Peppermint Oreo Truffles
December is practically synonymous with sugar and baking. And that is just fine with me. These truffles are so perfect for this season – they’re cute, they’re small and easy to transport, they’re chocolate and peppermint! Plus they have only 5 ingredients. You have to make them.
Taste: Super chocolatey, slightly tangy, with that refreshing hint of peppermint.
Texture: The chocolate on the outside is smooth and snappy while the filling is thick, rich, slightly chewy.
Ease: Only 5 ingredients. The truffles require chilling a few times but nothing difficult.
Appearance: What’s not mouthwatering about balls of chocolate? Especially when garnished with crushed candy canes!
Pros: Easy, spectacular, perfect for the holidays. Can be made ahead of time.
Would I make this again? Yes.
Peppermint Oreo Truffles
Note: Crush candy canes by putting them in a resealable plastic bag and pounding with a meat pounder or rolling pin until finely crushed. To quickly bring the cream cheese to room temperature, microwave on a microwave-safe plate in 15 second bursts until just softened.
1 (16.6 ounce) package regular Oreo cookies
6 regular-size candy canes, finely crushed
8 ounces cream cheese, at room temperature
16 ounces semisweet chocolate, finely chopped
1 tablespoon coconut oil or vegetable oil
Place Oreo cookies in the bowl of a food processor and pulse until finely ground (this can also be done manually by placing cookies in a resealable plastic bag and pounding with a meat pounder or rolling pin). Reserve 2 tablespoons of crushed candy canes for garnish, add remaining candy canes to Oreo crumbs. Add cream cheese. Process until mixture is well combined and smooth.
Chill mixture in fridge for 30 minutes to 1 hour, until slightly firm.
Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon or spring-loaded ice cream scoop, scoop equal sized balls of the Oreo cookie mixture, placing on prepared baking sheet. Place sheet with cookie balls in freezer until well chilled, at least 1 hour or up to 1 day.
When cookie balls are chilled, melt chocolate by combining chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth.
Drop each cookie ball into melted chocolate, coating evenly. Remove with fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with reserved crushed candy canes. Repeat with remaining cookie balls.
Store truffles in an airtight container in the fridge.