- 1 package Oreo cookies
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the chopped chocolate in a medium bowl.
2. Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3. Using a whisk, gently stir to incorporate the cream and chocolate. Stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles.
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature.
5. While the chocolate cools, place the cookies in a food processor or blender and finely crush them. If you don’t have these tools, you can place them in a sealed plastic bag and use a rolling pin to crush them. You want the crumbs to be as fine as possible, but don’t worry if there are some small chunks.
6. Set aside 2/3 cup crumb mixture, and stir the rest of the cookie crumbs into the ganache. Cover the truffle mixture with cling wrap and place in the refrigerator until it is firm enough to spoon, about 2 hours.
7. Using a teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and roll them between your hands until they are round. If necessary, you can coat your hands with cocoa powder to prevent the candy from sticking.
8. Roll the balls in the reserved cookie crumbs until they are evenly coated, then place back on the prepared baking sheet. Repeat until all of the candy is formed into truffles.
9. These truffles should be stored in an airtight container in the refrigerator. Allow them to come to room temperature before serving.