1. Ingredients

I used around two packs or Oreos and half a block of Philadelphia cream cheese(full fat). You can also use spreadable cream cheese but make sure to soak up the excess moisture from tub cream using a paper towel. You can add a splash of vanilla extract to enhance the sweetness, but it’s completely optional. With my truffles, I used Cadbury’s Dark Melting Chocolate as I wanted to balance the level of sweetness with the bitterness coming from dark chocolate.

2. Equipment

The easiest way to make these truffles would be through using a food processor. However, if you don’t have one, you could use either a stick blender, or a large ziplock bag with a rolling pin. If using a stick blender, the trick is to not blend too many cookies at once, maybe 4-5 at a time would work well. You need to make sure that you have fine crumbs with no visible chunks of cookies. 

3. Melting chocolate

Before you melt anything, you need to make sure your chocolate is in small pieces and it needs to be very dry. If your chocolate is in a block form, you can either chop it up or grate it before melting. Also, chocolate hates moisture, this is why your equipment needs to be dry. If there’s water present, it would probably result in a lumpy mess as your chocolate could seize. 

If you want to use drizzle some white chocolate on top, the easiest way would be to put some white chocolate into a ziplock bag and seal it. Then pop it into some boiling water, then wait until the chocolate melts. When melted, cut off the corner a little and then you can drizzle it straight over your truffles. 

Click on this link for my tips on melting chocolate.

4. Customise the truffles

There are so many variations that can be added to this recipe! Why not add a tsp of peppermint extract and top with crushed candy canes? Or add some booze, like a tablespoon of Kahlua or Baileys. I’d love to hear how you’ve changed yours!