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.
Servings: 30- 34 truffles
Author: Valya at Valya's Taste of Home
8oz.224 g – softened cream cheese
4drops – peppermint extract
3packs39 pieces – Oreo cookies
1cup180 g – white chocolate discs
1cup180 g – dark chocolate discs
Crushed peppermint candy canes for decorations
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.
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.
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.)
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.
Repeat the same steps with the second half of the batch, using white chocolate, as with the dark chocolate.
Let truffles cool completely before you begin the trimming process.
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.