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Oreo "truffles"

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I just had these at a Christmas party....to die for. I still can't believe that the only ingredients are oreos and cream cheese. The gal who brought them made them about the size of golf balls, so much larger than a "truffle"...but quite the treat! I love making "real" truffles with ganache, etc. but these were really amazing, too!

Oreo "Truffles"
8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate

Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.

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  1. I posted this on a couple other threads, but these are my go-to holiday treats. I typically coat some in white, some in dark, then drizzle the contrasting color. Or for Christmas, I get red and green candy coating and drizzle that on the white and dark coated balls. Vary the colors for other holidays. (And I typically make them about 3/4" diameter.)

    This year's new variation (and a big hit at the cookie swap yesterday) was to use Trader Joe's candy cane Joe-Joe's, then top the coated truffles with crushed candy canes (an idea from one of the other threads). I was very happy with the results!

    FWIW, I originally saw these in my mother's Quick Cooking magazine as "Coated Cookie Drops," but renamed them to "oreo truffles," so I'm amused to see you use the same name.

    1 Reply
    1. re: momjamin

      Wonderful ideas. I just finished trying out a super easy holiday truffle recipe. White Chocolate and Orange Truffles rolled in unsweetened coconut. They come out very cute - like little snowballs - and taste just like an orange creamsicle pop. They were also so easy. You can make them in small batches (they are very rich so three per person does the job) and there is no double boiler required. Here's the link for pictures and the recipe is below

      http://www.neurotickitchen.com/2013/1...

      White Chocolate Orange Truffles Rolled In Coconut
      Makes 14-18 Truffles
      Adapted from Cooking Classy

      Ingredients:
      1/4 Cup Salted Butter
      Zest of 1 large Navel Orange
      3 Tablespoons Half & Half OR Heavy Cream
      1 Cup good quality White Chocolate Chips
      (we prefer Guittard
      )1/2 teaspoon good quality Orange Extract
      1/2 Cup Unsweetened Coconut Flake
      Equipment: a fine mesh sieve

      Method:
      1. Pour the white chocolate chips into a heatproof bowl. Set aside.

      2. In a small saucepan over medium low heat, start melting the butter and add the orange zest to it. Once butter has melted, pour in the cream or half and half and whisk gently until incorporated. Turn up the heat to medium and scald the mixture. It should come to a bubble for 30 seconds or so.

      3. Pour the hot butter and cream mixture through a fine mesh sieve over the bowl of white chocolate chips. Using a spoon, press down on the orange zest that collects in the sieve to release more of the natural orange oils. Discard the zest. Let the white chocolate chip and cream mixture rest for a minute before adding the orange extract. Stir vigorously until the chips melt and the mixture is smooth.

      4. Cover the bowl and remove it to the fridge to chill for an hour or more until the mixture is firm and able to be handled.

      5. When ready to assemble truffles, pour coconut flakes into a plate. Scoop out a teaspoonfuls at a time of the chocolate and form it into balls using your hands/palms. Roll the truffles in coconut if you like.

      Store truffles in the fridge for up to a week or in the freezer for about a month. Bring to room temperature before serving (I even like them straight out of the freezer!).

       
    2. These sound great, I'm going to try them. Question for the experienced group: how far in advance could I make these before serving them. Would they be ok if they were made the day before they were going to be served?

      2 Replies
      1. re: Muhlyssa

        Good question Muhlyssa, I'd like to know that as well.

        Also, do you think I could coat them in graham cracker crumbs after dipping them in chocolate? If so, how would you recommend I go about doing so? Just sprinkling the crumbs over the wet chocolate? Or could I roll the freshly dipped balls in the crumbs without messing up the chocolate coating?

        1. re: Muhlyssa

          day before is fine.

        2. You can make the normal coated-in-chocolate ones early, but I keep them in the fridge due to the cream cheese. I've got some in the fridge that have been there a week or so.

