Now I made 4 types of truffles, but you can deviate from them as much as you want. The 2 basic things to them are cream cheese and cookie crumbs in each batch. I will start with the basic recipe and lead it into what you can make instead, but using the same steps. (Note: I dived the recipes in half because most required the same mixture just with a few different things added)
Here are the ingredients needed for this recipe:
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
Step 2: Crush remaining 36 cookies to fine crumbs; place in medium bowl.
Step 3: Add cream cheese; mix until well blended.
Step 4: Roll cookie mixture into 42 balls, about 1-inch in diameter. (I scooped them out with a tablespoon measure and split that in half)
Step 5: Refrigerate for 10 minutes
Step 6: Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
Step 7: Sprinkle with reserved cookie crumbs.
Step 8: Refrigerate until firm, about 1 hour.
Step 9: Store leftover truffles, covered, in refrigerator.
Optional:
1. Toasted Coconut Truffles
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 32 Golden OREO Cookies, finely crushed (about 3 cups)
- 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
- 2 pkg. (6 squares each) BAKER’S White Chocolate, melted
Step 1: Mix cream cheese, cookie crumbs and 1 cup coconut until well blended.
Step 2: Shape into 42 (1-inch) balls.
Step 3: Refrigerate for 10 minutes
Step 4: Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.
Step 5: Sprinkle with remaining coconut.
Step 6: Refrigerate 1 hour or until firm.
2. Peppermint Truffle Balls
- 6 candy canes, finely chopped (about 1/3 cup), divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
- 2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
Step 1: Reserve 1 Tbsp. chopped candy.
Step 2: Mix remaining candy with cream cheese and cookie crumbs until well blended.
Step 3: Shape into 48 (1-inch) balls.
Step 4: Refrigerate for 10 minutes
Step 5: Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
Step 6: Sprinkle with reserved candy.
Step 7: Refrigerate 1 hour or until firm.
3. Red Velvet Truffles
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 34 Golden Chocolate Creme OREO Cookies, finely crushed (about 3 cups)
- 1/2 tsp. red food coloring (i didn’t have any so i used decorating gel and melted some of the red sugar)
- 2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
- 2 Tbsp. red decorating sugar
Step 1: Mix cream cheese, cookie crumbs and food coloring until well blended.
Step 2: Shape into 48 (1-inch) balls.
Step 3: Refrigerate for 10 minutes
Step 4: Dip in melted chocolate; place on waxed paper-covered baking sheet.
Step 5: Top with decorating sugar
Step 6: Refrigerate 1 hour or until firm.
Notes:
