cookies and cream truffles;
Classy black and white truffles made with cookies and cream with a fudgy center.
Oven Temp: -
Servings: 25
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Ingredients
- 1 cup white chocolate chips
- 3 Tbsp heavy cream
- 1 Tbsp powdered sugar
- ⅓ cup chopped oreo cookies
- 12 oz white chocolate or candy coating
Instructions
- Roughly chop the oreos and set aside for later use. Reserve some cookie crumbles for topping, as desired.
- Add the white chocolate chips and heavy cream to a medium bowl, and microwave in 30 second increments. Mix after each heating, until fully melted and combined.
- Stir in the powdered sugar and chopped oreos and fold until evenly distributed.
- Using a Tbsp scoop or measuring spoon, scoop spoonfuls of fudge onto a parchment paper lined baking sheet.
- Allow to cool and harden until firm enough to handle. Can also place in the refrigerator to help speed up the cooling process. Once cooled, roll into balls between your hands.
- Melt the chocolate coating according to package instructions. I typically melt mine in the microwave in 30 second increments, stirring in between. When almost all the chunks are gone, I usually stir to let the residual heat melt the remaining chunks.
- Drop each ball into the melted chocolate and lift out with a fork. Tap the fork on the side of the dish to remove excess chocolate. Scrape the truffle off with a second fork or knife onto a parchment paper lined baking sheet. It's ok if some of the chocolate gathers at the bottom.
- Sprinkle with any toppings as desired, like mini oreos or crushed oreo cookies before the chocolate sets.
- Repeat the dipping process for all remaining fillings.
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