Peppermint Oreo Truffles

A bite of rich chocolate, with a hint of peppermint that's perfect for the holidays.

One of my holiday traditions is to wrap an assortment of treats in festive packaging and deliver them to family members when we exchange gifts. These truffles are one of the easiest treats to make, because they only require three ingredients (Oreos, cream cheese and melting chocolate) and come together pretty quickly. The hands on time it takes to prepare them is less than an hour, depending on what tools you use, and they taste sooooo good! It's like an amplified Oreo flavor that is richer than what you'd expect from biting into an Oreo, and the hint of peppermint is just enough flavor to compliment, not overpower the whole thing. If peppermint isn't your thing at all, you can add a brick of cream cheese to any type of Oreo you prefer and the result will be just as easy and delicious.

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Peppermint Oreo Truffles

Makes 36 truffles

Ingredients

• 8 ounces cream cheese, softened

• 36 peppermint Oreo cookies

• 24 ounces of white chocolate melting wafers*

*I used a mixture of white, milk and dark chocolate melting wafers.

Instructions

1. Crush your Oreo cookies in a food processor, blender, or by hand. Set aside.

2. In the bowl of a stand mixer (or by hand), mix the cream cheese and Oreos on medium speed until fully combined.

3. Scoop the mixture into a bowl and cover with plastic wrap.

4. Place the covered bowl in the refrigerator and let sit for at least 2 hours, although overnight is best.

5. Take the bowl out of the refrigerator and scoop the dough unto a parchment lined baking sheet.

6. Cover the baking sheet in plastic wrap and place the pan in the refrigerator for an hour.

7. Melt the chocolate wafers in a cup or bowl that's shallow enough for you to easily fish the truffles out of with a fork (or dipping tools).

8. Take the balls of dough out of the fridge and dip them, one by one, into the cup of melted chocolate, and set each one down on the parchment paper.

9. *Optional* Place some melted chocolate into a small ziplock bag and snip off a tiny piece off of a corner. Squeeze the melted chocolate through the small opening unto the truffles in a zigzag pattern, for presentation. Sprinkle as you go with crushed Oreos, if you like.

10. Place the truffles back into the fridge for another 10-15 minutes.

11. Remove the truffles from the fridge and clip off any awkward angles of hardened chocolate with a kitchen knife (or your fingers).

12. Serve chilled.

Notes

• You can crush your Oreos by hand by placing them in a freezer bag, sealing it tightly and hitting them with a rolling pin repeatedly until they are all crushed.

• You can mix both ingredients by hand, it's just easier to use a stand or hand mixer if you have it.

• Really pack the Oreo cream cheese mixture into your scoop, so that you have nicely rounded dollops to dip in the melted chocolate. You can pat down any pointy bits with your fingers.

• I use a 1.5 tbsp cookie scoop (medium), which yields about 36 truffles.

• Ideally, the drops of dough will be somewhat stiff when you dip them in the white chocolate. The longer they sit out, the faster they will begin to soften - which makes it harder for them to retain their shape or to get out of the chocolate.

• If you end up with crazy edges (see picture below), don't worry! You can always clip off the excess with kitchen scissors or your fingers.

Photos