Description
These truffles have the perfect amount of peppermint and are easy to make!
Ingredients
Units
Scale
- 30 Double Stuf Oreos, left whole (the seasonal red cookies have the same amount of creme as the DS.)
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1/8 tsp salt (pinch)
- 3/4 tsp peppermint extract (don’t use mint, it will affect the taste of the truffles.)
- 12 oz dark chocolate, chopped
- sprinkles (optional, for garnish)
Instructions
- Add the Oreo cookies to a food processor and pulse until finely ground. Just keep them in the food processor bowl for now, while you make the cream cheese mixture. Line a baking sheet with parchment paper.
- Beat the softened cream cheese for a minute on medium high speed. Since this is such a small amount of cream cheese, I just use my hand mixer.
- After a minute, the cream cheese should be nice and smooth. Add the powdered sugar, cocoa powder, salt and peppermint extract. Beat on low speed until all of the sugar and cocoa has been worked in, and it’s powdery anymore. Increase the speed to medium high and beat for 2 minutes.
- After 2 minutes, the cream cheese mixture should be smooth and creamy. Add the Oreo crumbs and mix on low speed until everything is evenly combined and moistened. The mixture should pack well but not stick to your hands.
- Use a small cookie scoop (1 TB) to portion the mixture out into balls. Gently roll them between your palms to smooth them out, and set them onto the parchment lined baking sheet. Try not to apply too much pressure, as these truffles can break apart more easily than a cake pop would.
- Refrigerate the smoothed truffles for 30 minutes.
- Add the chopped dark chocolate to a heatproof bowl and microwave for 40 seconds on full power. Stir well and microwave for 30 more seconds. Stir again and continue to microwave in 10-15 second intervals until the chocolate is completely melted and smooth.
- Coat each truffle in the dark chocolate and set them back on the lined baking sheet to set up. Before the chocolate hardens, sprinkle each truffle with any desired sprinkles or toppings. I love using crushed candy canes!
- You can refrigerate the finished truffles to make them set up faster, or leave them at room temperature for a few hours. Store any leftover truffles in the refrigerator, since there’s cream cheese in the filling.
Nutrition
- Serving Size: 1 truffle
- Calories: 142
- Sugar: 12.3 g
- Sodium: 65.1 mg
- Fat: 7.5 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 1.4 g
- Protein: 1.6 g
- Cholesterol: 4.2 mg