These Oreo Truffle Bombs are like an explosion of creamy chocolate cheesecake deliciousness in your mouth!
They really are the bomb.INGREDIENTS
1 (14 ounce) package Oreos (or whatever your favorite cookie is!)
8 ounces cream cheese, softened
16 ounces Semi-Sweet or White Baking Chocolate (or candy bark) melted
In a food processor, crush the cookies to a fine crumb. Set a few aside to use as toppings later.
Add the cream cheese to the remaining cookies and process thoroughly. The dough will come together in one big lump.
Chill dough in the freezer for 15 minutes.
Roll the dough into about 4 dozen balls and place in fridge for another ten minutes while melting the chocolate.Temper the chocolate
over a bain-marie or in the microwave.
Dip the balls one by one in the melted chocolate and sprinkle with cookie crumbs or top with cookie halves before the chocolate sets. Alternatively, you can just roll the balls in more cookie crumbs or drizzle with more chocolate!
Refrigerate for an hour, until firm. Truffles can be stored in the refrigerator for up to a week.
You can use any variety of cookie and topping with this method - even add liqueur or bits of your favorite candies! I can't wait to play with mint Oreos and Creme de Menthe. What will you come up with?