3 Ingredient Oreo Truffles
Cookies and cream cheesecake truffles. Oreo cookies are crushed and mixed with cream cheese, rolled and then generously coated in melted chocolate.
Servings 25
Ingredients
- 400 g Oreos (don't remove the crème filling)
- 200 g cream cheese
- 375 g chocolate (dark, milk or white chocolate)
- 35 g white chocolate (optional for decoration)
Instructions
- Line a large baking tray with parchment paper and set aside. Crush the Oreos in a food processor or in a sealed food bag until they're fine crumbs.
- Tip the Oreo crumbs into a large mixing bowl and add the cream cheese. Stir the Oreo crumbs and cream cheese together until the mixture starts to clump/stick together.
- Take a teaspoon of the Oreo mixture at a time and roll into a ball. Place the Oreo truffles on the lined baking tray and chill for one hour until firm. You can chill these overnight if you want to.
- Melt the chocolate and dip each Oreo truffle one at a time in the melted chocolate, coating the truffles completely. Using a fork, carefully remove the truffles and leave and place on the lined baking tray. Pop the truffles back in the fridge for about 30 minutes or until the chocolate has set.
- This step is optional, but I like to decorate my truffles with some melted white chocolate and extra crushed Oreos. Once I've decorated the truffles, I place them back in the fridge until the chocolate drizzle has set and then serve.
- The Oreo truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.