These little truffles of pure bliss are coming in just under the wire for my top 25 recipes of 2015. I wasn’t able to get very good pictures of them but you can take my word and those of my family that these truffles are, in a word, incredible.
I have to admit that I’ve never made or tasted cake balls, so I can’t compare them one way or another to that style of dessert. The idea of baking a cake, crumbling it up and mixing it with sweet frosting never appealed to me.
These truffles though are blitzed up cookies mixed with cream cheese. That piqued my interest in a major way. You wouldn’t think that two simple ingredients could make something special, but they do. One taste tester said that they were like satin, smooth and rich.
My first instinct now is to buy every flavor of Oreos I can get my paws on and make different flavored versions of these. I will try to resist, but don’t be surprised to see these little treats on the blog again soon.
No-Bake Oreo Truffles
Makes about 18-20 large truffles
- 36 oreo cookies (a 14 ounce regular pkg.)
- 6 oz cream cheese, softened
- 1 cup chopped white chocolate, for dipping + 1 Tablespoon shortening
- 1 cup chopped semi sweet or milk chocolate, for dipping + 1 Tablespoon shortening
- assorted sprinkles, for decoration
- Pulse the oreos in a food processor until crushed into small crumbs, then add the cream cheese and process until you get a big balled clump on one side that looks very shiny. Use a medium cookie scoop to portion the mixture into 1 inch balls, then put the truffles on parchment paper and refrigerate for 15 minutes. (It is important to chill them so they don’t start falling apart when you dip them.)
- Place each kind of chocolate plus the shortening in medium microwaveable bowls, and microwave in 20 second intervals until melted. Dip each truffle in melted chocolate of your choice then place back onto the parchment paper. Decorate immediately after dipping with sprinkles, if desired. Chill for several hours before serving. Keep any leftovers refrigerated.