Ingredients:

  • 1 package (14.3 oz / 403 g) Oreo Cookies (original variety)
  • 8 oz (226 g) Full-Fat Cream Cheese, fully softened to room temperature
  • 12 oz (340 g) Semi-Sweet Chocolate, chopped or chips, for coating
  • 1 tsp (5 mL) Vegetable Oil or Coconut Oil (optional, for thinning chocolate)
  • 2 oz (56 g) White Chocolate or Flakes (optional, for decoration)

Instructions:

  1. Process the Cookies: Place the entire package of Oreo cookies (filling and all) into the bowl of a food processor. Process until the cookies are finely ground into a consistent, sandy crumb. Ensure no large pieces remain.
  2. Combine Ingredients: Transfer the fine cookie crumbs to a large mixing bowl. Add the fully softened cream cheese.
  3. Mix Thoroughly: Combine the mixture using a rubber spatula or a stand mixer until a uniform, sticky 'dough' forms that is easily pressed into a ball and holds its shape.
  4. Scoop the Balls: Using a small cookie scoop (approximately 1 Tbsp or 2.5 cm), portion out the dough. Roll the portions smooth between your palms. Place the finished balls onto a parchment-lined baking sheet.
  5. Crucial Chill: Transfer the baking sheets to the freezer and chill for a minimum of 45 minutes, or up to 90 minutes. The balls must be very firm and cold before dipping.
  6. Melt the Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each burst, until smooth. Stir in the optional teaspoon of oil now, if desired.
  7. Dip the Balls: Working quickly, drop one cold truffle into the melted chocolate. Turn to coat completely using a fork or dipping tool. Lift the truffle out, tapping the fork lightly against the side of the bowl to remove excess chocolate.
  8. Decorate and Final Chill: Slide the truffle back onto the clean parchment-lined sheet. If decorating, do so immediately before the coating sets. Return the coated truffles to the refrigerator for at least 30 minutes, or until the chocolate is fully set and hard to the touch.