About this recipe:Oreos are two delicious chocolate biscuits sandwiched together with a white cream filling. Not many people know that Oreos are actually suitable for vegans, but they do contain wheat! This recipe is not the healthiest, but if you're a chocolate and Oreo fan, you'll be obsessed! These delightful little truffles are super moreish, you won't be able to have just one! They would be a lovely gift for birthday or made for special events! You don't even have to use Oreos, use any cookie of your choice! It would be great fun for children to get involved as they can also use their imagination to decorate them.
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Method Prep:45min › Ready in:45min
Place the Oreo® cookies into a sealable plastic bag, cover with a tea towel and crush (or you could always use a food processor).
When the Oreos® are nice and crumb like, pour them into a large mixing bowl and add in the cream cheese.
With a wooden spoon, mix together until fully incorporated. The mixture should turn a gorgeous 'classic grey' Oreo® colour.
With clean hands, roll the mixture between your palms until you have small 'truffle' like balls and place them onto a lined tray. Try to roll equal sized truffle balls.
When they are all rolled and look irresistible, pop the tray into the freezer and leave to set for around 30 minutes.
About 5 minutes before the balls are ready to come out of the freezer, pop the chocolate into a bowl on-top of a saucepan with gently simmering water, creating a bain-marie, and allow the chocolate to fully melt. Remove chocolate from heat once melted.
Get the Oreo® balls out of the freezer and dunk them in the gooey chocolate!
Place the coated truffles back on to the lined tray and when all the truffles are fully coated, pop the tray back into the freezer for 10 to 15 minutes until fully set. (As the truffles are very cold, the chocolate will set almost immediately.)
Melt your white chocolate in the same manner as before and with a spoon, using fast motions zig-zag the chocolate over the truffles creating a decorative effect.
I served my truffles in individual mini cupcake cases which I picked up in Sainsbury's. I think they look super cute and inviting!
For the vegan cream cheese, I used Violife® which I picked up in Tesco. For the chocolate I used Kinnerton® dark.