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Cookies and cream truffles

  • 1:55 Prep
  • 0:07 Cook
  • Makes 16


  • 3 x 23g packets mini Oreo cookies
  • 180g block white chocolate, chopped
  • 1/4 cup thickened cream
  • 1 1/2 x 180g blocks white chocolate, chopped, extra


  • Food processor


  • 1
    Place 1 packet of the cookies in the bowl of a small food processor. Process until finely chopped. Cut remaining cookies in half.
  • 2
    Place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in cookie crumbs. Refrigerate for 30 minutes or until firm.
  • 3
    Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 16 balls. Freeze for 30 minutes or until firm.
  • 4
    Place extra white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Place 1 cookie half on each truffle, pressing gently to secure. Refrigerate for 15 minutes or until set. Serve.

Source: taste.com.au


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