• 60minutes
  • 128calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Oreo cookies (3 sleeves)

  2. 8 ounces cream cheese , room temperature

  3. 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp)

  4. 1 lb milk chocolate

  5. 1/2 lb white chocolate

Instructions Jump to Ingredients ↑

  1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

  2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

  3. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

  4. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.

  5. Store in airtight container, in refrigerator.

  6. Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.


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