Who else is in the full swing of Christmas baking? This past weekend I probably made 10 pounds of gingerbread dough in addition to a few other Christmas treats. Even though I love it, sometimes it can all get to be too much. Too much melting, mixing, baking, frosting, etc. It’s in these moments that I am so thankful for some really easy, fool-proof Christmas treats. These Oreo Truffles, for instance. They could not be easier to make. 2 ingredients mixed in a food processor and coated in chocolate. And no matter how they look, they taste delicious!
I wanted to do something a little different with my Oreo truffles, so I placed them in a Christmas Ornament candy mold so that each truffle looked like a tiny ornament. So cute, right? It may seem like a lot of work, but I promise, it’s actually really easy!
First, to make the truffles, I processed a box (bag? container? What would you call that thing Oreo’s come in?) of Oreos. Once they were finely ground, I added in a brick of cream cheese and processed until it formed a ball. The I set the mixture aside while I worked on the molds.
I piped melted white chocolate into the details of the mold, flipped the mold over and tapped out the extra chocolate. Then I filled the mold with semi-sweet chocolate and again flipped the mold over and tapped out the extra chocolate.
Once the molds were ready, I rolled small balls of the Oreo truffle mixture and pressed them into the mold. Then I popped the whole thing in the freezer until the chocolate was hardened. Once out of the freezer, I popped the truffles out and repeated the process to fill the molds. I then stuck the other half of the truffle into the fresh mold, making sure that the edge of the hardened chocolate touched the melted chocolate.
Then I froze the truffles again until the chocolate was hard. After that, all that was left was to pop them out. I did a little touching up on some scraggly edges with a warm knife, cutting off the excess chocolate.
See, not so hard? Right? Of course, you will need a candy mold, which you may not have laying around. If you don’t want to buy one, you could always just make them the classic way by dipping them in melted chocolate. I like dipping them in dark and white chocolate for a swirled effect. Just remember to freeze the balls first so that they stay rounded when you dip them.
Either way, they will taste amazing and look very festive. No one can pass up an Oreo truffle!
PIN NOW, MAKE LATER
- 1 package Oreos
- 1 8oz brick of cream cheese
- 16 oz chocolate, melted
- In the work bowl of a food processor, process the Oreo's until they are completely pulverized into a small crumb. Add in the cream cheese and process until it forms a dough-like ball. Set aside.
- To make in molds, pipe chocolate into the mold, then flip mold over and tap out excess chocolate. Form truffle into a small ball and press into the mold. Freeze for approximately 15 minutes until chocolate has hardened.
- Remove truffle from mold and repeat the previous step. Instead of pressing in a new truffle ball, place the other half of the formed truffle into the new mold. Remove excess chocolate around the edges. Place in the freezer until chocolate has hardened.
- Form truffles into small balls. Place on a baking sheet and freeze for approximately 15 minutes until hardened. Meanwhile, pour melted chocolate into tall glass. Take frozen truffle and place on the end of a toothpick, Dip truffle into the chocolate, then place back on the baking sheet. Once all truffles are done, place back in the freezer until chocolate has hardened.