Alice in the Kitchen

Oreo Truffles

My mom might make these truffles for her book club’s holiday party, which is also to say that my mom soon might be the most popular person in her book club.  So to help her out (like she needs help), I’m posting this step by step guide to making the world’s best truffles.

They are very easy and also ridiculously good.  They are a hit every time I take them anywhere, and no one ever believes how simple the ingredients are.

Let’s review.  The ingredients are 1. oreos, 2. cream cheese, 3. vanilla, 4. chocolate.  That’s it.  You could leave out the vanilla, even, and they would be fine.

I’ll post the recipe at the bottom, but here’s how the process should look.

1. Open the package of Oreos.  Throw those bad boys in a food processor and pulse until they are crushed into a fine “cookie powder.”

Now add the cookie powder to the cream cheese and vanilla.

Blend the cream cheese, cookie powder, and vanilla until you have this shiny mass of deliciousness below.  I use a hand mixer because it’s easier.  Or because I’m lazy.  It’s definitely one of those reasons, though.

And then roll the mixture into balls!

Now dip in chocolate and decorate however you like! I like to drizzle with white chocolate.

Go forth, Mom, and conquer.

Oreo Truffles

1 18-oz. package of Oreo cookies
1 8-oz. package of cream cheese, softened to room temperature
½ tsp. vanilla extract (can be substituted with 1 tsp. peppermint extract for mint truffles)
2 8-oz. packages of semi-sweet baking chocolate (This type of chocolate works best for dipping because it contains much less stabilizer than semi-sweet chocolate chips, so it melts more readily.  You can also substitute chocolate flavored bark, which will be less rich.  So that sounds like a mistake, right?)

1. In the food processor, grind the cookies to a fine powder.
2. With a mixer, blend cookie powder, cream cheese, and extract until well combined.  The color should be consistent throughout, with no obviously streaks of cream cheese.
3. Roll the mixture into small balls and place on wax paper on a cookie sheet.  (I think it’s easier to refrigerate the mixture for about 30 minutes before rolling into balls, but you can do it immediate after blending.)
4. Refrigerate the balls for about an hour.
5. Melt the chocolate in a double boiler or in the microwave.
6. Dip the balls and coat them thoroughly, then allow them to drain through a slotted spoon before returning them to the wax paper.
7. At this point, you can decorate them with white chocolate or leave them as is.
8. Let them cool, either at room temperature or in the refrigerator.
9. Store in the refrigerator.

Makes approximately 40 truffles.