They look so fancy nobody will believe they only took you ten minutes to make.
December 16, 2020
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I'm a self-taught baker, recipe developer, and food photographer who works as a digital strategist by day in the concrete jungle of New York City. Aside from a never ending supply of baked goods, my Brooklyn apartment also houses two cats and my personal taste-tester (boyfriend).
Peppermint Oreo Truffles
If you’ve never made Oreo truffles before, you are seriously missing out. You’ve probably seen these all over Pinterest, branded as the easiest DIY truffle recipe on the web. I definitely don’t claim to be the inventor of this recipe, but I think it deserves to be shared.
These little balls of holiday goodness only use four ingredients (that’s right!) and they come together in just ten minutes. I’ve also added peppermint extract and crushed candy canes to garnish, but you can just as easily use peppermint Oreos and skip those additions altogether.
How to make peppermint oreo truffles
Crush the Oreos. If you don’t have a food processor for this recipe, you can use a blender (on the pulse setting) or place the Oreos in a plastic bag and go to town with a rolling pin.
Mix with cream cheese. Once the Oreos are looking like a fine crumb and no large chunks remain, you can add in the cream cheese. Again, a food processor is recommended because it’s faster. But it’s not necessary. I’ve even blended the Oreos and cream cheese together with a fork in a large mixing bowl. At this point you’ll also add in any mix ins and flavoring extracts. You’ll blend the mixture until everything in completely incorporated and there aren’t any streaks of cream cheese left.
Form your truffles. Just like scooping cookie dough, you’ll take a spoon and scoop the mixture into your hand. Rolling it in your hands, you’ll form a ball and place it onto a cookie sheet lined with parchment. Feel free to dust your hands in powdered sugar if the mixture is sticking to you too much.
Coat in chocolate. This is the last (and most involved) step. You’ll melt the chocolate and some oil in a large bowl, and carefully dip the truffles in. Coat every inch of those puppies and lay them back into the baking sheet. Once the chocolate sets (you can move the truffles to the fridge at this point) you’re done!
In a food processor, pulse Oreos to a fine powder. Add cream cheese, peppermint extract, and salt and pulse until everything is fully incorporated. Do not over mix.
Scoop a rounded spoonful of the mixture into your hand and roll into a ball. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
In a microwave-save bowl, melt the chocolate and vegetable oil in the microwave in 20 second increments until melted.
One at a time, place a truffle onto a large fork and carefully dip in the melted chocolate. Coat the truffles completely, shake off any excess chocolate, and transfer back to the parchment lined baking sheet.
Sprinkle with crushed candy canes or peppermint candies and place back in fridge until fully hardened, about 30 minutes.