Ingredients:

  • 1 standard packet (14.3 oz / 400 g) Oreo chocolate sandwich biscuits (Do not remove the cream filling)
  • 1 block (8 oz / 225 g) Full-Fat Cream Cheese, softened to room temperature
  • 16 oz (450 g) Melting Chocolate Wafers (Dark, Milk, or White) OR Chocolate Bark
  • 1 tsp (5 ml) Coconut Oil or Vegetable Shortening (Optional, for thinning the melted chocolate)
  • 2 tbsp (30 g) Reserved Crushed Oreos (For dusting/decoration)
  • Pinch of Flaky Sea Salt (Optional, for finishing)

Instructions:

  1. Process the Biscuits: Place all the Oreo biscuits (including the cream filling) into a food processor. Pulse until finely crushed, resembling coarse sand. Set aside 2 tablespoons of the fine crumbs for decoration later.
  2. Combine Ingredients: Transfer the remaining crushed biscuits to a large mixing bowl. Add the softened cream cheese.
  3. Mix Thoroughly: Use a rubber spatula or electric mixer (on low) to thoroughly combine the ingredients until a thick, uniform dough forms. Ensure no dry crumbs or large chunks of cream cheese remain.
  4. Initial Chill: Cover the bowl with cling film and refrigerate for 30 minutes. This is crucial for making the mixture pliable and easy to roll.
  5. Shape the Truffles: Using a 1-inch scoop or measuring spoon, portion the chilled dough. Quickly roll the portions between your palms to form smooth, round balls (about 2.5 cm diameter).
  6. Arrange and Chill: Place the rolled truffles onto parchment-lined baking sheets. Return the sheets to the freezer for a minimum of 30 minutes. A cold truffle is essential for a smooth, crack-free chocolate coating.
  7. Melt the Chocolate: Gently melt the chocolate wafers or bark using a double boiler or 30-second bursts in the microwave, stirring well between each burst. If needed, stir in the coconut oil or shortening to thin the chocolate slightly for a runnier consistency.
  8. Dip the Truffles: Remove the truffles from the freezer in small batches (10-12 at a time). Using a fork or dipping tool, carefully drop a truffle into the melted chocolate. Turn to coat completely.
  9. Tap and Place: Lift the truffle out, tapping the fork gently against the side of the bowl to remove excess chocolate. Slide the coated truffle back onto the parchment paper.
  10. Decorate: Immediately sprinkle with the reserved crushed Oreos, flaky sea salt, or a drizzle of contrasting white chocolate while the coating is still wet.
  11. Final Set: Return the dipped truffles to the refrigerator for at least 30 minutes, or until the chocolate is fully set and hard to the touch.
  12. Serve: Transfer to an airtight container and serve chilled or at cool room temperature.