Golden Oreo Truffles

Servings: Oreo balls

Calories: 63cal

Place cookies in the bowl of a food processor and pulverize into small crumbs.
Remove 2 tablespoons of the cookie crumbs to decorate the top of the truffles, if desired.
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.
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.
Place the melting wafers and shortening (if using) in a microwave-safe bowl and heat in 30 second increments, stirring between each interval, until the wafers are melted through and are smooth.
Working on one ball at a time, dip the solid ball into the melted chocolate, tossing it to coat completely. Lift from the chocolate using a fork or dipping tool. Tap off excess chocolate and place the ball on a clean sheet of parchment paper.
If desired, sprinkle a pinch of reserved cookie crumbs over the top of the truffle before the chocolate sets and hardens.
Continue dipping all of the truffles.
Place the remaining melted chocolate in a small plastic bag and snip off the corner. Drizzle a bit over the top of the truffles for decoration.
Once the chocolate has set, the truffles are ready to eat!

5 from 3 votes

If the chocolate starts to harden or become too thick while dipping, place it back into the microwave in 15 second increments and stir until smooth.
The shortening added to the chocolate just helps it melt a little more smoothly and thins it out a tiny bit. You can skip the shortening if you don’t have it available.
Consider setting your cookie crumbs to the side with the tray of truffles in the middle and the melted chocolate to the other side so that when you sprinkle the top of a finished truffle, you don’t end up dripping cookie crumbs into the nice, smooth chocolate.
Freezing the dough balls for a short period of the time is really helpful to get them firm enough to hold their shape for dipping, but if they are overly cold, the white chocolate coating may crack. About 15 minutes in the freezer should be a good balance between cold enough and not too cold. If you have them out of the freezer for a long time after the initial 5ish minutes while you roll them into smooth balls, you may need to freeze a bit longer to compensate.
Keep a paper towel nearby to wipe off fork and/or toothpick while dipping. I like to use a fork to lift the truffle and tap off excess chocolate and then use a toothpick to help scooch the truffle from the fork on to the parchment paper.

Course: Dessert

Cuisine: American

Prep Time30

Cook Time0

Chill Time30

Total Time1