Ingredients:

  • 1 (14.3 oz) package Oreo Cookies (approx. 40 cookies)
  • 8 oz block Cream Cheese, full-fat, softened
  • 16 oz Semi-Sweet Melting Chocolate
  • 1 teaspoon Coconut Oil (optional)
  • 2 tablespoons Reserved Oreo Crumb (for garnish)
  • Pinch Sea Salt Flakes (for garnish)

Instructions:

  1. Process the Oreos: Place the entire package of Oreo cookies (filling included) into the bowl of a food processor. Pulse until the cookies are reduced to a very fine, powder-like crumb.
  2. Reserve Crumb: Remove 2 tablespoons of the crumb and set aside for garnish later.
  3. Mix the Base: Add the softened cream cheese to the remaining Oreo crumb. Mix until completely uniform. The mixture should be thick, pliable, and hold together when squeezed.
  4. Chill (First Set): Cover the mixture and refrigerate for a minimum of 1 hour 30 minutes. This is critical for ease of rolling.
  5. Scoop and Roll: Using a small cookie scoop (1 Tbsp), portion the mixture. Roll quickly between your palms into tight, smooth spheres.
  6. Chill (Second Set): Place the rolled balls back into the freezer for 15-20 minutes. This ensures they are ice-cold before dipping.
  7. Melt Chocolate: Melt the 16 oz of chocolate using a double boiler or in short bursts in the microwave, stirring well. If using, stir in the coconut oil for smoothness.
  8. Dip Truffles: Remove the truffles from the freezer. Working quickly, immerse each truffle completely in the melted chocolate using a dipping fork. Tap gently against the bowl rim to remove excess coating.
  9. Set the Coating: Place the coated truffle back on the parchment paper. While the chocolate is still wet, sprinkle with reserved Oreo crumbs or flaky sea salt.
  10. Final Set: Refrigerate for 20-30 minutes until the chocolate coating is completely firm and shiny.