A few weeks back, I set up a pot-luck brunch for my expanded family. As people responded, and shared what they would bring to the event, one food item stood out: Oreo truffles.
I was intrigued.
Then the event day came, and in walked my cousin with this discreet little package full of dark, chocolately bits. I took one, and took a bite.
I was brought to my knees.
Who thought of this new evil? The way the dense chocolate just melted in your mouth and tickled those taste buds way in the back of your palate couldn’t possibly be legal. And later on, I learned I was not the only one at the party to corner said cousin and demand to know the recipe. In teenage perfection, she shrugged and said “it’s really pretty easy, and having a food processor definitely helps.”
She was not wrong.
One day and a couple of Google keywords later, I had the recipe. And the unwavering demand from my husband to make a batch for the family trip to the cabin for Memorial Day Weekend. Without further ado (but with a few helpful hints along the way) I give you:
Easy Oreo Truffles
- 1 8-ounce package cream cheese, softened
- 1 16.6-ounce package Oreo cookies, finely crushed
- 2 8-ounce packages semi-sweet chocolate, melted
To crush the Oreo cookies to a fine crumb, break the cookies into a food processor bowl. Process until the cookies reach the consistency of coarse sand. Reserve 1/4 cup of the crumbs.
Break the cream cheese into chunks and dot the crumb mixture in the bowl with the cream cheese. Process until fully incorporated, and the mixture forms a giant mass on one side of the blade.
To melt the chocolate, place the unwrapped chocolate squares in a microwave-safe bowl. Microwave on high for 2.5 minutes until melted, stirring every 30 seconds or so.
Line a jelly roll pan with wax paper (or, as I did in a pinch, a layer of Glad Press-n-Seal). Form the Oreo-cheese blend into 1-inch balls.
Drop 1 or 2 truffles into the bowl of melted chocolate. Use 2 forks to roll the truffles in the chocolate until evenly coated. Remove the truffles with the forks, letting the excess chocolate drip back into the bowl. Place truffles on the prepared pan and dust the tops of the truffles with the reserved cookie crumbs.
Chill in the refrigerator for about an hour or so until firm. Store in a tightly covered container in the refrigerator.
Makes 48 truffles. I’m not even telling you how many calories there are in a serving.