Easy Peppermint Oreo Truffles
A delightful and easy-to-make treat that combines rich chocolate, creamy filling, and a refreshing hint of peppermint, perfect for any occasion.
Ingredients
For the truffle filling
- 39 cookies 39 Oreo cookies, crushed Delivers a rich and chocolatey base.
- 8 ounces 8 ounces of full-fat cream cheese, at room temperature For a smooth and creamy texture.
- 1 teaspoon 1 teaspoon of peppermint extract Provides an aromatic, refreshing kick.
- 1.5 teaspoons 1 and 1/2 teaspoons of espresso powder Adds depth without overwhelming coffee flavor.
For the chocolate coating
- 8 ounces 8 ounces of semi-sweet chocolate, roughly chopped For a smooth, glossy coating.
- 2 teaspoons 2 teaspoons of coconut oil or canola oil Helps temper the chocolate and gives a silky finish.
For topping
- to taste Crushed candy canes For a festive crunch and color.
Instructions
Preparation
- Line a baking sheet with parchment paper.
- In a blender, pulse 39 Oreo cookies until finely ground.
- Add the cream cheese, peppermint extract, and espresso powder, blending until smooth.
- Roll the mixture into 1-inch balls and place them on the lined baking sheet.
Chilling
- Transfer the baking sheet to the freezer and chill for at least 1 hour.
Coating
- Melt the semi-sweet chocolate and coconut oil in the microwave in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate and let the excess drip off.
- Return the dipped truffles to the parchment-lined sheet and sprinkle with crushed candy canes.
Setting
- Refrigerate the truffles until the chocolate has fully set, about 30 minutes.
Notes
To enhance flavors, consider preparing the filling a day in advance and chilling overnight. Ensure cream cheese is at room temperature for better blending. Don't skip the freezing step for easier dipping.