Homemade Oreo Truffles (Snowballs)
- Yield 25
- Prep 25 minutes
- Cook 5 minutes
- Total 30 minutes
Homemade Oreo Truffles (Snowballs) is a dessert recipe on Avoteb. The yield on the card is 25. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 25 servings
- 1 (16 oz.) package Oreo cookies
- 1 (8 oz.) package cream cheese
- 1 (24 oz.) package white almond bark, or good-quality white chocolate chips
- Optional: shortening (to thin out the chocolate)
- Optional: 1 cup semi-sweet chocolate chips for drizzling
Method
In a food processor, mix together the Oreos and cream cheese until they are well-blended. (If you don’t have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.) Remove, and then shape the dough into little balls about 1″ in diameter. Chill the balls in the refrigerator for at least 1 hour. (Or pop them in the freezer for 15 minutes.)
While that cooks, melt the almond bark (or white chocolate chips) in a double boiler or carefully in the microwave. If it is too thick, feel free to stir/melt in a tablespoon or two of shortening to thin it out. Then begin dipping each of the balls by dropping them one-at-a-time into the chocolate, and then carefully removing them with a fork (let the excess chocolate drip through the prongs), and then set them to dry on wax paper or aluminum foil.
Skippable chocolate drizzle: Melt 1 cup of semi-sweet chocolate chips in the microwave or double-boiler. Then spoon mixture into a pastry bag with a small tip, and use it to pipe your favorite lines or pattern on the truffles. OR, spoon the mixture into a small Ziplock bag, seal it, and then cut a tiny hole in one of the bottom corners and use it to pipe your design. OR, simply dip a fork in the chocolate mixture, and swish it back and forth over the truffles for a fine drizzle.
