Ingredients:

  • 36 Standard Oreo Cookies (approx. 14.3 oz / 400g)
  • 8 oz (226g) full-fat brick cream cheese, softened
  • 16 oz (450g) white chocolate melting wafers
  • 1 tsp refined coconut oil
  • 2 tbsp red and green holiday sprinkles
  • 5 peppermint candy canes, crushed

Instructions:

  1. Place 400g of Oreo cookies into a food processor. Pulse until you achieve a fine, sandy texture. Note: Large chunks will cause the balls to fall apart during the dipping stage.
  2. Add 226g of softened cream cheese to the crumbs. Blend until a thick, dark dough forms and no white streaks remain. Pulse until the dough pulls away from the sides.
  3. Scoop 1 tablespoon portions and roll them between your palms into tight spheres. Place them on a lined tray. Stop when you have 40 uniform balls.
  4. Place the tray in the freezer for 15 minutes. Note: This firms the fats so the balls don't melt or lose shape when they hit the hot chocolate.
  5. Melt 450g of white chocolate wafers with 1 tsp coconut oil in 30 second bursts in the microwave. Stir between each burst until the liquid is silky and flows like honey.
  6. Drop one cold ball into the chocolate. Use a fork to lift it out, tapping the fork against the side of the bowl to remove excess. Note: Too much chocolate leads to feet (puddles) at the base.
  7. Immediately sprinkle with holiday sprinkles or crushed candy canes while the chocolate is still wet. Apply the garnish before the shell hardens.
  8. Let the truffles sit at room temperature for 20 minutes or in the fridge for 10 minutes. The shell should shatter slightly when bitten into.