ChezCindy: White Chocolate Oreo Truffles

 

One bite of these White Chocolate Oreo Truffles and all I could manage to say was "wow".  I was speechless and a bit surprised.  I'm not a big fan of white chocolate as it is too sweet for me.  The overall flavor of the truffle achieved from the use of the crushed Oreo cookies, cream cheese, plus a bit of sea salt yielded the perfect bite.  

The recipe is adapted from Jessie Sheehan's Snackable Bakes cookbook.  I have referenced Ms. Sheehan's book in a previous post for the most wonderful peach and vanilla muffins.  Her book is full of so many recipe gems for quick and delicious baking.  Highly recommended.  

The recipe is quite simple and fun to make.  Kids and young bakers will have an easy time creating the truffles.  With minimal finesse, the truffle treats can step in for an impressive make-ahead dessert.  

White Chocolate Oreo Truffles

4 ounces Philadelphia cream cheese, room temperature

1/2 teaspoon sea salt

3/4 teaspoon vanilla extract

18 Oreo cookies

2 cups white chocolate chips

2 tablespoons vegetable oil

Makes about 20 truffles

Place a large sheet of parchment paper onto a large sheet pan.  Set aside.

Add the cream cheese, salt, and vanilla in a large bowl, using a fork, mix together.  Place the cookies into a resealable plastic bag, zip to close.  Cover the bag containing the cookies with a dish towel.  Crush the cookies with a rolling pin until fine crumbs form.  Remove 2 tablespoons of crumbs, setting aside in a small bowl to save for decorating the top of the truffles.  Transfer the remaining cookie crumbs to the bowl with the cream cheese mixture.  Use a rubber spatula to thoroughly combine the crumbs with the cream cheese mixture.  

Use a tablespoon measure to scoop out 1 tablespoon of the cookie mixture.  Use your hands to form into balls.  Place the truffle balls on the prepared sheet pan.  Refrigerate for 20-30 minutes until chilled and firm.

While the truffle balls are chilling, melt the white chocolate and the oil in a heat-proof bowl set over a pan of simmering water (a double boiler), stirring with a rubber spatula to combine.  Carefully remove the bowl of melted chocolate from the pan, setting onto a towel on the counter.  

Drop each chilled truffle ball, one at a time, into the melted chocolate.  Use a fork to coat and to lift the truffle allowing the excess chocolate to drip back into the bowl.  It is helpful to drag the coated truffle along the rim of the bowl to remove some of the excess chocolate.  Place the dipped truffle onto the sheet pan, immediately sprinkling a few crumbs of the reserved cookie crumbs over the truffle.  Repeat with each truffle ball.  Rewarm the white chocolate if it starts to harden while dipping the truffle balls.

Serve the truffles at room temperature.  Keep the remaining truffles in an airtight container in the refrigerator, bringing to room temperature to enjoy.