Ingredients:

  • 3 oz (400 g) Oreo Cookies, standard packet (including cream filling)
  • 8 oz block (225 g) full-fat Cream Cheese, softened to room temperature
  • 12 oz (340 g) Milk, Dark, or White Chocolate for coating
  • 1 tsp (5 ml) Coconut Oil (optional, for thinning chocolate)
  • Reserved Oreo Crumb or Sprinkles (for decoration)
  • Flaky Sea Salt (Optional)

Instructions:

  1. Prepare the Crumb: Place the entire packet of Oreos (including filling) into a food processor. Process until the cookies turn into a very fine, sand-like crumb. Reserve approximately 2 tablespoons of this crumb for decoration.
  2. Combine the Ingredients: Transfer the remaining crumb to a large mixing bowl. Add the fully softened cream cheese.
  3. Mix Thoroughly: Using a rubber spatula or clean hands, mix until the ingredients are fully combined into a thick, uniform 'dough.' Ensure no pockets of cream cheese remain.
  4. Shape the Truffles: Using a small cookie scoop or a tablespoon, portion the mixture. Roll the portions between your palms into tight, smooth balls, approximately 1-inch (2.5 cm) in diameter.
  5. First Chill: Place the rolled truffles onto parchment-lined baking sheets. Chill in the refrigerator for a minimum of 30 minutes. (This step is critical for successful dipping.)
  6. Melt the Chocolate: Gently melt the chosen chocolate using either short bursts in the microwave (stirring thoroughly every 30 seconds) or over a double boiler. Stir in the optional coconut oil to aid in smooth dipping consistency.
  7. Dip the Truffles: Working quickly, drop one chilled truffle into the melted chocolate. Use a fork or dipping tool to turn the truffle, ensuring it is fully coated. Lift it out, tapping the fork gently on the bowl’s edge to allow excess chocolate to drip off.
  8. Place and Decorate: Return the coated truffle to the parchment-lined sheet. Immediately sprinkle the top with reserved Oreo crumb, sprinkles, or sea salt before the chocolate sets.
  9. Final Chill: Once all truffles are dipped, return the sheets to the refrigerator for another 30 minutes, or until the chocolate shell is completely set and firm to the touch.
  10. Serve or Store: Transfer the finished Oreo balls to an airtight container. Store chilled.