Oreo sandwich cookies, cream cheese, and chocolate combine to create these Oreo truffles. It's hard to believe that something so simple can taste so magical.
Place cookies in the bowl of a food processor and pulverize into small crumbs. (Reserve a cookie to crumble for garnish, if you wish.)
Add the cream cheese into the food processor and process until the mixture is fully combined and clumps into a “dough.”
Use a tablespoon or a cookie dough scoop to make balls of the mixture and place each ball on a baking sheet lined with parchment paper.
Chill in the freezer for 5-10 minutes to firm the dough a bit.Freezing the dough balls for a short period of time is really helpful to get them firm enough to hold their shape for dipping, but if they are overly cold, the chocolate coating may crack. This can happen when the warm coating comes into contact with the very cold center - the center expands and the coating cracks or the insides start squirting out a hole in the coating. About 15 minutes in the freezer should be a good balance between cold enough and not too cold.
Roll each ball between the palms of your hands to form a smooth ball. Place the tray back into the freezer for an additional 10-15 minutes or the refrigerator for about 30 minutes.
Place the melting wafers and chocolate chips in separate microwave-safe bowls and heat in 30 second increments, stirring between each interval, until the chocolate is melted through and is smooth. You can do one type of dipping chocolate at a time so that the other doesn’t harden while you’re dipping the first half of the balls.
Working on one ball at a time, dip the firm ball into the melted chocolate, tossing it to coat completely. Lift from the chocolate using a fork. Tap off excess chocolate and place the ball on a clean sheet of parchment paper.TIP - If the chocolate starts to harden or thicken while dipping, place it back into the microwave in 15 second increments and stir until smooth. You can also add a teaspoon of shortening to the chocolate when heating it to help thin it so it smooths out over the chocolate evenly.
Continue dipping half of the truffles in white chocolate and half of the truffles in semi-sweet chocolate.
Place the remaining melted chocolate in small plastic bags and snip off the corner. Drizzle a bit of each contrasting chocolate over the top of the truffles for decoration. Sprinkle with some cookie crumbs before the chocolate sets, if desired.
Once the chocolate has set, the truffles are ready to eat!
Notes
You will use whole Oreo cookies in this recipe. No need to separate the cookie from its filling as the filling will lend moisture and flavor. *Stick to regular Oreos, not the double stuffed or the thin variety. *
Ghiradelli semi-sweet or white chocolate melts are great for this recipe, but you can also chop up a bar of baking chocolate. Chocolate chips will also work but we've found that the white chocolate chips don't melt as smoothly and easily seize when warming. We have had success making Oreo truffles in the past using almond bark (vanilla or chocolate), however, we prefer the flavor of baking chocolate or the Ghiradelli chocolate melts/chips for a richer experience.
It's best to let your cream cheese come to room temperature before beginning. To do so, cut the cream cheese into cubes and let it rest at room temperature on a plate for around 30-40 minutes.
Keep a paper towel nearby to wipe off the fork and/or toothpick while dipping. It's helpful to use a fork to lift the truffle and tap off excess chocolate and then use a toothpick to help move the truffle from the fork onto the parchment paper.