Ingredients
Equipment
Method
Truffles
- Crush 36 Oreo cookies finely in a food processor, reserving about 1/4 cup of the crumbs for later decoration.
- Combine the majority of the crushed Oreos with 8 ounces of softened cream cheese, mixing until thoroughly blended.
- Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet.
- Chill the truffle balls in the refrigerator for at least 30-60 minutes, or until they are firm.
Coating & Decorating
- Melt the white melting chocolate according to package instructions, adding a teaspoon of coconut oil if a smoother consistency is desired.
- Dip each chilled truffle into the melted white chocolate, gently tapping off any excess, then return to the parchment-lined baking sheet.
- Optionally, immediately sprinkle some of the reserved crushed Oreos onto the wet white chocolate coating for added texture.
- Once the white chocolate has set completely, use black icing gel or melted dark chocolate to meticulously draw Jack Skellington faces on each truffle.
Notes
Ensure cream cheese is softened to room temperature for easier mixing. For best results, chill truffles thoroughly before dipping in chocolate. If white chocolate becomes too thick, add a tiny bit of coconut oil or shortening to thin it out.