My mother sent this recipe to my sisters and me, but it’s no secret that this recipe is really meant for my youngest sister. Now, I love Oreos just as much as the next person, but no one, and I mean no one loves Oreos quite like my little sister. She is one of those girls that can eat anything she wants without gaining any weight. Annoying, right? An entire package of Oreos in a week? Why not!?! Ah, if only I could get away with that nowadays. I blame childbirth.
The recipe my mother sent called these treats Oreo Balls. Oreo Balls, really? I have two teen boys with immature teenaged minds. There is no way I am going to call these Oreo Balls. Obviously, it’s much more sophisticated to call them truffles anyway. 😛
So the directions in the original recipe really irked me. Suggesting the use of a blender or hand held mixer as though they can be used interchangeably? That is just silly. Instructing that the Oreo balls be chilled – and for an entire hour at that!?!? Well, now, you are just asking for your chocolate coating to crack, leaving you to curse at the idiocy of such directions. I warned my sister – do not listen to those directions. They are stupid. Making Oreo truffles shouldn’t cause you to cuss; it should be easy and fun.
I tried these truffles immediately after making them, and they tasted very cream cheesy – just like Oreo cheesecake. Because of this, I was terrified when my husband came home and popped one in his mouth. You see, he hates cheesecake. Surprisingly, he said it was good – didn’t complain about the cream cheese taste a bit. You can imagine my relief! After his reaction, I had to try another truffle – you know, just to make sure it tasted ok. The truffles had mellowed in flavor after just a couple of hours, and now didn’t taste like cream cheese at all – just creamy Oreo-y goodness.
- 1 package Oreo’s, finely crushed (the food processor is your friend)
- 1 8oz package cream cheese, softened
- ½ tsp vanilla extract
- 1 12oz package dark chocolate melting wafers (I use Ghirardelli)
- 1 12oz package white chocolate melting wafers (I use Ghirardelli)
- Line a cookie sheet with parchment paper, set aside.
- In a stand mixer fitted with the paddle attachment, beat softened cream cheese and vanilla extract until light and fluffy, about 3 minutes.
- Add finely crushed Oreo’s to the cream cheese mixture, beat until combined, about 1 minute.
- Roll into balls using a two-teaspoon cookie scoop. This will yield about 36 truffles.
- Melt white and dark chocolates in separate, small bowls.
- Gently coat Oreo balls in desired chocolate mixture. Use a fork to remove truffles, allowing the excess to drip off.
- Place on parchment-lined cookie sheet. Sprinkle with colored sugars, or other toppings, if desired before the chocolate has set.