These double chocolate Oreo truffles, are pretty much my idea of heaven. I love Oreos, and I love chocolate, so combining the two together, I knew was going to be good! I adapted this recipe from this one for Easy Oreo Truffles, and just added my own twist to make them a whole lot sweeter. While this recipe isn’t something you’d probably want to make all the time, it’s perfect for special occasions or for giving as gifts. Perfect as a stocking filler for Christmas Day!
WHAT YOU NEED
♥ 2 x 205 gram boxes of Oreos
♥ 1 x 250 gram bottle of Cream Cheese (we will only use 2/3 of this)
♥ 7 Super Wine biscuits (other plain biscuits will do)
♥ 3 x 85 gram blocks of Cadbury Top Deck chocolate
♥ Put all of the Oreo’s into a food processor, and pulse until they are a fine crumb.
♥ Add two-thirds (approx. 167 grams) of the cream cheese into the cookie crumb. Mix well until combined
♥ Break the Super Wine biscuits up into the mixture. Pulse again in the food processor until they are broken into small pieces. The Super Wines are optional, but I find they add a nice crunchy texture to the truffles.
♥ Line a baking tray, and place rolled spoonfuls of the mixture on to the tray. I find a heaped teaspoon makes the perfect size, however I like to make some slightly smaller and some slightly larger.
♥ Place the tray in the fridge to let the truffles set. I like to leave them overnight before I move on to the next chocolately step.
♥ Melt the Cadbury Top Deck Chocolate, using a bain marie (aka a stainless steel bowl over a pot of boiling water). This ensures that the chocolate melts without getting burnt or stuck to the bowl
♥ Using a skewer or small fork, skewer the truffles and roll them in the melted chocolate. This can be a bit messy, but it’s yummy mess, so it’s fun to clean up!
♥ Once dipped in the chocolate, place the truffles back on to the lined baking tray. Sometimes I have gotten a little creative and also melted white chocolate and drizzled this over, but again this is optional
♥ Once all the truffles are dipped, return the them to the fridge and leave them to set. I leave them in for at least good 5-6 hours before I serve