Cookies and Cream Truffles
These rich and creamy Cookies and Cream Truffles combine the flavors of cookies and cream biscuits, cream cheese, and white chocolate into a delightful treat that is quick and easy to make.
Ingredients
For the truffles
- 9 pieces cookies and cream biscuits (Oreos)
- 60 g full-fat cream cheese Make sure cream cheese is softened.
- 150 g white chocolate, broken into pieces Can substitute with dark or milk chocolate.
Instructions
Preparation
- Put the biscuits in a food processor and pulse until finely crushed (or crush in a plastic bag with a rolling pin). Tip crumbs into a medium bowl, reserving 1 tablespoon of crumbs in a small bowl for later.
- Add the cream cheese and mix until fully combined.
- Scoop about 1 tablespoon of the mixture and roll into a ball. Place on a freezer-proof plate. Repeat to make 9 truffles.
- Freeze the truffles for 30 minutes.
Coating
- Set a cooling rack over a sheet of baking paper. Melt the white chocolate until smooth.
- Using two forks, coat each truffle in the melted chocolate, letting excess drip off. Place on the rack and sprinkle with the reserved biscuit crumbs.
- Chill in the refrigerator for 30 minutes, or until set.
- Carefully remove from the rack and serve.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a sealed container separated by wax paper for about 3 months.