Ingredients
Equipment
Method
- Open the package of Oreo cookies. Place the entire cookies, cream filling and all, into a food processor. Pulse until the cookies are finely crushed into a coarse crumb. You want to ensure there are no large chunks left.1 package (about 14.3 ounces) Oreo cookies (regular, not double-stuffed)
- Add the softened cream cheese to the food processor with the Oreo crumbs. Process until the mixture is well combined and forms a thick, dough-like consistency that clumps together. Scrape down the sides of the processor as needed.1 package (8 ounces) cream cheese, softened
- Take about 1 tablespoon of the mixture at a time. Roll it between your palms to form oval shapes, resembling mini footballs. Place the formed "footballs" onto a baking sheet lined with parchment paper. You should get approximately 24-30 truffles depending on size.
- Place the baking sheet with the formed truffles into the refrigerator. Let them chill for at least 30 minutes. This step is crucial as it helps the truffles firm up, making them easier to dip in chocolate.
- While the truffles are chilling, prepare your chocolate coating. Place the semi-sweet chocolate chips in a microwave-safe bowl. Add the vegetable shortening if using (this helps create a smoother, glossier finish). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat.1 cup semi-sweet chocolate chips, 1/2 teaspoon vegetable shortening
- Once the truffles are firm, and the chocolate is melted, it’s time to dip. Using a fork, carefully dip each chilled truffle into the melted semi-sweet chocolate, ensuring it is fully coated. Lift the truffle out, letting any excess chocolate drip back into the bowl. Place the coated truffle back onto the parchment-lined baking sheet. Repeat with all the truffles.
- Once all truffles are dipped and set slightly, melt your white candy melts or white chocolate in a separate microwave-safe bowl using the same method as the dark chocolate.N/A N/A White candy melts or white chocolate
- Transfer the melted white chocolate into a piping bag fitted with a fine tip, or a small ziplock bag with a tiny corner snipped off. Carefully pipe "laces" onto the top of each chocolate-covered truffle, mimicking the look of a football.
- Let the decorated truffles sit at room temperature until the white chocolate is completely set. You can also place them back in the refrigerator for a few minutes to speed up this process.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months. Thaw in refrigerator. No reheating necessary.
