Oreos are addictive! They are like a drug. If you open a packet, there is no way you’ll be able to put it back in the cupboard half way through. It’s all or nothing. I don’t know what it is about them, but they have the perfect balance of filling and rich chocolatey biscuit.
I’m pretty sure Oreos have been in Australia for a long time, but I never remember eating them as a kid. I feel like it was because they were so expensive compared to the ‘local’ biscuit fare. As my family will attest though, I have the worst memory ever and cannot remember much of my childhood, so I could be completely wrong about all of this. Maybe I grew up eating Oreos all the time. Either way, I remember my love affair with Oreos blossoming in my teens. Boy, were they a special treat.
I might be the only person in the world to say this, but I’m not a fan of the twist and lick method of Oreo eating. The cream on it’s own? I don’t like it. The biscuit and cream need to be eaten together to fully appreciate the Oreo in all its glory. In my humble opinion.
I had never had an Oreo truffle before I made these. I seriously can’t believe they didn’t enter my life sooner though. They are incredible and SO simple to make. They may not be a truffle in the traditional sense and I can just imagine some French chocolatier pooh-poohing them or saying ‘sacre bleu’ upon seeing them, but he can take his ganache-y truffles, because I’d pick the Oreo one any day! They’re rich. They have an almost cake-like texture, but not quite. They’re creamy and they’re just really freaking good. And to help all of our waistlines, I’ve made this recipe small batch. You’re welcome!
Small Batch Oreo Truffles
Prep Time: 15 minutes + 45 minutes chilling
Cooking Time: 4 minutes
1 (154g) packet of regular Oreos (14 biscuits)
75g cream cheese, at room temperature
150g good quality dark chocolate
50g white chocolate
- In a food processor, pulse Oreos until they form fine crumbs.
- In a small bowl, combine softened cream cheese and Oreo crumbs with a wooden spoon, stirring until well combined. Use a spoon to scoop out tablespoonfuls of Oreo mixture and roll into a small ball with your hands, making 7-8 in total. Set on a small plate or tray and freeze for 30 minutes.
- Just before removing from freezer, melt dark chocolate in a heatproof bowl over a small saucepan of simmering water or in intervals in the microwave.
- Line a plate or tray with baking paper. Remove Oreo balls from the freezer and drop into melted chocolate one at a time. Ensure Oreo ball is fully coated in chocolate, then use a fork to lift the ball out of the chocolate by resting it on top of the prongs. Do not prick the Oreo ball. Set onto baking paper and repeat with remaining Oreo balls.
- In a heatproof bowl or in the microwave, melt white chocolate. Use a spoon to drizzle white chocolate onto truffles in a zigzag pattern.
- Refrigerate truffles for 15 minutes to allow chocolate to set. Keep refrigerated until ready to serve.
Recipe adapted from Sally’s Baking Addiction.