Best 6 Oreo Truffles With Cream Cheese Recipes

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

OREO BALLS

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

EASY PEASY OREO TRUFFLES

Steps:

• Take all the Oreo's out of their packet and put them into a food bag. Grab your rolling pin and give them a good bash until they are just crumbs. (You may need to double bag them, as the bag may burst.) Alternatively you can use a food processor.
• 2. Put the Cream Cheese in a large bowl and add a splash of Vanilla Extract and mix through. The reason I add the Vanilla Extract it Cream Cheese is often very cheesy, the vanilla sweetens it!
• Add the bashed Oreo's to the Cream Cheese & Vanilla mix and mix it thoroughly. The more Oreo that goes in the harder it becomes to mix but ensure you add pretty much all of it. You may not be able to use all the Oreo's as they have an inconsistent filling and may make a thicker mixture. (If you have Oreo's left over, it's perfect for topping the Truffles once they've been coated in chocolate).
• Take approximately a tsp of the Oreo mixture and roll it in your hands to make a small ball. The truffles can be made bigger, but they are very thick and sweet so smaller ones are usually more enjoyable. Continue to roll them into balls and put them onto a sheet of baking parchment.
• The Oreo's ideally need at least at hour to cool, this allows them to become slightly harder and less sticky. Making them easier to dip in the chocolate. Although if longer than an hour suits it will not make a difference, I often leave them over night.
• Just before taking the Truffles out start to melt your Chocolate, it's best suited if you use a larger bowl so it is easier to manoeuvre the Truffles.
• Once the Chocolate has completely melted get two forks, put a truffle on the four and dip in in the chocolate until it is totally covered. Take it out and use the other fork to help move the truffle from one to another to drain the excess Chocolate back into the bowl. Put the Truffle down on the paper then you have the option to either put some of the left over Oreo on top of it, or wait until it's dried to add some lines of chocolate in a different colour.
• The longer the Truffles has been chilled, the easier the dipping usually is. If you have made small truffles you can use a Fondue dipping stick, this is often easier but it varies depending on your technique.
• Leave to set, then enjoy!

OREO TRUFFLES

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
• In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
• Store in airtight container, in refrigerator.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

OREO® CHEESECAKE TRUFFLES

Steps:

• Place 36 sandwich cookies in a food processor.
• If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
• Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
• Line a baking sheet with parchment paper.
• Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
• Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
• Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
• Place truffles in the refrigerator until coating is set, about 15 minutes.

OREO™ TRUFFLES

Steps:

• Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.
• Chop 8 oz of the candy coating; stir into dough mixture. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm.
• In small microwavable bowl, microwave half of remaining 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
• Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
• In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.