Oreo Balls
A five-ingredient treat for the chocolate sandwich cookie enthusiast…what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.
Equipment
- 1 Food Processor
- 1 Baking Sheet
- 1 Parchment Paper
- 2 Heatproof Bowls For melting chocolate over a double boiler
- 2 Forks For coating truffles
Ingredients
Main
- One 16-ounce package chocolate sandwich cookies such as Oreo (about 30 cookies)
- 6 ounces cream cheese
- 2 cups semisweet chocolate chips
- 2 tablespoons vegetable shortening or refined coconut oil
- 2 cups white chocolate chips
Instructions
- 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.
Notes
Ensure cream cheese is at room temperature for easy blending with cookie crumbs. Thorough chilling of the rolled balls is crucial; it prevents them from becoming too soft and messy during chocolate coating. When melting chocolate, use a double boiler or microwave carefully in short bursts, stirring frequently, to prevent scorching or seizing. The shortening helps achieve a smooth, dippable consistency. For best results, work quickly when coating and decorating before the chocolate sets. Store these truffles in the refrigerator to maintain their firm texture and prevent stickiness.