Cookie & Cream Truffles
- 2 x 150g packets Oreo biscuits
- 125g cream cheese, softened
- 300g milk chocolate, broken or chopped
Line a baking tray with wax paper. In a blender or food processor, grind the cookies to a fine meal. Add the cream cheese, and blend until well combined with no traces of white. Use a teaspoon to scoop portions of the mixture. Roll into balls, place on the tray and refrigerate for 30 minutes. In a medium microwave-safe bowl, melt the chocolate stirring every 30 seconds, until nice and smooth. Using a fork or two teaspoons, dip the chilled balls one at a time and coat thoroughly; drain excess chocolate. Place back on the tray. When all are coated, refrigerate to set.
Optional Coatings: When ready to serve, remove the truffles from the fridge and sit for 5 minutes so they begin to sweat. Although heavier coatings like crushed nuts will need to be sprinkled on immediately after dipping in chocolate . Here are the various options that can be used: Desiccated coconut, Crushed nuts, Crushed pistachios , Cocoa powder, White chocolate, Edible glitter, Jelly crystals, Salt flakes.