Today thought we’d post our Oreo Truffle recipe – Toni’s specialty! At Ginger Elephant Designs we are not predominately food bloggers, but because this recipe is so easy to make and such a delicious (non healthy) snack, we decided we HAD to share it.
- 300 grams of Oreos
- 140 grams of Cream Cheese
- 1/2 tsp of Vanilla Extract (or to taste)
- 200 grams of White Chocolate for Coating
Makes approximately 24 truffles.
Crush the Oreos to make a fine crumb (similar to store bought breadcrumbs). We used a normal blender for this. Alternatively, if you don’t have a blender just put your Oreos in a zip lock bag and bash the life out of them!
Tip – grab a tablespoon (or two) of your Oreo crumb for decoration!
In a large bowl, mix your cream cheese and vanilla extract. Then slowly fold your Oreo crumb into the mixture, making sure it is completely combined.
Get a table spoon of yummy mixture, roll it into a ball and place on a tray lined with baking paper, and repeat untill you have 24 evenly sized truffles! You can adjust the amount you make if you want them to be bigger or smaller
Place your truffles in the fridge to chill out… 🙂 We usually leave them in the fridge for an hour, or half an our in the freezer.
Melt the chocolate in a glass bowl over boiled water, then dip your truffles to coat them, (they have to be cold so they don’t melt). Your truffles don’t need to be completely coated so you can get creative with your decoration- we tried a lattice effect with ours, but it got very messy very quickly!
Store in an airtight container in a cool area, the fridge is probably the best place!
Tah-da! Your finished!
Enjoy and live happy
P.S Sharing is optional…