Ingredients:

  • 1 standard package (400g) Oreo Cookies (whole sandwich cookies, including filling)
  • 8 oz (226g) Cream Cheese, softened
  • 12 oz (340g) Semi-Sweet Chocolate, chopped or chips
  • 1 teaspoon Shortening or Coconut Oil (optional, for shine)
  • Optional Garnishes: Sprinkles, crushed Oreos, or sea salt flakes

Instructions:

  1. Pulse the whole Oreo cookies (filling included) in a food processor until they form fine crumbs. Alternatively, place them in a zip-top bag and crush finely with a rolling pin.
  2. Transfer crumbs to a mixing bowl. Add the softened cream cheese. Mix thoroughly until a uniform, stiff 'dough' forms. Ensure all streaks of white cream cheese are gone.
  3. Cover the bowl and chill the mixture in the refrigerator for at least 60 minutes. This is crucial for manageable rolling.
  4. Remove the chilled mixture. Scoop or roll the mixture into uniform 1-inch balls. Place the balls on a parchment-lined baking sheet.
  5. Return the rolled balls to the freezer or fridge for another 30 minutes to firm up completely before dipping.
  6. Place chocolate and optional shortening/coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until smooth and fully melted. Alternatively, use a double boiler.
  7. Using a dipping fork or skewer, immerse one chilled truffle ball completely into the melted chocolate. Lift out, gently tap the fork against the side of the bowl to allow excess chocolate to drip off.
  8. Place the dipped truffle back onto the parchment-lined sheet. If using garnishes (sprinkles, sea salt), apply them immediately before the chocolate sets.
  9. Allow the truffles to set completely at room temperature (about 30 minutes) or speed this up in the refrigerator (about 15 minutes).