Tuesday, September 11, 2012

Oreo Truffles

People always love these truffles, no matter what the event is! They are very time consuming but oh so worth it! I'm always getting asked for the recipe so here it is!


♦ Box of Oreos
♦ 8 oz package of cream cheese, softened
♦ 1 and 1/2 (12 oz) bags of white chocolate chips

Food process Oreos until crushed into very fine pieces (like the consistency of sand). Mix this with the cream cheese until completely blended. Refrigerate for 1 hour.

Take out Oreo "Dough" and roll out 1 inch balls. Place them on wax paper on a cookie sheet. Freeze for 1 hour.

Melt white chocolate in microwave on high for one minute in a small glass dish. Stir and return to microwave for 15 second intervals, stirring in-between each interval, until chocolate is completely melted. If the consistency of the chocolate is too thick or dry to dip the Oreo balls, add a tablespoon of vegetable shortening to thin it out.

Take Oreo balls out of freezer. One by one, completely submerge each of them into the chocolate and place them on another cookie sheet (with wax paper) using two spoons. Try to let each Oreo ball drip the excess chocolate off before placing them on the cookie sheet.

Put the cookie sheet of dipped Oreo balls in the refrigerator for 30 minutes.

Take out Oreo balls. Re-melt the leftover white chocolate in the microwave for 15 second intervals again. Add a couple drops of an oil-based food coloring (any color you desire!). Place this colored, melted chocolate in a Ziploc bag and just barely cut a tiny corner off. Make zigzag designs across each Oreo ball by squeezing the Ziploc bag and using quick back and forth motions.

Refrigerate for 60 minutes before removing them from cookie sheet.

Store Oreo balls in an air tight container in the refrigerator until you are ready to eat them.

WARNING: These Oreo truffles are extremely addicting.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.