Ingredients:

  • 1 (14.3 ounce) package Oreo cookies (405g)
  • 4 ounces cream cheese, softened (113g)
  • 12 ounces semi-sweet chocolate chips (340g)
  • 1 tablespoon vegetable shortening (15ml) (optional)

Instructions:

  1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. In a mixing bowl, beat together the crushed Oreos and softened cream cheese until well combined and smooth.
  3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
  4. Refrigerate the truffle balls for at least 30 minutes to firm up.
  5. Melt the chocolate chips and shortening (if using) in a double boiler or microwave until smooth and glossy.
  6. Dip each chilled truffle ball into the melted chocolate, coating it completely. Use a fork or dipping tools to remove the truffle and tap off any excess chocolate.
  7. Sprinkle with crushed Oreos, sprinkles, or other toppings while the chocolate is still wet (optional).
  8. Place the dipped truffles back on the parchment-lined baking sheet and refrigerate for another 15-20 minutes to allow the chocolate to set completely.