Cookies & Cream Truffles

Creamy, tangy…chocolatey! The perfect sweet bite to end any meal! No baking required.

Makes approx. 22 truffles, depending how big you roll them!

~ 1 250 g. block of cream cheese (don’t skimp, get full fat…!)
~ 1 270 g. box of Oreos (get gluten free if needed)
~ 1 1/2 cups milk chocolate or dark chocolate, melted
~ 1/2 cup white chocolate, melted

In the bowl of a food processor add the Oreos and pulse until it resembles sand.
Cube the cream cheese and add it to the food processor with the Oreo “sand”.
Pulse the cream cheese and Oreo “sand” together until it forms a homogenous chocolatey ball (yum!).
Scoop the mixture into little balls – I usually make them with my 1 tbsp. measuring spoon to make sure they’re all the same size. Place the formed truffles on a parchment lined baking sheet and refrigerate for 20 minutes to an hour, just to let them chill a bit.

Meanwhile, melt the milk or dark chocolate (or a combo! These are your truffles after all!) in a bowl that is deep enough for the chocolate to create a chocolatey hot tub for your truffles to take a dip in. The easiest way to do this is either slowly in the microwave for intervals of 20-30 seconds, stirring in between each one until the chocolate is melted, or using a double broiler.

In a separate bowl, melt the white chocolate and pour it into a piping bag or piping bottle. This part is totally optional but I think the contrast of the white chocolate is really pretty!

Once the truffles have had a chance to set and the chocolate is melted, it’s time to dip! Using two forks, coat one truffle at time by placing the truffle on the top of the fork tines, gently dipping it in the chocolate hot tub and passing it back and forth between the forks, letting the excess chocolate drip off and making sure that the whole thing is coated.

Once your truffle is coated, place it back on the parchment lined baking sheet. Once all the truffles are coated, place them in the fridge to set, at least 20 minutes.

Once the truffles are set, take out the truffle and drizzle them in a pretty pattern of your choosing with the melted white chocolate. Put them back in the fridge to let the white chocolate set. Again, the white chocolate is totally optional but I think it adds a nice touch!

Once they are completely set you can get straight to eating these delicious, embarrassingly easy, and super chocolatey dessert. I enjoy serving them with fresh fruit, or maybe some chocolate covered strawberries. These are a totally acceptable way to serve Oreos to dinner guests. I have never had anyone complain about having a couple…or more…of these after a big dinner. And although these are my favourite way to enjoy a classic childhood cookie, I am never opposed to simply eating Oreos straight outta the box in my PJ’s.

These can be made a day ahead and stored in an airtight container in the fridge. Leftovers are also delicious the next day when you need a quick sweet pick me up.

Please enjoy!

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