Oreo Truffles Cream Cheese Delight (Print Version)
# Ingredients:
→ Base
01 -
225 g cream cheese, nice and soft
02 -
Around 400 g Oreo cookies (grab your favorite type)
→ Coating
03 -
170 g white chocolate for drizzling or decorating
04 -
340 g semisweet chocolate, made for melting
# Instructions:
01 -
Keep your finished treats in a sealed container in the fridge till you want to eat them.
02 -
Use a fork to dip into melted white chocolate and zigzag it over the top. Pop back in the fridge for another ten minutes so it hardens.
03 -
Break up white chocolate and microwave in short bursts based on the package. Go slow so it doesn't burn.
04 -
Slide the dipped balls into the fridge so the coating gets really firm, about ten minutes.
05 -
Get that baking tray ready with wax paper. Drop each cold ball in the melted chocolate, let the extra drip off, and place them down.
06 -
Grab a bowl safe for the microwave. Melt the semisweet chocolate gently, sticking to whatever the package says.
07 -
Shape little balls, about 2.5 cm each, set them on a plate, and freeze for thirty minutes or so.
08 -
Toss in the soft cream cheese with your crushed cookies and keep mixing until it all sticks together in a sticky dough.
09 -
Put the Oreos in your food processor and blitz them into tiny crumbs.
# Notes:
01 -
Don't let any water touch melted chocolate or it'll turn grainy. If you want to color the white chocolate, use stuff made for oil, not water.
02 -
If you want to toss on sprinkles or smashed cookies, do it before the coating dries so they stick.
03 -
They'll stay fresh for about two weeks in the fridge, or you can stash them in the freezer for three months tops.