Valentine’s Day is this month, and we suggest you take notes. Food is, in fact, the way to one’s heart. Say “no thanks” to materialism and consumerism this holiday and whip up a batch of these for your sweetheart! Or just for you; treat yo-self. Oreo Truffles are quick to make, and no baking is required. All you need is a microwave or double boiler and a fridge.
Oreos tend to come in MANY different flavors now. Though we haven’t tried using any other than the original, it would be very interesting to do so. Try the red velvet ones for Valentine’s Day; the recipe would not change. You can also make these gluten-free with gluten-free Oreos. The truffles can be adjusted for just about any holiday. Mint ones for Christmas with red and green chocolate drizzle/sprinkles, orange and purple for Halloween, pastels for Easter, and for those who would like to add a boozy kick, add some Bailey’s Irish Creme for St. Patty’s Day. Use your imagination!
If you have any melted chocolate leftover, grab some strawberries and dip them too! ‘Tis the holiday for chocolatey yumminess!
1 package of Oreos (36)
1 8oz package of cream cheese at room temperature
1 cup of milk or dark chocolate melting wafers
1 cup white chocolate melting wafers
1 tsp vanilla extract
1 tbs shortening (optional for thinning the chocolate)
Place Oreos in a food processor or a blender to crush the cookies into powder (if you have neither of these, put them in a thick resealable bag and beat the devil out of them). Set aside some crumbs for decoration if you wish. Add the softened cream cheese and 1 tsp of vanilla and combine.
Line a cookie sheet with parchment paper, scoop the Oreo mixture, and form into 1” balls by rolling them in your palms. Place them on the lined cookie sheet. Place the cookie balls in the freezer for 15 minutes (do not skip this step they are much easier to work with when frozen or chilled).
In the meantime, melt the chocolate in the microwave or in a double boiler, add the shortening if using. Retrieve the Oreo balls from the freezer and dip into the melted chocolate. You can use two forks, toothpicks, or whatever you find easiest. If you are using cookie crumbs or sprinkles to decorate the truffles, just make sure to add them before the chocolate hardens.
We like to drizzle white chocolate on top with a spoon, fork or sandwich bag with the corner snipped off for ease of drizzling. Pop them back in the refrigerator to set. They can be kept in the fridge for 2 weeks or frozen in an airtight container for up to 3 months.
Happy Valentine’s Day!
Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.