          Here's my experience with the candy cane crumbs: I rolled some uncoated balls in the candy canes, and they were gorgeous. However, after refrigerating, they get sticky and the pink and white crumbs kind of absorb into the chocolate. I re-rolled some of those before packaging to give away. The combo of the sticky balls and the candy cane coating was pretty sticky.

          The next batch I did, I coated the balls and sprinkled candy cane crumbs on top of the balls while the coating was wet. (Dip a few, sprinkle them, repeat.) Also very pretty, and not as sticky.

          I don't know exactly how this will translate to graham cracker crumbs, except that I wouldn't try rolling the freshly dipped balls in the crumbs, 'cause I don't know how I'd handle the wet coating without messing it up.

          Enjoy!

          Sharon

          1. I just made these last week, took them to work, and they all disappeared instantly. They're fantastic. I'm wondering about other types of sandwich cookies, and possibly booze. Peanut butter cookies? Almond snaps and amarretto? Chocolate sandwich cookies and rum? I'll have to scout the cookie aisle.

            1 Reply
            1. re: lissar

              A friend of mine has her own cottage industry making rum balls with crushed 'Nilla wafers for people over the holidays. Pretty tasty. I think they're pretty standard though--she says there's dozens of recipes out there. Might be more fun if they were coated in chocolate though.... I gotta go call her now, I think:-)

            2. No one else wants to experiment?

              1 Reply
              1. re: lissar

                i'm a big fan of experimenting, but since i haven't made or tried these yet, i don't know enough about them to be able to suggest substitutions.

                i do know that there's a vanilla sammich cookie out there that i love...i don't remember what they're called...maybe cafe something? cafe creme? i dunno, but i'm pretty sure the keebler elves make it...

                i would be wary of adding liquid (rum, etc.) b/c it might mess up the consistency of the filling. if it turns out that liquids do work, then i would definitely toss some coffee in the mix!

              2. I just ground up a package of peanut butter sandwich cookies with half peanut butter and half cream cheese, and I'm waiting for them to freeze. The dough tastes wonderful. I would think you could use a little less cream cheese and a couple of spoonfuls of a liquer and have them turn out okay.

                I let you know how they are after I've coated them.

                1 Reply
                1. re: lissar

                  How about a variation using either:
                  Mint Chocolate Newman-O's
                  Ginger Joe-Joes from Trader Joes
                  ?

                2. question about coating the truffles: i've never made truffles before, but i'm wondering...can they be coated with a ganache instead of pure melted chocolate? or would a ganache be too soft to use as a truffle coating?

                  2 Replies
                  1. re: Aloo0628

                    Ganache is more a truffle filling than a truffle coating. Sounds delicious, but will be too soft.

                    1. re: chocolate chick

                      ahh, that makes sense...thanks for the explanation! :-)

                  2. Oh lord... these sound DEADLY... :)

                    --Dommy!

                    1. The peanute butter ones turned out beautifully. Next time I'll use a little more cream cheese, but they taste very good.

                      I would think a ganache would be too soft. The filling is soft already, so I'd think ganache would be gooey. You want the contrast between the crisp outer chocolate and the soft filling.

                      1. Ewwwwww ...just thinking of it sort grosses me out. Maybe it's a girl dessert thing. I know it's not a low-brow thing because I'll eat Oreos.

                        1 Reply
                        1. re: ML8000

                          My cousin's husband hates cream cheese and loved these before he knew was in them. He had to think a minute, but he still ate a few more ;-) My husband who usually sneers at the desserts I like also manages to put several away when I make them.

                        2. Oreos come in Dulce de Leche and Mint and Peanut Butter and a few others these days.

                          1 Reply
                          1. re: Jennalynn

                            oo yum. i'll bet drizzling the truffles w/ caramel would be really good too.

                          2. You know, I don't think we have dulce de leche oreos here, but I bet grinding regular oreos with dulce de leche and cream cheese would be awesome.

