S'sK Black and White Striped Oreo Truffles

*A Sebastian's Kitchen Original Recipe inspired by the classic Oreo Truffles Recipe found on KraftRecipes.com

Check the original out here: Oreo Truffles Recipe. I've written the instructions out in my own words and added white and dark chocolate as a design. I've also changed the technique for dipping the chocolate. 

S'sK Black and White Striped Oreo Truffles inspired by the classic Oreo Truffles Recipe found on KraftRecipes.com

Ingredients:

1 family size package Oreo cookies 1 lb 3.1 oz (you will have leftover cookies, nom nom nom!)
1 8 oz. package Kraft Philadelphia cream cheese
1 bag Ghirardelli 60% Cacao Dark Chocolate Chips
1 bag Ghirardelli White Chocolate Chips

Step 1: Crush the Oreos

1. Remove 34 Oreo cookies from the package.

2. Place 5-8 cookies (depending on how big your processor is you can add even more in) in your food processor.

3. Chop cookies into a fine crumb.

4. Place crumbs into a medium bowl.

5. Continue crushing cookies until all (34) cookies have been crushed. Set bowl aside.

Step 2:  Cream cheese

1. Soften cream cheese in microwave about 15 seconds until soft but not melted.

Step 3: Putting it together

1. Add cream cheese to Oreo crumbs and stir with a fork until crumbs are absorbed and become a batter.

2. Cover Oreo batter bowl with plastic wrap and set in refrigerator for about an hour or two until batter has hardened.

3. Once hardened, remove batter bowl from the refrigerator and scoop out batter.

4. Line 2 baking sheets with wax paper.

5. Roll batter in your hands to form little balls. Place rolled balls onto wax paper lined baking sheets.

6. When you finish filling one baking sheet with truffle balls, place baking sheet in the refrigerator while you continue filling the second baking sheet.

7. When you finish filling up the second baking sheet with truffles, add that to the refrigerator and remove first baking sheet.

8. Open Ghirardelli dark chocolate bag and pour chips into a microwave safe bowl. Melt chips according to package instructions.

9. Pour chocolate on top of truffle balls or dip truffle balls in chocolate. Continue until all truffles on your first baking sheet are covered in chocolate. Put truffles in the refrigerator to harden while you melt your white chocolate (next step).

10. Melt white chocolate over a double broiler. *(Read my tutorial here). Once chocolate is melted remove second baking sheet with truffles from the refrigerator. Cover second baking sheet truffles in white chocolate. Save some white chocolate to drizzle over your first batch of chocolate covered truffles and make pretty designs.

11. Add white chocolate truffles baking sheet to refrigerator to harden for about 5 minutes.
12. Remove chocolate covered truffles from the refrigerator. Drizzle melted white chocolate on top of truffles to make pretty designs. I use a fork and just wave it around. You could also add white chocolate to a piping bag and use a round tip to pipe it on. Once you are happy with how they turned out, move your baking sheet with your finished truffles back into the refrigerator. Let sit for about 20 minutes or until they harden.

13. Remove white chocolate covered truffles from the refrigerator. Drizzle melted dark chocolate on top of white truffles to make pretty designs. 

 

14. Once you are happy with how they turned out, move your baking sheet with your finished truffles back into the refrigerator. Let sit for about 20 minutes or until they harden.
15. Remove baking sheets from refrigerator and remove Oreo truffles from baking sheets. Store truffles in an air-tight container in the refrigerator until ready to serve. Do not leave truffles out for more than a couple hours, remember they are made of cream cheese, and that goes bad fast!