Anyone that knows me knows that I am not a big fan of Oreo cookies, so why did I make a dessert that revolves around them? Well, it was one of my best friend's birthdays yesterday, and when I asked her what she wanted, she said the only thing she wanted was for me to cook for her. How could I say no?
Being as I don't like Oreos, I was hesitant to try this recipe, but I've seen it on a few blogs and I couldn't find one person that had something bad to say about it, so I figured I'd give it a shot. It was definitely worth it. These truffles are amazing. They're incredibly rich, so you really only need one or two for a satisfying dessert. I have to admit, they turned me into an Oreo fan.
Happy Birthday Judy!!!
Note: This recipe is a great starter for all types of truffles. I'm sure you could substitute peanut butter cups or any other kind of cookie for the Oreos and get similar results.
Oreo Truffles
1 16 oz. package Oreos
8 oz. package cream cheese, room temperature
12 oz. bag of semi-sweet chocolate chips (I used Ghiradelli)
Place cookies in a food processor and pulse until fine.
Cube the room temperature cream cheese and add to the food processor. Pulse a few more times, until the mixture begins to form a ball and looks to be evenly combined.
Roll mixture into one inch balls and place onto a cookie sheet lined with parchment paper. At this point, it's best to place the truffles in the freezer for ten minutes so they can quickly set and refrain from falling apart when dipped in the melted chocolate.
In the meantime, melt the chocolate over a double broiler. Once ready, dip the truffles in and completely coat in chocolate, allowing the excess to drip off.
Place in the refrigerator for 30 minutes to set completely and allow the chocolate to harden. Serve and enjoy!
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