Peppermint Oreo Truffles

This is a long awaited recipe, with multiple requests, so I would like to share it with you just in time for Christmas. It’s my third time making these truffles, but my girls have made them countless times. They are terrific! There is a bit of work involved in the process but the results are marvelous. Very rich in taste and look just stunning. I’ve shared multiple pictures of them on social media and people have asked for the recipe. Angela found the recipe from a Kraft product, made it at home, and we absolutely enjoy and can not get enough of them since.

Girls make these often for parties and gatherings, and apparently, they’re a big crowd pleaser. They say it’s the first dessert to fly off the sweets table. It’s a lot of fun for girls to make and decorate creative treats like these with a group of friends as well. They may be decorated to match any holiday or party theme. At the party, you better be at the beginning of the line if you hope to get one. For other events, you may omit the peppermint candy and make them regular white and dark chocolate truffles. They’re perfect for putting together home-baked goods baskets for birthdays or tokens of appreciation. And they’re sure to be adored. I’m sure you will love them as much as we do. 🙂

Ingredients:
8 oz. (224 g) – softened cream cheese
4 drops – peppermint extract
3 packs (39 pieces) – Oreo cookies
1 cup (180 g) – white chocolate discs
1 cup (180 g) – dark chocolate discs
Crushed peppermint candy canes for decoration

Instructions:
1. Crush Oreo cookies (including the cream) in a food processor for 2 minutes, or until all are finely crumbed. Set aside until ready for use.

2. Beat cream cheese on high. Add peppermint extract. Scrape the sides of the bowl (to incorporate all cream cheese) and beat again for a minute or two until the cream is fluffy.

3. Mix in crushed Oreos on lowest speed for a minute or until the cream cheese and crushed cookies are well combined. Using a tablespoon measure, scoop some Oreo mixture and shape it into a one-inch, in diameter, sphere. Repeat until all the Oreo mixture is used. Freeze half a batch of Oreo spheres for 15 minutes. (TIP: Just the outer part of the sphere should be cold, so when dipped, the chocolate sets quickly. If you over-freeze them, they will crack when dipped, hence, just half a batch should go in the freezer at a time. Yes, it has happened to us before. Just to forewarn you, it’s not hard to do.)

4. While the first half of the Oreo spheres are in the freezer, prep the chocolate dip. Melt chocolate disks in a glass bowl over a pot of boiling water. Take Oreo spheres out of the freezer and dunk one sphere at a time into the chocolate at. (TIP: Keep the bowl with melted chocolate over the steaming pot the entire time while keeping the water simmering on low to prevent the chocolate from thickening. Too much thickening of the chocolate will result in lumps on truffles, instead of the round and smooth look you want.) Place the dipped truffles onto parchment paper and sprinkle crushed peppermint candy cane (or any other decoration you like) on top of the spheres immediately so it sticks to the wet chocolate. Once the chocolate begins to set, sprinkles will not stick.

5. Repeat the same steps with the second half of the batch, using white chocolate, as with the dark chocolate.

6. Let truffles cool completely before you begin the trimming process.

7. Trim off excess chocolate around the base of the truffles with a thin, sharp knife. Then carefully twist and lift them up off the parchment paper. When not dry enough and truffles are stuck to the parchment paper, sometimes a chunk may break off from the bottom. That’s not very pretty, so give them ample time to set before peeling off the paper. Place truffles into mini paper cupcake liners. Refrigerate until ready to serve. If you like the inside of the truffles softer, take them out of the fridge 30 minutes before serving.

Enjoy!

5 from 2 votes

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Peppermint Oreo Truffles

These Oreo Truffles are very rich in taste and look just stunning. They may be decorated to match any holiday or party theme. At the party, you better be at the beginning of the line to the sweets table if you hope to get one. They're perfect for putting together home-baked goods baskets for birthdays or tokens of appreciation. And they're sure to be adored.

Course: Dessert

Servings: 30 - 34 truffles

Author: Valya at Valya's Taste of Home

Ingredients

• 8 oz. 224 g – softened cream cheese
• 4 drops – peppermint extract
• 3 packs 39 pieces – Oreo cookies
• 1 cup 180 g – white chocolate discs
• 1 cup 180 g – dark chocolate discs
• Crushed peppermint candy canes for decorations

Instructions

1. Crush Oreo cookies (including the cream) in a food processor for 2 minutes, or until all are finely crumbed. Set aside until ready for use.
2. Beat cream cheese on high. Add peppermint extract. Scrape the sides of the bowl (to incorporate all cream cheese) and beat again for a minute or two until the cream is fluffy.
3. Mix in crushed Oreos on lowest speed for a minute or until the cream cheese and crushed cookies are well combined. Using a tablespoon measure, scoop some Oreo mixture and shape it into a one-inch, in diameter, sphere. Repeat until all the Oreo mixture is used. Freeze half a batch of Oreo spheres for 15 minutes. (TIP: Just the outer part of the sphere should be cold, so when dipped, the chocolate sets quickly. If you over-freeze them, they will crack when dipped, hence, just half a batch should go in the freezer at a time. Yes, it has happened to us before. Just to forewarn you, it's not hard to do.)
4. While the first half of the Oreo spheres are in the freezer, prep the chocolate dip. Melt chocolate disks in a glass bowl over a pot of boiling water. Take Oreo spheres out of the freezer and dunk one sphere at a time into the chocolate at. (TIP: Keep the bowl with melted chocolate over the steaming pot the entire time while keeping the water simmering on low to prevent the chocolate from thickening. Too much thickening of the chocolate will result in lumps on truffles, instead of the round and smooth look you want.) Place the dipped truffles onto parchment paper and sprinkle crushed peppermint candy cane (or any other decoration you like) on top of the spheres immediately so it sticks to the wet chocolate. Once the chocolate begins to set, sprinkles will not stick.
5. Repeat the same steps with the second half of the batch, using white chocolate, as with the dark chocolate.
6. Let truffles cool completely before you begin the trimming process.
7. Trim off excess chocolate around the base of the truffles with a thin, sharp knife. Then carefully twist and lift them up off the parchment paper. When not dry enough and truffles are stuck to the parchment paper, sometimes a chunk may break off from the bottom. That's not very pretty, so give them ample time to set before peeling off the paper. Place truffles into mini paper cupcake liners. Refrigerate until ready to serve. If you like the inside of the truffles softer, take them out of the fridge 30 minutes before serving.

If you make this Peppermint Oreo Truffles recipe please share a picture with me on Snapchat, Instagram Facebook or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Looking for more no bake desserts? Here are some to choose from:
NO BAKE FARMERS CHEESE CHEESECAKE DESSERTS
HEDGEHOG COOKIES RECIPE – EZHIKI
BERRY GREEK YOGURT GRANOLA PARFAIT

Kitchen items I used in making this recipe:
(if you need any of these items simply press on the picture to order)

Resource: Kraft

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