3 Ingredient Oreo Truffles

When you think of truffles, you think complex, making a ganache and tempering chocolate. They can take a lot of time and patience to get right. Time that you may not actually have, but you want that gooey, fudgy truffle texture. Does that sound like you? 

If so, this recipe is for you. 

These quick and easy truffles are rich and chocolatey, and not to mention, they are only 3 ingredients. The base of them is Oreos, but even if you don't like Oreos, I guarantee you will become a fan of these. 

The most important part in making these is making sure the biscuits are crushed enough to be a smooth consistency. That is the key to a deliciously fudgy texture, it's all in the crumb. 

The best way to get the smoothest crumb, is to use a food processor, blitz them into a fine crumb then simply combine with cream cheese to achieve your truffle. Now, you could leave it there as a bare truffle, or you can level up with some white chocolate. Which I would whole heartedly recommend. As for sizing, remember smaller is better for dipping into the white chocolate, as if they are quite large, it makes it difficult to manoeuvre. Trust me on that one... and it just means you can eat more of them.

They keep well in their container for up to a week, but I would be surprised if they made it past the first day. I know mine never do... 

3 Ingredient Oreo Truffles

Makes: 12-16 balls, size depending

Ingredients: 

20 Oreos
115g cream cheese (either light or full fat, it doesn't affect the consistency or taste)
250g any chocolate

Directions: 

1. Blitz the oreos in a food processor until they resemble a fine crumb. If you don't have a food processor, then place the oreos into a ziplock bag and then smash them with a rolling pin until they are crushed as fine as you can get them, try to avoid having any big chunks. 
2. Reserve a small portion of oreo crumbs to the side for decorating (completely optional). Mix together the crumbs and cream cheese in a large bowl, until they are well combined. Mixture should be smooth, with no cream cheese visible. 
3. Aim to roll the mix into 16 balls, I used a scales to weigh them out evenly and find this is the best way to ensure equal sizings. Smaller is better for these truffles, as if they are bigger than an inch it makes them harder to dip into the chocolate. Place them on a flat surface, like a plate or baking tray, and then flash freeze them for at least 15 minutes. Longer is better, so they hold their shape when coating in chocolate.
4. Melt your chocolate in the microwave in 20 second blasts until smooth, then decant melted chocolate into a deep dish, for dipping the truffles into. A small bowl works well for this. 
5. Line a tray with greaseproof paper in preparation for your truffles. Remove your truffles from the freezer and dip them one by one using two forks, tapping off any excess chocolate before setting onto the prepared sheet. If you are sprinkling cookie crumbs on top, do immediately after dipping as the chocolate will set quickly. 
6. Pop them in the fridge to chill fully and then enjoy!