These truffles are a real crowd pleaser. I first tried them a couple of Christmasses ago and have been hooked ever since. Everyone who I have made them for have also fallen in love with them. My brother once made them for his Office bake off and won – even though there is no baking involved! That’s how good they are!
I also used these truffles as a topping on ‘Sally’s cake’ earlier this year. That was the first time I’d made them with a white chocolate coating and whilst I think they look prettier with a dark chocolate coating, the white chocolate tastes amazing on these truffles!
So what are you waiting for?
200g Oreo biscuits (I used Lidl’s Neo biscuits)
100g cream cheese – (use vegan cream cheese to make these vegan)
200g plain chocolate (or 100g of plain and 100g white chocolate)
25g extra chocolate for decoration.
Using a rolling pin or food processor, blitz the biscuits until they look like breadcrumbs.
Then mix in the cream cheese until the mixture comes together in a ball.
Prepare a baking sheet with grease proof paper or tin foil. Using your hands take a small amount of the biscuit mixture and roll into a ball about the size of a marble. Continue with this until all the mixture has been used.
Put the truffles in the fridge to firm up for at least 2 hours (use a freezer if you want to speed up the process).
When the truffles are ready melt the chocolate either in a microwave or in a bowl over hot water. Then using a teaspoon, drop the truffles gently into the chocolate, roll them around to ensure they are fully coated and transfer back to the baking sheet.
Then melt the remaining chocolate, put into a piping bag with a very thin nozzle or cut a very small hole and drizzle the chocolate over the top.
Leave to set and store in the fridge.