October 29, 2014

Oreo Truffles


  • 15.35-ounce package class Oreo's
  • 8-ounce package cream cheese, softened
  • 1 cup dark chocolate pieces or white baking pieces (6 ounces)
  • cup white baking pieces or dark chocolate pieces (6 ounces)
  • tablespoons shortening


  1. Place one-quarter of the cookies in a food processor (magic bullet will work too). Blend until finely crushed. Transfer crushed cookies to a large mixing bowl. Continue the process with the remaining cookies.
  2. Combine crushed cookies and cream cheese, and beat with an electric mixer on low speed until well combined. Shape the mixture into 1-inch balls. Place balls on a waxed paper-lined baking sheet and freeze for 15 minutes or until firm.
  3. Meanwhile, in a medium, heavy saucepan, melt 10 ounces of the chocolate (leave 2 ounces of white chocolate out) and shortening over low heat, stirring until smooth. Remove from heat and cool slightly.
  4. Use a fork to dip truffles into chocolate mixture, allowing excess chocolate to drip back into saucepan. Place truffles on a waxed paper-lined baking sheet; freeze for a few minutes until firm or chill in the refrigerator about 30 minutes or until firm.
  5. In a small, heavy saucepan, melt the 2 ounces white chocolate over low heat, stirring until smooth. Place melted chocolate in a quart-sized resealable plastic bag. Snip a small corner of bag and drizzle chocolate over tops of the truffles. (can drizzle with a spoon if you don't want to use a bag) Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving.