Ingredients:

  • 1 package (14.3 oz / 405 g) Oreo Sandwich Cookies (Original flavour)
  • 1 block (8 oz / 227 g) Full-Fat Cream Cheese, softened
  • 20 oz (560 g) Melting Wafers or High-Quality Baking Chocolate
  • 1 tsp (5 ml) Vegetable Shortening (Optional, for smoothness)
  • Sprinkles, crushed Oreos, or sea salt (for decoration)

Instructions:

  1. Place the entire package of Oreo cookies (including the cream filling) into a food processor. Process until the mixture resembles fine, even crumbs, similar to sand. Ensure no large chunks remain.
  2. Transfer the crushed crumbs to a large mixing bowl. Add the softened cream cheese. Mix thoroughly using a sturdy rubber spatula or clean hands until a smooth, uniform dough is formed. The dough should hold its shape when pressed.
  3. Use a small cookie scoop (or roll by hand) to portion the mixture into uniform 1-inch balls. Place them neatly onto a parchment-lined baking sheet.
  4. Place the baking sheet in the refrigerator and chill for a minimum of 30 minutes, or until the balls are completely firm to the touch. (If the balls are not cold, they will dissolve into the melted chocolate.)
  5. Prepare your melting station. Use a double boiler (or microwave in 30-second intervals) to gently melt the chocolate or melting wafers until completely smooth. If using standard baking chocolate, stir in the vegetable shortening for a glossy, easy-to-dip consistency. Keep the chocolate warm.
  6. Remove the chilled balls from the refrigerator. Using a dipping fork or toothpick, submerge one ball completely in the melted chocolate. Tap the fork gently against the side of the bowl to allow excess chocolate to drip off.
  7. Carefully transfer the dipped truffle back onto the parchment-lined baking sheet. If decorating, apply sprinkles, crushed cookies, or sea salt immediately, before the chocolate sets.
  8. Repeat with the remaining truffles. Place the finished truffles back into the refrigerator and chill for at least 30 minutes, or until the chocolate shell is completely hard and non-tacky.
  9. Serve cold or at cool room temperature. Store leftovers in an airtight container in the refrigerator.