Prep 1 hr
Cook 0 mins
I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible!
- 18 ounces Oreo cookies (1 package)
- 8 ounces cream cheese, room temperature
- 1⁄2 teaspoon almond extract (see below for other options)
- 14 ounces baker's dipping chocolate (2 7 oz. containers)
- 4 ounces baker's white chocolate (1 box)
- Using a food processor, grind cookies to a fine powder.
- With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
- Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
- Refrigerate for 45 minutes.
- Follow directions on the Baker’s Dipping Chocolate to melt the milk chocolate
- Dip balls and coat thoroughly.
- Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
- Place on wax-paper-lined cookie sheet.
- Follow the directions on the Baker’s White chocolate box to melt it.
- Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
- Using the bag or bottle, drizzle the white chocolate over each truffle.
- Place in the refrigerator for 15 minutes to let the chocolate set.
- *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
- **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
- ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!
This recipe was GREAT! I made this as teacher's gifts for Christmas. The teachers went nuts over these! Only thing different is the first batch I did use dipping chocolate, but found it expensive and did not coat as much as I wanted. I ended up having to get 3 containers of the dipping chocolate. I made the recipe again but this time I used the milk chocolate chips, large package. Much better coverage of chocolate. I also found that I rolled them into balls and froze them, they dipped much better int he chocolate. I took a toothpick and dipped them. I will be making these again and they turned out GREAT!
I've made these for Christmas the last several years - and they're requested much more! This year, I'm adding Amaretto Nut flavoring, (from candy making store), and garnishing with white chocolate drizzles and little heart sprinkles for a Valentine's Party... AMAZING! Pictures soon!
My 22 yr old daughter LOVED these. She said they were nice and fudgy textured. I thought they would be too sweet but the cream cheese mellowed the sweetness out just enough. We dipped them in milk chocolate chips w/ shortening (6 oz and 1 T) and it was the perfect consistency and set up well. Freeze the truffles and then dip them in chocolate and they come out great. I used vanilla as I was making peppermint patties too and wanted a different flavor. Thanks Cooks!