Thanks for the love during cookie week. But today is a new day, and I’ve got a new theme for you! As we get closer to Christmas, I’ve got gifts on the brain. I hate that feeling when you don’t know what to get someone. But that’s the great thing about this week’s theme: everyone loves free treats! So, I present Small Gifts, Big Treats. Each day I’ll post a recipe for a small treat that is easy to put together, fits well in a great holiday tin, and has big, big flavors. Today’s adventure: Oreo Truffles.
I first had these delicious truffles a couple of years ago. Back in Virginia, I taught CCD at my church—basically religious education/Sunday school. I taught first grade. Around this time of year the kids’ parents would give me small gifts and things as a thank you. Usually that meant that I’d get a lot of Starbucks gift cards. But one year, one mother went above and beyond (going to to Starbucks to get a gift card) and made me these truffles!
I’ll be honest. I didn’t know what it was when I got it. I just knew it was chocolate and that seemed good enough to me. Mostly I was just touched that she put a little effort into the gift. But as soon as I bit into it, I immediately HAD to know what it was. Turns out they were truffles. There are tons of truffle recipes out there, and this one just happens to be what I threw together. Most of them are like this one, and have the same process. So you really can’t go wrong with whichever one you choose.
A couple things about this recipe—other than how freaking yummy and addicting it is. It doesn’t get easier than this to make something. These are no-bake truffles which means all you really do is mix stuff up and let it cool. Another thing? Because you will have to wait for them to solidify, it does take quite a bit of time to put them together. But again, that’s just time it’s spending in the freezer. The most challenging part of this recipe, for me, was making the ganâche, which really is just melted chocolate. You definitely don’t have to do this step. But I think it gives it that classic truffle look—cleaner and smoother. Plus that makes the Oreo just a surprise filling! I melted a little extra to drizzle on top, which turned out to be extremely challenging for me for some reason. But hey, mistakes and failure only help us learn, right? This dish is pretty much three steps, so let’s get to it!
Making this filling really made me miss home. I’ve slowly been building my starter kitchen up, bit by bit. But I still don’t have all the bigger stuff that I’d like. (Hey Santa! Help a girl out, won’t ya??) Case in point: I could have really used a food processor to crush these cookies up. After many failed attempts at crushing the Oreos in our blender–it all stuck to the bottom and wouldn’t crush anymore. I just decided to use the rolling pin and crush those bad boys by hand. It didn’t take too long, but I’m all about efficient timing in the kitchen. So I just know the processor would have been faster. Alas…
Mix in the cream cheese by hand. This is super important! Cream cheese is very thick. Oreos easily stick to things. If you try to mix it with a spoon or spatula, you’re going to get huge chunks of cream cheese covered in a layer of crushed cookie. Save yourself the time and just get in there. Using your hands lets you squish through the cream cheese more effectively. This creates more of an Oreo-cream cheese filling rather than just balls of cream cheese coated in Oreo. That’s all for that part!
Melting chocolate is actually super easy, and there’s a million ways to do it. The best way is to heat up some heavy whipping cream in a saucepan and pour it over the bits of chocolate. When you mix it up it creates a smooth chocolate cream. You could also use regular milk, or almond milk. But because it’s thinner just use less than normal so the chocolate doesn’t come out too watery. Be careful though! Ganache firms up quick so get in there before it cools off.
Once the truffle balls are hard enough, drop them into the melted chocolate and turn it around with a spoon. Coat it well on all sides! Afterward transfer it to a drying rack on top of a foil-covered baking sheet until the coating hardens. If you want to drizzle on top, take some of your excess melted chocolate and give it a once-over with a spoon. Do this after the coating hardens though, otherwise it will just combine with the established layer.
This is the fun part of this theme. Since you’re going to give it as a gift, then have a lot of fun with how you package it up. Obviously, consider the integrity of the food. You wouldn’t want to wrap it in a way that disrupts the shape or appearance of the truffles. When I got mine they came in a cute little plastic bucket. You could also put a truffle in a small cupcake liner and line the bottom of a cookie tin. Another easy way is to just drop a few in a goodie bag or Christmas-themed box you could get at your local grocery store or Party City.
I should mention that I love Oreos. I could probably eat an entire container in one sitting. When you combine it with cream cheese and cover it in chocolate, it only gets worse! The addiction is real, y’all! Cookies and cream also happens to be one of my favorite all-time flavors. You don’t have to be a professional cook or baker to make this gift because it takes no baking at all! You just need a little time and a lot of love. That’s the great thing about giving homemade food as gifts–people always know you put some effort into it. You could have bought it in a grocery store or bakery. But instead you stuck your hands into a bowl of Oreos and cream cheese to make truffles. You melted chocolate and poured each little truffle ball into that chocolate. It may be the thought that counts, but sometimes it sure is nice to think about how much people did to give you something. So, on to the next treat!
Chocolate Covered Oreo Truffles
- 1 package Oreos (any flavor of your choice) crushed, almost to powder
- 8 oz cream cheese at room temp
- 8 oz Baker's semi-sweet chocolate bar
- 6 oz heavy whipping cream
- 4 oz Baker's semi-sweet white chocolate bar optional, for topping
In a large bowl combine the crushed oreos and cream cheese. Using your hands, mix until the cream cheese is evenly combined with the cookies. Knead to spread the cheese around. Put in the refrigerator for at least 30 mins.
Using a cookie scoop, scoop out some of the mixture. Roll in your hands until a ball forms. Lay flat on a baking sheet. Place in the freezer until the balls solidify--about 1 hour.
In large glass bowl, add the chocolate pieces. Heat the heavy cream in a small sauce pan on high. Bring to a boil. Turn off the heat and remove from the stove. Pour about 4 oz over the chocolate pieces and mix with a fork or spoon until a creamy liquid forms.
Using a small spoon, drop a truffle in the melted chocolate ganache. Turn the ball over using the spoon until fully coated. Set each piece aside onto a drying rack on top of a foil-lined baking sheet (for easy clean up). It will solidify quickly. Let it cool in the refrigerator for at least 10 min.
OPTIONAL: Pour the remaining heated heavy milk on top of white chocolate pieces. Mix with a small spoon until the chocolate is fully melted and has formed a creamy, smooth texture. Use the spoon to drizzle the chocolate on top of the coated truffles. Add food coloring for an extra festive flare! Serve as a gift!