I’m back again with another recipe! I mean, it is the season of cooking and baking-why not? This recipe actually does not require any cooking or baking at all, just a food processor and a microwave; it’s super simple with few ingredients.

These small, cute desserts are not only delicious but satisfying as well. If you have a sweet tooth and don’t want to load up on cakes and cookies, these mini dessert balls are just what the doctor ordered.

They have such a smooth, creamy consistency and the outside of the truffle has a thin, hard shell made of melts. I love biting into them opposed to just popping one into my mouth; that initial crunch mixed with the soft chocolate within the truffle is fulfilling. Once you bite into one, it is not runny or messy in any way, it stays all in contact, so no need to rush the rest of it into your mouth before spilling the inner goodness everywhere.

So what are the magic ingredients needed to make these delicious Oreo truffles….

Ingredients

• A pack of regular Oreos 14.3 oz. (405g)
• A package of plain cream cheese 8oz. (226g)
• Naturally flavored chocolate melts 6oz. (453g)
• Parchment paper

Yep!!! That’s it!! When it comes to the chocolate melts, you can use any flavor. I personally, am not a chocolate nut, so I use vanilla flavored melts. The chocolate melts are going to be used as your outer layer. I did not add sprinkles to the ingredients list, but prior to the chocolate melts hardening up after covering your Oreo Truffle, you can add some sprinkles throughout the tops of your truffles for a more desired look or crunch. Sometimes I’ll save some of the Oreo crumbs that were initially meant for the filling, and set them aside to later sprinkle over the truffles prior to the melts drying.

For these truffles, aside from the ingredients, you will need a food processor. Start off by completely crushing your Oreos down to crumbs with your food processor. When I say crumbs, I literally mean….. CRUMBS. You want to make sure that there are no clumps because that will ruin the smooth consistency within the truffle, which is what makes the truffle…. a truffle.

Once you have your bowl of Oreo crumbs, you’ll then add your 8 ounces of cream cheese. Its recommended to use a mixer to get that whippy, creamy texture, but me trying to do any and everything to avoid extra clean up, I use a rubber spatula. Not a fan of dishes isn’t my only reason for using a rubber spatula; I like to smash and rub in the cookies with the cream cheese in circular motions around the bowl to make sure that ALL of the cream cheese is well mixed in with the cookies.

prior to your next step, take a baking sheet and line it with your parchment paper.

Now that you have your mix, you’re going to get your hands dirty. Take about a teaspoon of the mix and roll it up into a little ball; it should be about an inch and a half in diameter. As you are slaying those little balls out, place them onto your baking sheet. Don’t worry about spacing on the baking sheet, you aren’t baking them. Once you are done with all of your mix, place the baking sheet in the fridge for about an hour or so.

After your little Oreo balls are a bit on the stiff side, you can prepare your chocolate melts. You can either use the microwave to melt your chocolates, or you can use your stove top. Read the directions according to the particular chocolate melts you are using. You want to make sure that your chocolate doesn’t over cook though, this is very important!! You don’t want that burnt taste, or dingy look. I recommend checking on the chocolates and stirring more frequently than directed. Another way to heat the melts up, which is a great way, is heating up a pot of water and placing a large, microwave safe glass bowl over the pot {after the stove is turned off}. You can remove the pot from the stove and place it on a counter top heat resistant tray. The bowl has to be bigger than the pot, or else the bowl will, obviously, fall into the pot, and no one wants that. Now pour your melts into the bowl and stir until creamy.

Now that your balls are ready to be dipped, drop your little Oreo ball into the chocolate and make sure they are fully covered. I’m, by far not a chocolate melt expert and sadly I don’t have any awesome tips for this part, but after rolling the ball around within the bowl of chocolate, I use a fork to pull the ball out and then I place it back onto the baking sheet.

Let the dipped Oreo Truffles sit until they are somewhat dry. You don’t want the chocolate to be runny prior to the next step. This won’t take to long, maybe a minute or so.

Once your baking sheet is full of fully covered Oreo Truffles, take your excess melted melts, or melt more, and with a spoon or a fork, drizzle chocolate splatted lines throughout the truffles. To do this, just dip your silverware into the chocolate and with the drippings, drizzle over the truffles in a back and forth motion.

Before the drizzled chocolate dries, sprinkle your Oreo crumbs or sprinkles over the Oreo Truffles and place the tray back into the fridge. 2-3 hours later, your pretty little Oreo Truffles are now ready to enjoy!!!!

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