This is one of the No-Bake Oreo dessert recipes requested by my dear BNF fans . These Oreo Truffle Pops take no more than an hour to put together. I had a great time making these super easy yet yummilicious with my daughter.
Instead of Oreo, you could use any other type or flavors of sandwich cookies. It is that versatile!
1 packet (137 g) Oreo cookies – crushed to fine bits
3 oz (90 g) Philly cream cheese – softened at room temperature
6 oz (170 g) semi-sweet chocolate
¼ cup (60 ml) whipping cream
1 tsp vanilla extract
6 straws / bamboo sticks (cut into 3 equal sections)
Makes about 15 truffles
Recipe source: The Girl Who Ate Everything (with slight modifications)
Warm up the whipping cream in a microwave or stove top and pour over the chocolate. Let it rest for a min before stirring.
Add in vanilla extract and stir until smooth. Your melted chocolate is done. Set aside.
In a food processor, grind the Oreo cookies into fine bits.
Add in cream cheese and pulse until combined.
Transfer the Oreo cream cheese mixture into a clean bowl.
Wet your clean hands with some water and scoop 1 tsp of Oreo cream cheese mixture and roll into a 1-inch ball.
Dip one end of the straw into the melted chocolate and stick into the center of the ball.
This will help the straw to stay inside when frozen. Repeat with the rest.
Place them on a tray lined with non-stick baking paper and pop them into the freezer for 45 – 60 mins. This step is crucial to firm up the Oreo balls.
Remove the Oreo truffle pops out from the freezer and dip each one in the chocolate.
Sprinkle with chocolate rice or colorful sprinkles.
Put them in the fridge for 30 mins before serving. Serve cold.
*You could omit using the straws or sticks. Just use a fork and dip them into the chocolate. Place them back onto the tray and refrigerate until firm.