Ingredients:
- standard package (400g) Oreo Cookies (whole, including cream filling)
- ounces (226g) full-fat cream cheese, softened
- ounces (340g) Semi-Sweet or Dark Chocolate chips or chopped bar
- teaspoon vegetable shortening or coconut oil (optional, for thinning coating)
- Optional Sprinkles, Cocoa Powder, or Crushed Oreos for finishing
Instructions:
- Crush the entire Oreo package (cookies and cream) into fine crumbs using a food processor until they resemble coarse sand. If not using a processor, place in a bag and smash thoroughly!
- Transfer crumbs to a mixing bowl. Add the softened cream cheese. Mix vigorously by hand or with a stand mixer until fully combined and a thick, uniform dough forms.
- Cover the bowl and refrigerate the mixture for at least 1 hour to firm up the dough, making it easier to roll.
- Remove dough from the fridge. Scoop small amounts (about 1 tablespoon each) and roll tightly between your palms into uniform balls, approximately 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Place the rolled balls back into the refrigerator for an additional 20–30 minutes to ensure they are very cold before dipping.
- Gently melt the chocolate and optional shortening/oil either in the microwave in short bursts (stirring frequently) or over a double boiler until completely smooth.
- Working quickly, dip each cold truffle ball into the melted chocolate, ensuring it is fully submerged. Use a fork to lift it out, gently tapping the side of the bowl to allow excess chocolate to drip off.
- Place the coated truffle back onto the parchment-lined sheet. Immediately add any desired sprinkles or decorations before the chocolate sets.
- Allow the truffles to set completely at cool room temperature, or speed things up in the refrigerator for about 15 minutes until the chocolate shell is hard.