Ingredients
Units
Scale
- 40 Oreos
- 8oz Cream Cheese, at room temperature
- 170 grams (1 Cup) Good Quality Dark or Semi- Sweet Chocolate
- 170 grams (1 Cup) Good Quality White Chocolate
- 1 Tablespoon Coconut Oil, divided
Instructions
- Line a half sheet pan with parchment paper, wax paper, or a silicone liner.
- Place the Oreo's in a food processor and crush them to a fine crumb. Set aside 1/4 cup of the crumbs.
- Add the cream cheese to the Oreos and pulse until fully combined.
- Using two spoons or a one tablespoon cookie scoop, to scoop the balls. Place the Oreo truffles on the prepared pan making sure they are not touching.
- Place the pan in the freezer for 20 minutes to harden.
- Melt the chocolate adding 1/2 tablespoon to each bowl of chocolate. You can melt the chocolate in a microwave safe bowl in 15 second increments, stirring between, stop microwaving before the chocolate is fully melted. Keep stirring and the residual heat will help the remanning chocolate. Alternatively you can create a make shift double broiler/ Bain Marie to melt the chocolate and oil. Place a small pot with a little bit of water over low heat and add a heatproof bowl that can sit on top of the pot without touching the water. Add the chocolate and coconut oil to the bowl and let the steam of the hot water melt the chocolate slowly. Whatever you do, just don't rush melting the chocolate as chocolate burns easily.
- Using a fork or melting stick dip the hardened Oreo balls into the melted chocolate. Make sure to tap off excess chocolate then place back on wax paper. I did about five at a time, then I would sprinkle the leftover Oreo crumbs on top then move on to more dipping. Drizzle any remaining chocolate on top for designs, I like to drizzle white on top of dark chocolate! Let set. Then store in the refrigerator in an airtight container for up to 5 days.
Equipment
Callebaut White Chocolate Callets
Buy Now →- Prep Time: 20 Minutes
- Chill Time: 20 Minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American