Prep Time 20 minutes minutes
Cook Time 5 minutes minutes
Chill Time 8 hours hours
Total Time 8 hours hours 25 minutes minutes
In a medium saucepan, over medium-high heat, bring the heavy cream and milk to a light simmer.
Remove from heat and add the chocolate chips to the mixture (do not stir and let them set for 5 minutes until melted), then whisk together until combined.
Whisk in the cocoa powder, Oreo crumbs, and salt until incorporated.
Pour the mixture into a heat-safe bowl and place in the refrigerator to chill for at least 6 hours.
Use a small or medium cookie scoop to scoop out the truffle mixture, and roll them between your palms to form a round ball.
Place the balls on a wax paper-lined baking sheet or a silicone mat, and place them in the refrigerator for 2 hours.
Melt the melting wafers in a deep cup or bowl and use a dipping tool or fork to dip the truffles in the chocolate, then place them on a clean sheet of wax paper on a cookie sheet and allow to cool until set.
- Use standard Oreos for this recipe, avoid double stuffed and flavored Oreos.
- If you don't have a food processor, you can crush the Oreos by placing them in a Ziploc bag and crush them using a rolling pin.
- These truffles are soft which is why they need to be chilled for so long to set up.
- This recipe was also tested with bittersweet chocolate chips with great results.
- Dip the truffles in chocolate or chocolate melting wafers using a dipping tool or a fork.
- You can easily make these peppermint truffles by adding ¼ to ½ teaspoon of peppermint extract.
Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg