Prep Time::35 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::42
Yield::42 truffles
Ingredients
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2 (8 ounce) packages semisweet baking chocolate
16 ounces cream-filled chocolate sandwich cookies (such as Oreo), divided
1 (8 ounce) package cream cheese, softened
Directions
Gather all ingredients.
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Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
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While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
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Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
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Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
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Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
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Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!
Dotdash Meredith Food Studios