Chocolate Truffles (I’ll come up with a better name someday…)
1 bag of Birthday Cake Oreos (~36)
8oz Neufchâtel cheese (or cream cheese)
11oz baker’s chocolate (chocolate chunks, semi-sweet morsels, white, dark, your choice)
1oz vanilla extract
1 tsp cinnamon
1 tsp nutmeg
18 mini muffin paper cups
- Toss 2.5 of the 3 sleeves of oreos (~30) into a blender or Ninja, something to shred them instantly. Put into mixing bowl.
- Blend Neufchâtel cheese, spices with crumbled oreos until smooth(ish). Small chunks allowed, big chunks not.
- In a separate small mixing bowl, blend/shred remaining 0.5 sleeves of Oreos (~6). Set aside. Can be combined with step 1 if you’re a genius and know ratios really well.
- Roll Oreo/Neufchâtel into bite size balls, setting on cookie sheet or aluminum foil. Put in fridge/freezer to set while…
- Toss 11oz chocolate into microwave safe bowl, nuke on high for 20 sec periods, stirring, until melted. Can also use stovetop double layer technique, (pan/water/bowl/chocolate). Add vanilla to both keep smooth.
- A. Pull truffles from fridge/freezer, dip into melted chocolate coating completely. Caution: Chocolate will be hot, but can use whatever instrument you prefer: fingers, toothpicks, chopsticks, deep fry dunker, etc.
B. Roll coated truffles in the 6 spare Oreos you crumbled in step 3. Place back on cookie sheet/foil and freeze 1 hour+. - (Optional) Decorate with fancy chocolate stripes, zigzags, whatever patterns you want before freezing. Also, can buy 1 can of Maraschino cherries and roll 1 into each truffle’s center during step 4.
- When ready for display, remove from freezer, place in mini muffin cups, fill old cookie tins, etc. Keep refrigerated until eaten.
These are the best party desserts in existence, so easy even a bachelor can make them.
I have spoken.