                            1. My first attempt at "truffles" last night, I don't feel they turned out very well. The chocolate was too thick to dip the balls and let the excess chocolate drip off so the chocolate coating is too thick. Did I not let the chocolate melt enough? I don't have a double boiler so i was using a pot on top of another pot with the simmering water to melt the chocolate. I also wish I had bought dark chocolate instead and more cream cheese to make them less sweet. The people at the office will be my testers today. I do have to say the oreo and cream cheese mixture was tasty enough on it's own.

                              1. You can always add a little Crisco to the chocolate to thin it out, but I have found that dark chocolate is the best for dipping. Milk chocolate is always thicker and harder to dip into.

                                1. I buy the candy coating chocolate disks at craft stores, and melt them in the microwave at half power, 30 seconds at a time in between stirring. Sounds like you may have to let the chocolate melt a little more. It took me a while to get my dipping technique down. White chocolate is trickier because it takes more of it to cover the balls.

                                  Another tip: the balls are easier to coat if they're chilled, and the hot melted chocolate can soften them up. So if you find the cookie is mixing in with the coating, stick the balls back in the fridge for a while.

                                  1. The coating chocolate is OK...be sure to get the best ones you can find and the dark variety. If you have time, try to find (or order online) the ones from Guittard...far superior to any others out there!

                                    1. FWIW, I've found the regular Oreos to produce an easier texture to work with than the Double Stuf.

                                      1. I finally tried making these tonight, and wow are they yummy! My truffle coating skills are definitely lacking (this was my first try doing this sort of thing), but boy did I have a ball trying! The end result looks okay...certainly enough to impress my law student friends at least ;-) I'm serving them tomorrow, so have yet to see what the crowd thinks, but I of course had to taste one...yum! They were super sweet though, so I actually sprinkled a little salt on top, and I'm happy with the result...it looks pretty and definitely helped cut the sweetness a little.

                                        1. I have made tons of these since finding the recipe this year! First of all, I will say that I think semi-sweet chips are best for coating in the traditional truffles. Then I coat them in more crushed Oreos.

                                          We have been trying tons of cookie/chocolate combos and I will update on the best ones. But so far the Oreo/semi-sweet wins.

                                          1. Throwing my effort into the ring....

                                            Instead of Oreo's I used the thin chocolate wafers (made famous by the whipped cream cake) and cream cheese. Dipped into melted dark chocolate and sprinkled with chopped pistachios on half and a raspberry drizzle over the second half.

                                            They lasted all of 20 mins at the dinner party and next time I'll triple the batch :)

                                            Thanks for the inspiration.

                                            1 Reply
                                            1. re: HillJ

                                              I was wondering if using the chocolate wafers would help counter some of the super-sweetness of these. I'll have to try those next!

                                            2. I added half a teaspoon of peppermint extract to my latest batch of filling. They tasted like "thin mint" (the GS cookie) truffles, and were quite tasty.

                                              Also, I've found that the darker the chocolate, the prettier the coat and easier to dip into and drizzle. Tastewise, I don't know that I'd go any darker than 70%.

                                              2 Replies
                                              1. re: Aloo0628

                                                Hi folks:
                                                Another question, that might be basic, but please bare with me. I'd like to make these to bring to Australia as hostest gifts but they will be out of the refridgerator for upwards of 18 hours or so. When they are in the cargo hold, they will be pretty cold. Do you think this is a mistake because of the cream cheese?

                                                1. re: Muhlyssa

                                                  Depends on how much time they're out of the cargo hold and in hot weather. If you can't pack them in a cooler, I'd be a bit hesitant. They do indeed sound fabulous, but I would worry that the cream cheese would go all soft and mushy. On the other hand, I've brought chocolate truffles back from Europe (9+hr flights) with no problem - they were packed in a soft-sided insulated cooler.

                                                  Perhaps you could freeze them first? (I once brought a cheesecake to Switzerland - I froze it first in a deep-freezer, and it was ready to eat when I got there.) But I would recommend making a test batch, then freezing and defrosting them, to see how they hold up.

                                                  If you decide not to risk it, about a batch of Midnight Rum Balls instead (aka Oreo Rum Balls)? Probably not as orgasmically decadent as the cream-cheese and chocolate-dipped truffles, but they keep beautifully for three or four days.

                                                  Here's the recipe:
                                                  http://www.chowhound.com/topics/28137...

                                                  And here's a thread discussing some variations:
                                                  http://www.chowhound.com/topics/361152

                                                  Good luck,
                                                  Anne

                                              2. I know this question might sound a little crazy but, do you grind the whole cookie with the creme filling or just the cookie? Since it says a fine powder I'm not sure. thanks

                                                1 Reply
                                                1. re: paprkutr

                                                  Grind the whole cookie with the creme filling

                                                2. I have to thank you again for sharing this. This is my second year in a row of making these for holiday gifts and they still just blow me (and everyone else) away. I used regular oreos and gharadeli chips 60%. Between this and the homemade limoncello I made this year for people, they are going to expect something more spectacular in years to come.

                                                  2 Replies
                                                  1. re: Muhlyssa

                                                    Thanks for bringing this thread back up -- I missed it first time around. I bet they would be good with candy cane JoJos from TJ's.

                                                    1. re: Ruth Lafler

                                                      Thank you all for your comments, questions and suggestions. This will be my first year making these and I am excited. You have given me a lot of ideas. I think the family would love them. I am going to use the orginal recipe then drizzle some peppermint on a few and maybe try pecans on the top of a few.

                                                  2. Well thanks to this thread I added these to my Christmas gift baskets. Going to buy the supplies today. I think I'm doing reg. Oreos and then may try the Newman GingerOs with dark chocolate coating, plus a peanut butter cookie version. I'll update back on the ginger version after Saturday (candy factory day!)

                                                    1 Reply
                                                    1. re: MarbleFallsParadise

                                                      Thanks for bringing this topic up.

                                                      These sound wonderful.

                                                    2. These truffles are absolutely amazing! I did encounter some trouble with the milk chocolate -- I'm not sure if the issue was my tempering or the amount of cocoa butter -- but the semi-sweet chocolate worked beautifully. White chocolate, less so, but the taste is phenomenal.

                                                      I found that it's best to let them drip dry on a wire rack instead of on the wax paper and that when drizzled with a contrasting color, they look just like professional chocolates and taste absolutely decadent. Judging by the ecstatic reception, no one knew these were my cheap-o gifts this year (and from now on!).

                                                      2 Replies
                                                      1. re: JungMann

                                                        Just to re-iterate what a great gift these are, I gave these away when I got into work this morning and I am still getting calls praising them. Thanks for such a great recipe!

                                                        1. re: JungMann

                                                          I had the same trouble with milk chocolate and later read that it is thicker than semi sweet. I did the rest in semi sweet, easier.

                                                        2. A co-worker of mine makes these and they are oh so good!!! =0)

                                                          1. I've been curious about these for a while and find myself with excess cream cheese and some oreos. No chocolate though. These would be just for my husband and I at home. Can I get away with just rolling them in cocoa? I'll probably add some booze to the filling too.

                                                            1 Reply
                                                            1. re: julesrules

                                                              Yum

                                                            2. here is a cute video with GREAT music!:

                                                              http://cookingismypassion.blogspot.co...

                                                              she says any kind of rich filled cookie will work. Tim Tams are sold in the U.S. at Cost Plus World Market as Arnott's brand sandwich cookies.

                                                              These'd be great for Valentine's Day.

                                                              edit: the video breaks up a bit and is more easily viewed from YT site, search 'tim tam truffles'.

                                                              1. Yum. So excited to try. Reminds me of my great chocolate meatball experiment last year -- made possible by the generous suggestions of fellow CHers. Ended up making peanut buttery truffles rolled in rice-crispy squares for the meat effect. Astoundingly popular. Here's the link for anyone curious:
                                                                http://www.chowhound.com/topics/383305

                                                                The oreo ones will work better for the little bbs preschool, though, as they have banned peanut butter.

                                                                1. I feel this thread deserves a holiday bump. I made them with the mint oreos this week and they came out well. The only problem was the store only had the double stuff mint and the consistency of the middle of the truffle just isn't as good as the single stuff. They still got eaten, no problem there.

                                                                   
                                                                  4 Replies
                                                                  1. re: Muhlyssa

                                                                    I had the same problem when I made them. I actually scraped off half the filling from each cookie. A bit of a pain, but it made for a better truffle.

                                                                    1. re: JoanN

                                                                      just a thought that popped into mind when I read your post--wouldn't it be easier to scrape ALL the filling from HALF the cookies (instead of the other way around)?

                                                                    2. re: Muhlyssa

                                                                      I'd love to make these for a Christmas Party I'm attending tomorrow night, but if you can believe this, I don't own a food processor or a blender. Do you think I'd be wasting my time to put them in a big baggie and try to crush them finely with a rolling pin and then use a hand mixer to blend the cream cheese in? If no
                                                                      one has tried this, I'll give it a shot as the ingredients aren't expensive and this isn't labor intensive. I just thought I'd ask in case anyone has and says it's a complete disaster!

                                                                      Thanks!!

                                                                      1. re: almccasland

                                                                        I think that would be fine.

                                                                    3. Has anyone tried mixing the crumbs and cream cheese in the food processor? It would be nice not to have to clean an extra appliance. I have yet to try these - I am thinking maple cream sandwich cookies with semi-sweet chocolate, and vanilla sandwich with chopped dried cherries or apricots and white chocolate. Maybe a splash of amaretto too?

                                                                      9 Replies
                                                                      1. re: greygarious

                                                                        Ends up mushy. I wasn't that impressed with them but people seem to love them.

                                                                        1. re: chowser

                                                                          Mushy in relation to what? Processor, fruit, or liqueur?

                                                                          1. re: greygarious

                                                                            Mushy in the food processor. I was thinking of doing it for my daughter's class w/ candy cane JoJo's from Trader Joe's. They're okay but I spent far too much time tempering the chocolate and all for the way they turned out. But, I'll just skip the tempering part for the kids and it'll be easy.

                                                                          2. re: chowser

                                                                            I’m with you, Chowser. I didn’t care for them much, but I made the mint ones for my grandson who’s currently on a chocolate/mint kick and he (and everyone else) adored them. I didn’t bother with tempering the chocolate and still thought it was a pain dipping them all. What I did like was decorating them. My grandson is Nico (for Nicolas), and he thought these were the cat’s meow (although I doubt that’s the expression he used).

                                                                             
                                                                          3. re: greygarious

                                                                            would you mind sharing your maple cream cookie recipie? I don't usually by storemade, but when I do, it's this flavor! thanks

                                                                            I haven't been in the mood to make christmas cookies this year, but the small list I do have includes the oreo truffles!! If you can call that making cookies:)

                                                                            1. re: geminigirl

                                                                              I don't make maple cream cookies - I was thinking about using them in the truffle recipe instead of Oreos, and think the darker chocolate would taste okay with maple.

                                                                              1. re: greygarious

                                                                                oh darn, was reading too quickly...but I think I may have to give the maple cream truffles a try now! thanks

                                                                            2. re: greygarious

                                                                              I mixed them all up in the food processor and they came out fine. Scooped them up with a melon baller and then put them in the frig for awhile to set and then when I was ready to coat them, popped the tray into the freezer for a few minutes to harden them up even more. I didn't think they were mushy at all.

                                                                              1. re: greygarious

                                                                                I made mine completely in the food processor and they came out fine. I didn't do a second batch using the mixer for comparison purposes, but I'm guessing by the way they are disappearing that they are just as good.
                                                                                I dipped some in milk chocolate, some in dark, and some in white. When I ran out of chocolate I rolled some in sprinkles. They didn't stick very well, but added a nice crunch.

                                                                              2. These are so good! A girl I used to work with a couple years ago brought these to work for Christmas. She use a cookie scoop or melon baller to roll them, just to make them even and easier, and I think she called them either Reindeer or Snowmen balls.. something along those lines! I am so glad you posted a recipe for them; I always wanted to have it!

                                                                                1. I just made these to rave reviews. Here are some changes I will make next time. As they are extremely rich, I will reduce the size from golf ball to large marble. I would use the microwave for the white chocolate. I used less than half of the white chocolate called for in the recipe and only three-quarters of the dark chocolate.

                                                                                  2 Replies
                                                                                  1. re: ola

                                                                                    I just made them and they are delicious. What an easy recipe. True on the size, I made them small.

                                                                                    Good point on the chocolate, I'll save the rest for chocolate chip cookies.

                                                                                    1. re: dolores

                                                                                      Actually, if you make them large marble size, you'll need the full pound of chocolate. i2 oz. wasn't enough.

                                                                                  2. I realize this is slightly off-topic, but I really love dipping strawberries in chocolate and then in crushed Oreos. Just another thing to try with Oreos for the holidays.

                                                                                    1. Just another variation to mention: my friend makes these with the addition of malibu coconut rum and ground pecans. I loved them as a kid. They're too sweet for me now.

                                                                                      1. Has anyone tried freezing these?

                                                                                        1 Reply
                                                                                        1. re: mountaincachers

                                                                                          Don't freeze them. Too chaulky, too mushy in defrost.

                                                                                        2. I have to say that my first attempt at these was a disaster because I used Lite Cream cheese and they turned out way to mushy/sticky. So, I made a second batch with regular and turned out great!

                                                                                          1. I have a friend who makes these, but she does not coat them in dark chocolate. It is a very thin white coating, and definately does not include white chocolate. She will not give up her seceret, but I am thinking it may be some kind of confectioner's sugar based icing. Has anyone ever seen a coating like this on the oreo truffles? If so, will you please let me know what the ingredients are? I am going crazy trying to figure it out!

                                                                                            4 Replies
                                                                                            1. re: CBozz79

                                                                                              Do you realize that there is NO chocolate in the supermarket "white baking chips"? She might be using those. Trader Joe's sells real white chocolate chips for holiday baking so I buy several bags every December to last throughout the following year.

                                                                                              1. re: greygarious

                                                                                                it could be just vanilla almond bark...i usually use that for oreo truffles

                                                                                                1. re: Mag454

                                                                                                  My friend just rolls them in confectioner's sugar, and it produces the thin white coating you mentioned.

                                                                                              2. re: CBozz79

                                                                                                Could it be storebought frosting that is microwaved before dipping the oreo truffles? It hardens to a thin white coating.

                                                                                              3. Those are all good considerations. I use white almond bark alot, as well, and it is definately not that. She says the coating is family recipe, so I figure it must be more than just one product or ingredient. I have 2 Bachelor's degrees in Culinary Arts and Baking and Pastry, so you think that this would be an easy thing for me to figure out, haha. I am going to try the confectioner's sugar based icing that I mentioned before ( it is just confectioner's sugar and a few tablespoons of cold water until you get a wet sand consistancey) this evening, and I will report back. Whatever this special coating is, I find it to be much more enjoyable than the traditional dark or white chocolate coating.

                                                                                                Thanks for everyone's suggestions!

                                                                                                1 Reply
                                                                                                1. re: CBozz79

                                                                                                  Maybe her family "secret" is those Wilton Melting candies? They're not really white chocolate... they're faux.
                                                                                                  http://www.wilton.com/store/site/prod...

                                                                                                2. Has anyone tried blending the cream cheese and cookie powder with a kitchenaid mixer with paddle attachement? Wondering if that would work. This will be my first attempt at making these after receiving them as a gift.

                                                                                                  2 Replies
                                                                                                  1. re: fitchwitch

                                                                                                    Works beautifully. I crush the cookies in the food processor (in two batches, given the size of my FP), then transfer to the kitchenaid with the cream cheese.

                                                                                                    1. re: fitchwitch

                                                                                                      That is precisely what the directions in the original post say to do.

                                                                                                    2. I am thinking about making these NYE since I picked up 2 pkgs of oreos for cheap on sale. The only thing is the cream in the middle is red for holiday. I also thought about decorating them with colored sprinkles instead of white choc...

                                                                                                      2 Replies
                                                                                                      1. re: drewb123

                                                                                                        I doubt the truffles will be very pink. If you were to just pulverize the cookies, they would look more brown than red. My guess would be that with the cream cheese, the color will be more rusty than pink. I'd coat them in white chocolate and dust with blue colored sugar and/or silver dragees for NYE.

                                                                                                        1. re: drewb123

                                                                                                          I used the oreos with the red filling for Christmas and the color turned out the same as the regular oreos. I dipped them in chocolate and then sprinkled crushed candy canes on top. People raved about thme too.
                                                                                                          I also did peanut putter ones using nutter putters and 1/4 cup peanut butter along with the cream cheese. Dipped those in milk chocolate. A big hit as well.

                                                                                                        2. I saw these for the first time on Instructables.com and thought they sounded weird. That recipe has you removing the cream in the Oreos before crushing the cookie. It says to roll out the cookie/cream cheese mixture and cut it into shapes.

                                                                                                          2 Replies
                                                                                                          1. re: pdxgastro

                                                                                                            That's definitely not the "truffles" we are discussing in this thread. Not to mention that if the intention is not to use the creme filling, it would make more sense to buy plain chocolate wafer cookies, the thin round ones which are most often seen layered with whipped topping to make an ice box cake.

                                                                                                            1. re: pdxgastro

                                                                                                              Sorry, should have included the link: http://www.instructables.com/id/Festi... They're called Festive Gingerbread Cheesecake Truffles. Odd how they use all the same ingredients but without the Oreo cream it means they're a totally different animal.

                                                                                                            2. I just made these for the first time last week--they're delicious and super easy! I'm not sure if this has been mentioned yet, but I rolled mine in unsweetened cocoa powder and it worked great. The truffles are already so sweet so the bitterness of the cocoa helped balance the flavor. Not to mention, they looked simple and beautiful.

                                                                                                              1. To make them even more like oreos, dip the whole truffle in the dark/milk chocolate, then 2/3 in white, and then 1/3 in the dark chocolate. It then appears like an oreo with the "cream" in the middle.

                                                                                                                5 Replies
                                                                                                                1. re: spinachandchocolate

                                                                                                                  Very clever. These things never occur to me so I admire the creativity!

                                                                                                                  1. re: spinachandchocolate

                                                                                                                    You've got better dipping skillz than I do ;-) I have to roll the truffle around in the chocolate.

                                                                                                                    1. re: momjamin

                                                                                                                      OK... I've wanted to try these for years, so think that I am going to try them over the week-end. From reading this thread, looks like using "lite" cream cheese (which I've used in baking for years successfully) is out, and they can't be frozen. Wonder how long they can be refrigerated? Given my lack of success at tempering chocolate, I was just going to melt white chocolate chips and hope for the best! Any other advice??
                                                                                                                      Thanks!

                                                                                                                      1. re: rstuart

                                                                                                                        Just saw this, so you might have already tried them. I get the Wilton candy coating disks (available at JoAnn, Michaels, and the like). They melt nicely and come in any color you might want to use (red and pink for Valentine's or just dark/light chocolate). I find coating the truffles in white is trickier -- it takes more white chocolate to get a good coating, so I stick with the browns.

                                                                                                                        You may need to re-chill the truffle centers before you're done dipping.

                                                                                                                        And I find they never get to the point where they might go bad ;-)

                                                                                                                        1. re: momjamin

                                                                                                                          Thanks Momjamin.. I'm going to try regular chocolate, but we'll see what happens!

                                                                                                                  2. These look amazing! Can't wait to try