Would you look at these truffles? Who doesn't love truffles already, then Becky Higgins had to go and post the recipe for these decadent Oreo Truffles. Of course when I saw the recipe, I had to make them, just to see what all the fuss was about.
The first thing this recipe has going for it is the Oreos, the second thing is that it has only four ingredients. Yep, you read that right, four ingredients: Oreos, cream cheese, white chocolate chips (fake chocolate), and semi-sweet chocolate chips.
First you want to crush up all the Oreos, about 12 ounces, or 30 cookies. I wanted to have two different units of measure, just in case Nabisco decides to put the screws to us and make the packages of Oreos smaller. Everyone seems to be doing that these days. Man, they better not make the cookies smaller.
Never mind, they already did. Have you seen those cute mini Oreos? Well, don't use those for this recipe unless you plan on measuring out 12 ounces, okay?
You can crush them in a food processor, a blender, or just stick 'em in a baggie and back over them a few times with your car. Or a rolling pin. Whatever works for you.
When they're crushed to the proper consistency, that of crumbs, they will look like this. Really clean dirt. Potting soil, whatever.
You're going to have to use your imagination because I didn't get a picture of this next step because I didn't want to get cream cheese all over my camera. You want to get right in there with your hands and start combining the Oreo crumbs with the softened cream cheese. Keep at it until you can't see any white anymore.
Then roll the mixture into one-inch balls. I got about 25 of them out of this recipe.
I put these truffles down on wax paper. You can put them closer together than I did. In fact, it will make it easier to drizzle the chocolate over them if they're closer together.
Next, melt the chocolate chips in a microwave safe bowl at 50% power in your microwave, stirring every 30 seconds or so. When it looks like this, scrape the bowl down and put the chocolate in a little snack baggie.
Then cut a tinsy little corner off one side of the baggie. You only want to make a small hole here, don't go crazy.
Then just start drizzling chocolate willy nilly until you run out of chocolate. Try not to cry when the chocolate stops.
You have to keep these truffles chilled because of the cream cheese. Don't worry though, they won't stick around long, taking up valuable space in your refrigerator.
Unless you're a freak.
Here's that recipe card, just in case you wanted to make them. Bon Appetit!