With Valentine’s Day this weekend I wanted to make something special for my love but needed it to be doable during nap time. Now that our little one has arrived—days are filled with feedings, diapers and lots of rocking. Yes, our lives have changed forever (and we are over the moon) but my passion for cooking and creating has not, so somehow I found the time to make these Oreo and Red Velvet Truffles for Jacobs as a little Valentine’s treat.
Now that Oreo has several different flavors, the Oreo Truffle options are endless. I chose to use the Red Velvet Oreos (a natural fit for Valentine’s Day) and the traditional Oreos. The Peppermint Oreos would be amazing around the holidays, Strawberry Shortcake Oreos for summer and if I can find the Cookie Dough Oreos, I’m making these truffles again immediately!
36 Oreo Cookies (15.5 oz package of whatever flavor you like, just not the Doublestuff)
8 oz. of Cream Cheese, softened
16 oz. Semi-Sweet or White Chocolate
Line baking sheet with wax paper.
Finely crush Oreos in food processor. Reserve 1/8 cup of crushed cookies to garnish tops of truffles. Add cream cheese to crushed cookies in food processor and pulse until combined.
Using a cookie scoop, roll mixture into 1″ balls and place on prepared baking sheet. Place balls in freezer for at least 1 hour.
Melt chocolate over a double-boiler until melted and smooth. Dip each frozen ball in chocolate and then return to wax paper. Dust top of each truffle with cookie crumbs before chocolate hardens. Refrigerate for at least 1 hour to allow chocolate to set.