Baking season is in full force and there are baked goods coming out of my kitchen on a daily basis. I’m a BIG fan of just about every recipe that involves chocolate and I have zero self control which is why I bake up a storm this month and then gift these baked goods to friends, colleagues, and neighbors. The most recent thing to come out of my kitchen are these chocolate truffles! Back in my pastry school days, we’d make chocolate truffles that took hours but, to be honest, I don’t have the patience for that these days and these truffles are way easier and just as delicious. Also, there are Oreo’s involved, and how can you go wrong there? Enjoy! xx Gaby
Chocolate Holiday Truffles
Yield: Around 24 truffles
One 16-ounce package of Oreos (or Trader Joe’s Peppermint Joe-Joe’s)
One 8-ounce package cream cheese, at room temperature
1 cup white chocolate chips
1 cup dark chocolate chips
1 to 2 cups crush candy canes (or sprinkles)
In a food processor, pulse the cookies for 2 to 3 minutes until everything is finely ground.
Add the cream cheese and continue to pulse until fully combined.
Remove the mixture from the food processor—it will be sticky at this point—and roll it into little 1-inch balls. Place the rolled balls onto a baking sheet.
Melt the white and dark chocolate separately, according to the package directions.
Dip half of the balls in white chocolate and transfer them back to the parchment paper. Repeat this for the remaining balls and the dark chocolate.
Sprinkle the crushed candy cane (I crushed candy canes using my food processor, as you can see in the photo below) on top to garnish and then let the chocolate set and dry. To speed up the drying process, transfer the baking sheet into the refrigerator for 20 minutes. Once set, serve immediately or refrigerate the truffles and serve as needed.