Mint Oreo Truffles
I recently had the pleasure of raiding my dear friend Julie’s refrigerator, which was filled with many goodies from which to choose. Julie told me that I just had to try the brownie bites. How could I refuse?
I took a bite and knew this was a recipe I wanted to make. Fortunately, our friend who made the bites likes to share recipes; so I was in business.
There were a couple of major discoveries that I made upon reading the recipe. First, they were not brownie bites. They were Oreo Truffles. Second, I do not think there is a simpler recipe to be found, anywhere.
Basically, there are three ingredients needed to make these delicious treats: Oreos (or in my case, Mint Oreos,) cream cheese and chocolate. That’s it. Really!
If you are staring at your computer screen wondering if I have flipped my lid, don’t worry. I have, but that is a separate issue. Generally, I make desserts and treats that are more involved and made from scratch, but after trying these truffles, I knew I needed to share them with you.
I will be back to my ‘typical’ recipes before you know it; in the meantime, I hope you will give these a try. When you share them with others, don’t let them know how incredibly easy they are to make. At least not until they ask for the recipe.
| Mint Oreo Truffles | | Print |
- 1 - 15.25 ounce package Mint Oreo Cookies
- 8 ounces cream cheese, softened
- 2½ cups semisweet chocolate chips
- 5 Mint Oreo Cookies (optional)
- For the truffles:
- Line two baking sheets with parchment paper and set aside.
- Place 15.25 ounces of Mint Oreo Cookies and cream cheese into a food processor fitted with a metal blade. Process until smooth. Transfer mixture to small bowl, cover with plastic wrap and refrigerate for several hours or overnight.
- Use a small cookie dough scoop to shape the truffles, placing the scoops onto a parchment lined baking sheet. Refrigerate for several hours to set.
- If topping with cookie crumbs, place 5 Mint Oreo Cookies into a plastic freezer bag and smash them to a fine consistency. Transfer to a small bowl.
- Partially melt chocolate chips and then stir the chocolate until completely smooth. This will help temper the chocolate.
- Dip each ball into the melted chocolate using two forks. Transfer the truffles to a second parchment lined baking sheet. Immediately sprinkle with cookie crumbs, if desired.
- Betsy's tidbits:
- If you want to have some crunch to your truffles, do not process the crumbs as finely.
- Because the melted chocolate sets quickly, sprinkle the cookie crumbs over each dipped truffle as soon as it is transferred to the baking sheet.
- Milk, semisweet or bittersweet chocolate may be used for dipping the truffles.
