oreo truffles. it’s one of those recipes that is so easy, it’s embarrassing. like, when people ask me what’s in them, i kind of don’t want to answer because people are expecting some super fancy response, but in reality these are made of two very basic ingredients (plus some chocolate and sprinkles to make ’em look pretty). the problem is that it’s a hard question to avoid, because every time i make these, people go CRAZY for them and ask me for the recipe and keep talking about them for weeks afterward.
and people are totally justified in their response. it’s hard to believe that something made of so few ingredients can be so freaking good. but it is! you bite through the slightly hard chocolate shell to reveal a smooth, creamy, chewy, decadent center full of deep, dark, rich, chocolatey flavor combined with the subtle sweetness and tang of cream cheese. it all combines into an explosion of happiness in your mouth.
oh, and if they weren’t already addicting enough, i like to make them as lollipops because life is just more fun when your dessert is on the end of a stick.
- 18 oreos, finely crushed (a food processor helps)
- 4 ounces cream cheese
- 8 ounces semisweet chocolate
- in a medium bowl, combine the crushed oreos and the cream cheese. i found that this was easiest with my hands.
- roll the mixture into 18 balls and place them on a baking sheet. place the sheet in the freezer for about 10 minutes.
- push a lollipop stick into each ball, then place them back in the freezer for another 10 minutes.
- meanwhile, melt the semisweet chocolate in a double boiler or in the microwave. once the pops have finished chilling in the freezer, dip each one in the melted chocolate, and then stand them up to set - i stood them up by pushing the sticks into a block of styrofoam.
- sprinkle the sprinkles over the melted chocolate, then place the pops in the fridge to set.