Ingredients:

  • 1 package (14.3 oz / 405 g) Oreo Sandwich Biscuits, regular variety
  • 8 oz (225 g) block full-fat Cream Cheese, softened
  • 24 oz (1.5 lbs / 680 g) Melting Chocolate (Dark or Milk), high-quality
  • 1 tsp Refined Coconut Oil or Shortening (Optional, for smoother dipping)
  • 2 Tbsp Reserved Oreo Crumbles (for garnish)

Instructions:

  1. Process the Biscuits: Place all Oreo biscuits (filling included) into a food processor. Pulse until the biscuits are processed into very fine, uniform crumbs.
  2. Reserve Garnish: Remove approximately 2 tablespoons of the fine crumbs and set aside for later garnishing.
  3. Combine Ingredients: Add the softened cream cheese block to the remaining Oreo crumbs. Mix on medium speed until the mixture is fully combined, uniform, and sticky.
  4. Initial Chill: Scrape the truffle mixture onto a piece of plastic wrap and press into a disc. Refrigerate the mixture for at least 30 minutes. This is essential to make the dough firm enough to roll.
  5. Roll the Truffles: Using a small scoop or rolling by hand, shape the chilled mixture into uniform 1-inch (2.5 cm) balls. Place them onto a parchment-lined baking sheet.
  6. Second Chill (The Firming Up): Freeze the rolled balls for at least 60 minutes, or refrigerate for 2 hours. They must be very firm before dipping.
  7. Melt the Chocolate: Gently melt the coating chocolate using a double boiler or microwave. If using, stir in the coconut oil for an extra smooth consistency.
  8. Dip the Truffles: Working quickly, drop one truffle into the melted chocolate. Use a fork or dipping tool to turn it until fully coated, keeping the remaining balls chilled.
  9. Tap and Drain: Lift the truffle and gently tap the fork on the edge of the bowl to allow excess chocolate to drip off.
  10. Garnish and Set: Place the coated truffle back on the parchment paper. Immediately sprinkle with the reserved Oreo crumbs or any desired garnish before the chocolate sets.
  11. Final Set: Allow the truffles to set completely at room temperature (about 30 minutes) or speed up the process by refrigerating for 15 minutes. Store in an airtight container in the refrigerator.