Description
Crushed Oreo sandwich cookies and cream cheese rolled into balls and dipped in white chocolate.
Ingredients
Scale
- 36 cookies Regular Oreo chocolate sandwich cookies, including filling
- 8 ounces Block cream cheese, softened just enough to mix
- 12 ounces White chocolate baking wafers or coating, melted according to package
Instructions
- Crush all 36 cookies, filling included, into fine crumbs. Reserve about 2 tablespoons of those crumbs for topping; mix the remaining crumbs thoroughly with 8 ounces cream cheese until no dry pockets remain.
- Scoop and roll approximately 30 small centers. Set them on parchment and refrigerate about 30 minutes until firm enough to dip. Keep perishable cream-cheese mixture from sitting out for an extended decorating session.
- Melt 12 ounces white chocolate gently in a dry bowl in short microwave intervals, stirring between them, or use a gentle double boiler. Follow the coating product's directions; do not scorch or add water.
- Dip each chilled center, allow excess coating to drip off, and place back on parchment. Immediately add a pinch of the reserved cookie crumbs to the top before the coating firms.
- Let the coating set approximately 20 minutes under safe refrigerated handling, then count and weigh the finished truffles in a kitchen test. Refrigerate until serving and return leftovers promptly to the refrigerator.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 50 minutes, included in the total.
Development estimate: about 30 minutes chilling rolled centers and 20 minutes setting coating. Melting and dipping time vary by chocolate and room temperature; refrigeration is still required for cream cheese.
- Prep Time: 35 minutes
- Chilling, resting or cooling: 50 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: One approximately tablespoon-sized coated truffle; actual weight to be measured