Minty Chocolate Oreo Truffles Recipe

Ingredients

• 36 Oreo cookies (regular or mint-flavored, about one standard package)
• 8 oz cream cheese, softened
• 1 tsp peppermint extract (adjust to taste)
• 16 oz semi-sweet or dark chocolate (chocolate chips or melting wafers)
• 1/2 tsp vegetable oil (optional, for smoother chocolate coating)
• 1/4 cup green candy melts (optional, for drizzle)
• Crushed peppermint candies or sprinkles (optional, for decoration)

Equipment

• Food processor or large resealable bag and rolling pin
• Mixing bowl
• Spatula
• Baking sheet lined with parchment paper
• Microwave-safe bowl or double boiler
• Fork or dipping tool
• Piping bag or resealable bag (for drizzle)

Instructions

1. Prepare the Oreo Crumbs:
   • Place the Oreo cookies in a food processor and pulse until finely ground into crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin until fine.
   • Ensure no large chunks remain, as this affects the truffle texture.
2. Mix the Filling:
   • In a large mixing bowl, combine the Oreo crumbs, softened cream cheese, and peppermint extract.
   • Mix with a spatula or your hands until a smooth, cohesive dough forms. The mixture should be thick and slightly sticky.
3. Shape the Truffles:
   • Scoop out tablespoon-sized portions of the mixture (a cookie scoop works well for uniformity).
   • Roll each portion into a smooth ball between your palms.
   • Place the balls on a parchment-lined baking sheet.
   • Refrigerate the balls for 30 minutes to firm up, making them easier to dip.
4. Melt the Chocolate:
   • In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring after each, until smooth. Add vegetable oil if needed for a thinner consistency.
   • Alternatively, use a double boiler for more controlled melting.
5. Dip the Truffles:
   • Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated.
   • Tap gently to remove excess chocolate, then place the truffle back on the parchment-lined baking sheet.
   • Work in batches to prevent the truffles from softening too much.
6. Decorate (Optional):
   • Melt green candy melts in a microwave-safe bowl using the same method as the chocolate.
   • Transfer to a piping bag or resealable bag with a small corner snipped off.
   • Drizzle over the truffles for a minty aesthetic.
   • Sprinkle crushed peppermint candies or green sprinkles on top before the chocolate sets.
7. Chill and Serve:
   • Refrigerate the truffles for 15–20 minutes to set the chocolate coating.
   • Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

Yield

• Approximately 36 truffles, depending on size.

Tips

• Peppermint Intensity: Adjust the peppermint extract to taste. Start with 1/2 tsp and add more if desired, as brands vary in strength.
• Chocolate Coating: Use high-quality chocolate for better flavor and smoother coating. Melting wafers are beginner-friendly.
• Storage: Freeze truffles in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Customization: Experiment with different Oreo flavors (e.g., golden, chocolate creme) or coatings (e.g., white chocolate).