Whip these out at your next do and watch them disappear! I made these for a friend’s baby shower on the weekend and they were gone in a flash. And what’s not to love? With a filling made from crushed Oreos and a thick coating of milk chocolate – they are a cookie lover’s delight. Perhaps the best part, is how easy they are to put together – only three ingredients needed!
The recipe makes 18 truffles but if you are planning on taking these anywhere, consider doing a double batch. I know I will be next time. These truffles are pretty simple, with the filling consisting simply of crushed Oreo’s and cream cheese. Once you roll the mixture into balls, you just pop them into the freezer to set before dunking them in melted chocolate.
Oreo Cheesecake Truffles
Make approximately 18 truffles
200 grams (approximately 20) plain Oreo biscuits*
100 grams (1/2 cup) cream cheese, room temperature
200 grams (1 and 1/3 cup) milk chocolate melts
50 grams (1/3 cup) white chocolate melts – optional
Line two baking trays with baking paper and set aside. Grab your food processor and add all the Oreo biscuits (cream filling and all). Whiz for a minute or two until they become fine crumbs. Add the cream cheese, chopped into small chunks and whizz again. Roll the mixture into small smooth balls using your hands and place onto one of the prepared trays. Once you have rolled them all, pop the tray into the freezer for 30 minutes.
Next you will need to melt the chocolate, you can do this either on the stove or in the microwave. I used the stove method, that way the chocolate stays warm and loose while dipping the balls, but either way would be ok. If you choose to use the stove method, place a saucepan on a medium-low heat with about 5cm or so of water in the bottom. Pop a small heat proof bowl on top, ensuring it will not touch the water. Add the chocolate to the small bowl and let the steam slowly melt the chocolate pieces. Once its smooth and silky, you can remove the saucepan from the heat but leave the bowl on top, the warm water underneath will help keep the chocolate warm.
Next its time for dipping! Grab an Oreo ball from the freezer, just one at a time, and pop it into the chocolate. Swirl it around until it is fully coated and then gently lift it out with a fork. Give it a little shake to remove excess chocolate and then pop it onto the other prepared tray. Continue to do this with all the balls, then place them into the fridge to set for 10 minutes. Decorate however you wish – I melted a little bit of white chocolate and drizzled it over the balls using a spoon.
*Note – Australian Oreos are slightly smaller than American Oreos, so it may be best to measure your amount of Oreos in grams, otherwise maybe just add 18 Oreo biscuits.