Easy Oreo Truffles Recipes

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, 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.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

Steps:

• Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
• Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
• Add the cream cheese and mix until well blended.
• Roll cookie mixture into 42 balls, about 1" in diameter.
• Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
• Sprinkle the tops of the truffles with the reserved cookie crumbs.
• Refrigerate until firm, about 1 hour.
• Store leftover truffles, covered, in the refrigerator.

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

Steps:

• Take all the Oreo's out of their packet and put them into a food bag. Grab your rolling pin and give them a good bash until they are just crumbs. (You may need to double bag them, as the bag may burst.) Alternatively you can use a food processor.
• 2. Put the Cream Cheese in a large bowl and add a splash of Vanilla Extract and mix through. The reason I add the Vanilla Extract it Cream Cheese is often very cheesy, the vanilla sweetens it!
• Add the bashed Oreo's to the Cream Cheese & Vanilla mix and mix it thoroughly. The more Oreo that goes in the harder it becomes to mix but ensure you add pretty much all of it. You may not be able to use all the Oreo's as they have an inconsistent filling and may make a thicker mixture. (If you have Oreo's left over, it's perfect for topping the Truffles once they've been coated in chocolate).
• Take approximately a tsp of the Oreo mixture and roll it in your hands to make a small ball. The truffles can be made bigger, but they are very thick and sweet so smaller ones are usually more enjoyable. Continue to roll them into balls and put them onto a sheet of baking parchment.
• The Oreo's ideally need at least at hour to cool, this allows them to become slightly harder and less sticky. Making them easier to dip in the chocolate. Although if longer than an hour suits it will not make a difference, I often leave them over night.
• Just before taking the Truffles out start to melt your Chocolate, it's best suited if you use a larger bowl so it is easier to manoeuvre the Truffles.
• Once the Chocolate has completely melted get two forks, put a truffle on the four and dip in in the chocolate until it is totally covered. Take it out and use the other fork to help move the truffle from one to another to drain the excess Chocolate back into the bowl. Put the Truffle down on the paper then you have the option to either put some of the left over Oreo on top of it, or wait until it's dried to add some lines of chocolate in a different colour.
• The longer the Truffles has been chilled, the easier the dipping usually is. If you have made small truffles you can use a Fondue dipping stick, this is often easier but it varies depending on your technique.
• Leave to set, then enjoy!

Steps:

• Melt the chocolate chips and stir until smooth (I use the microwave and it takes around 1 minute on high, warning microwaves differ so check it part way through so you don't burn your chocolate).
• Mix the melted chocolate and cream cheese until smooth and evenly chocolate.
• Add the 2 cups of Oreo crumbs and mix until well blended (note: this is quite thick and a little hard to stir, but do it anyway).
• Form into small balls (1" or less) then roll in Oreo crumbs to lightly coat.

Steps:

• Completely grind entire package of Oreo cookies. I find that the easiest and fastest way to do this is with a large capacity food processor, but a blender or a plastic bag and mallet will work fine. Set aside a small amount for dusting later.
• Combine Oreo cookie grounds and softened cream cheese into a mixer bowl, and blend on low until integrated and then increase speed to medium until mixture is well combined. It should look like dark mud. Set aside.
• Make some temporary space in your freezer; you will need some room to chill your truffle ball mixture. Spread a sheet of wax paper onto a large cookie sheet.
• With clean dry hands, begin rolling Oreo/Cream cheese mixture into 1 in round balls. Set formed balls in rows on the cookie sheet. You can wear gloves for this step, but it really isn't necessary, it isn't a very messy process. Place cookie sheet in freezer for about 20 minutes. I always use this time to clean up and prepare for the next step in the recipe.
• Take one tray from the Log House CandiQuik® melting chocolate and melt in the microwave. I have used chocolate bars and chocolate chips, and the Log House stuff is MUCH easier to use. However, IT IS VERY IMPORTANT THAT YOU FOLLOW THE HEATING INSTRUCTIONS TO A 'T'. Heat it for 1 minute, and only in 15 second increments after that, and that is only if there are still solid chunks of chocolate after you have stirred. Believe me, the chocolate will look like it is not melting, but it is! Just stir it a little and it will become more liquid. I made the mistake of overcooking the chocolate, which makes it hard and powdery and unusable. The good thing is that the Log House package comes with two trays, so if you mess up, you have a backup! The Log House chocolate is available online and at SAM'S Club, where I bought mine. http://loghousefoods.elsstore.com/view/product/?id=18562&cid=2549
• Remove the chilled balls from the freezer. Notice that each ball has hardened nicely, and that the bottom is now flat. One ball at a time, insert the pointed end of the toothpick/turkey lacer pin into the flattened bottom of the ball (I have found that the turkey lacer pin makes it easier because of the length. http://www.dollarnights.com/images/K03/Image2/KB-966.jpg). Do not pierce all the way through. Dip the ball into the melted chocolate and swirl it around. You don't need to coat the bottom. Once the ball is evenly covered, hold it upside down until most of the excess has dribbled off. Now, hold the ball upright and using a fork underneath, slowly lift the ball off of the pin and place on the cookie sheet. Dust a pinch of the leftover cookie grounds over the truffle ball before the chocolate dries. Do this for each ball.
• STORAGE: Truffles can be left at room temperature for a time while being served, but because of the perishable nature of the cream cheese, long term storage should happen in a refrigerator or freezer.
• ***Tips for decorating: Use the vanilla version of the Log House chocolate to drizzle lines of white over the dark chocolate coating. You can even reverse the order by rolling the balls in vanilla and drizzling with chocolate! You can even do half and half!
• ***Tips for Flavor: You can buy different types of Oreos for different flavors. Try Mint Oreos for a minty taste, or chocolate Oreos for a richer chocolate flavor. I have even seen Red Crème Oreos! I'm sure you could even mix up the flavor of cream cheese or use Golden Oreos, but I haven't ventured into that yet ;) The possibilities are endless with this recipe. Have fun with it!

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.

Steps:

• Set aside 6-8 cookies for the topping. Crush cookies in food processor until finely chopped; add cream cheese.
• Roll into 1" balls.
• Dip in chocolate, and top with crushed cookies.