Back in 2007, I stumbled upon the magic that is an Oreo Truffle. I started making them, much to the delight of my family and the firehouse. They are quick, easy and delicious! They are also affectionately referred to as Christmas Crack by a select few.
Now a little note about the Gina Oreo Truffle: it isn’t dipped in chocolate. Melted chocolate and I do not get along. At all. I bought a chocolate melter last year and yeah, it helped me create some pretty nice cake pops. Even with this nifty little gadget though, I find the whole process of melting chocolate frustrating and long. Melting the chocolate, having it burn, having it harden again, having it get lumpy, stirring out the lumps, attempting to re-melt, fishing out pieces of cake pop or truffle that have now fallen into the chocolate abyss: it’s rather tedious and just plain annoying. Plus, it is not even my favorite taste. The best part of the cake pop to me is the inside. I sometimes pick off the coating if it’s too thick.
So now that I’ve thoroughly expressed my dislike of melted chocolate and all things related, I present to you a fool proof, super-simple way to make an Oreo Truffle.
YOU WILL NEED:
1 package of Oreos
1 brick of cream cheese, softened
1/2 package of Famous Chocolate Wafers
(note: does anybody remember the Famous Chocolate Refrigerator Roll? Oh man… this was my birthday cake for probably 10 years in a row growing up. In high school, my cousin and I would take turns making one for each other’s birthdays. I seriously need to introduce my kids to this treat in the very near future.
1) Using a food processor, blend down the entire package of Oreos into fine crumbs.
2) Into the crumbs mix in your brick of soft cream cheese. I use my hands and you are going to form a very wet, very dark “dough”.
3) Using a food processor, blend down half the package of chocolate wafers into fine crumbs. Set aside. I use these crumbs as a coating in place of the melted chocolate.
4) Using my Pampered Chef cookie scoop (the small, 1″ one), I scoop out balls of Oreo dough and gently round out in my hands. Place into the bowl of chocolate wafer crumbs and shake gently to coat all sides. Remove truffle and place on a parchment paper-lined baking sheet.
5) Roll all of the truffles until you are out of Oreo dough. After they are all lined up nicely on a baking sheet, drizzle (I usually do a zig zag shape) cookie icing onto the tops to finish them off. Pop the entire tray into the fridge for at least 30 minutes so the truffles can harden.
6) Remove from baking sheet and store in an airtight container in the refrigerator.
Enjoy these delicious chocolatey treats!