Truffles made from Oreos? Customizable by rolling them in your favorite toppings? I can’t imagine this wouldn’t do well. From 4 Ingredients Christmas: Recipes for a Simply Yummy Holiday by Kim McCosker.
MAKES ABOUT 30 PIECES
2/3 package (15.5 ounces) Oreo cookies (about 25 cookies)
4 ounces cream cheese, softened
5 to 6 ounces milk chocolate, chopped
Line a baking sheet with parchment paper. In a food processor, grind the cookies to a fine meal. Add the cream cheese and blend until well combined with no traces of white. Use a teaspoon to scoop out portions of the mixture. Roll into balls, place on the baking sheet, and refrigerate for 30 minutes. In a medium microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth. Using a fork or two teaspoons, dip the chilled balls one at a time and coat thoroughly; drain excess chocolate. Place back on the tray. When all are coated, refrigerate to set.
Optional: When ready to serve, remove the truffles from the fridge and let sit out for 10 minutes so they begin to sweat. This makes it easier for coatings to stick. Here are the options we used:
Shredded coconut • Crushed nuts • Crushed pistachios• Cocoa powder • Melted white chocolate • Edible glitter • Decorating sugar crystals • Sea salt flakes
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