Oreo Truffles

Oreo cookies are one of those cookies that never goes out of style. Crispy, chocolatey cookies surrounding that smooth, delicious cream filling are somehow so incredibly addicting. This, of course, is why I keep about 5 packages in my pantry at all times.

These Oreo truffles are are, let’s say, a “grown up” way to eat your Oreos. Not only do they look fancy and beautiful, but they taste incredible! And the best part? They’re made with only 3 ingredients: Oreo cookies, cream cheese, ann white chocolate.

How to make Oreo truffles

Here’s how to make these moist and fudgy Oreo truffles:

1. Grind up the cookies. Process the Oreo cookies in a food prcoessor with the filling.
2. Mix with cream cheese. In a bowl, combine the crumbs with cream cheese until full incorporated.
3. Refrigerate. To form the balls easily, chill the mixture for an hour in the fridge.
4. Form into balls. Once chilled, form the mixture into truffle-size balls with your hands. Place on a parchment-lined baking sheet.
5. Melt white chocolate. You can do this in the microwave in 30-second increments or over a double boiler.
6. Dip in white chocolate. Using two forks or a dipping fork, coat the Oreo truffles in melted white chocolate. Place them back on the baking sheet and sprinkle with Oreo crumbs for garnish.
7. Chill. Place the truffles back in the fridge to set for about 30 minutes.

Note: Feel free to use milk or dark chocolate instead of white, if you prefer!

What kind of chocolate should I use?

You can use any type of chocolate you prefer: chocolate chips or candy melts work great, but you can also use a higher quality chocolate that doesn’t contain stabilizers.

What’s the difference? Chocolate chips and candy melts both contain stabilizers to keep the chocolate from melting at room temperature. In addition, candy melts don’t contain any cocoa butter, and instead contain different kinds of oils to keep the chocolate intact. Both chocolate chips and candy melts do not need to be (and cannot be) tempered, a process that bakers use to align the cocoa butter crystals in real chocolate. It involves melting chocolate then bringing it gradually up and and down in temperature to realign these cocoa butter crystals.

You see, when you melt chocolate, the crystals of the cocoa butter lose their shape and are not able to resume it when the chocolate hardens. This results in chocolate that may look dull and have white streaks and spots on it. It’s perfectly fine to eat, it just looks unappealing.

To avoid this, we either need to temper the chocolate, or keep it refrigerated. The coolness of the refrigerator will stratify the cocoa fat and the chocolate will look perfectly fine. The only drawback is that if they’re left out for too long at room temperature, they will start to sweat. However, these Oreo truffles need to stay refrigerated regardless because they contain cream cheese.