Cookies-and-Cream Truffles recipe

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Ingredients

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, cubed and softened
1 pound semisweet chocolate, chopped
1 tablespoon shortening

Nutrition Info

118.6 calories
carbohydrate: 13 g
cholesterol: 5.9 mg
fat: 7.4 g
fiber: 1 g
protein: 1.7 g
saturatedFat: 3.5 g
servingSize: -
sodium: 61.4 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a baking sheet with waxed paper.

  2. Pulse chocolate sandwich cookies in a food processor until they are fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the food processor, pulse until well combined.

  3. Shape cream cheese mixture into walnut-size balls using dampened hands.

  4. Melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes.

  5. Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. Transfer truffles to the prepared baking sheet. Immediately sprinkle reserved cookie crumbs over truffles.

  6. Chill truffles in refrigerator until firm, about 1 hour.

Recipe Yield

3 1/2 dozen

Recipe Note

Cream cheese and chocolate are a perfect combo for melt-in-your-mouth truffles. Adding a little shortening to thechocolate as it melts makes the chocolate more fluid and easier to use for coating. It also makes the chocolate a little shinier once it has set. Transfer truffles to individual paper cups or mini muffin liners inside an airtight container and store in refrigerator up to 2 weeks.

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