Recipe Notes Adapted from


1 16-ounce package Oreo cookies

1 8-ounce package cream cheese, softened

2 8-ounce packages of semi-sweet baking chocolate


Put all of the cookies into the bowl of a food processor and pulse on high until they’re pulverized.

Pour the crumbs into a medium-size bowl and add the cream cheese. Combine well with your hands and roll the mixture into quarter-sized balls. Place the balls on a parchment paper-lined cookie sheet, and chill in the fridge for 2 hours.

Melt the chocolate in a metal bowl set over a saucepan of simmering water. (Do not let the water touch the bowl. If you have a double boiler, that’s even better.) Keep stirring the chocolate until it’s smooth and creamy. Note: If the chocolate temperature is too high, it may seize up and be too thick for dipping. If this happens, reduce the heat to let cool down a bit.

Take the balls out of the fridge and, one by one, gently drop them into the bowl. Using a fork, quickly cover a ball with melted chocolate. Scoop up with fork and tap fork against bowl to release excess chocolate. Gently place it on a clean parchment-lined cookie sheet; use a knife to help you gently pull the fork out from under the truffle. You can add a little swirl of chocolate around the top if you have a bit of excess chocolate. Repeat until all are coated.

While truffles are still wet, scoop a few spoonful of melted chocolate into a piping bag. Using a fine tip, freely drizzle the truffles. (The melted chocolate in the bag may be hot, so be very careful and work very quickly. Don’t worry about making a mess.) You can also decorate wet truffles by finely grating a bar of dark chocolate and sprinkling on top.

Find a cool spot for truffles to air dry and harden. When they have hardened, slice each truffle off the paper with a knife. Gently trim any messy edges. Keep truffles refrigerated until ready to serve.