Thursday, November 19, 2009

Oreo Truffles

Oreo Truffles.....Never have I found a recipe with so few ingredients that tasted so good!  If you haven't ever tried these little things, you need to make these the next time you're craving something sweet.  They're sooooo rich and addicting.  Last night was the last night for one of my graduate classes so we had a little potluck, and I decided these would be perfect to bring.  At first I was getting nervous because only a few people took one, but when somebody asked out loud who made them and I said it was me, the girl told the class how good they were and then everybody wanted to try one.  It's funny how impressed people got over these, and of course I saved a couple for Kevin to have later that night.  Here is the original recipe from, but I will give my tips at the end.


1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted


1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
My tips for making oreo truffles-
First of all, I used white chocolate to coat my truffles so that I could get the cookies and cream taste, but usually if I'm making a couple batches I will make one with white chocolate and one with semi-sweet chocolate and then use the other chocolate to decorate the tops.  Next, after I combine the cream cheese and cookie crumbs, I refrigerate the mixture for about an hour.  Then, I roll into balls and stick in the freezer for about an hour before I dip in the chocolate (this makes it much easier to dip and not fall apart).  Coating in the chocolate can be tricky and it can be hard to make them look pretty, but usually I roll the truffles in the chocolate with a teaspoon and a fork and then place on wax paper in the refrigerator to harden up.  Then I decorate the tops with semi-sweet chocolate (if I dipped the truffles in white chocolate) which helps hide the imperfections.  Next time I make these I think I'm going to place each truffle (once they're completely done and hardened up) in individual mini muffin cup liners to make it easier and less messy for people to pick them up.  Try not to let them sit out too long while you are serving them because as they get warmer the chocolate can get sticky, plus I think they taste better cold.

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