Every year, we have Christmas Eve dinner at my aunt’s house. One year, she made OREO truffles (OREO cookie balls), and she’s pretty much not allowed to not make them ever again. Have you ever had an OREO cookie ball? They’re addicting, in the most rich, chocolatey way. The best way, in my opinion.
- 1-14.3 oz. package of OREOs (36 OREO cookies)
- 2 Tbsp instant espresso powder
- 1-8oz. package of cream cheese, softened
- 16 oz. dark chocolate (I used 72%)
- 4 Tbsp (1/2 stick) butter
- 1 Tbsp instant espresso powder
- ?48 whole roasted coffee beans, for garnish
In the bowl of a food processor, process the oreo cookies until in fine crumbs. Add the 2 tablespoons of instant espresso powder, processing until dispersed. Add the cream cheese, and process until evenly mixed and it forms a ball.
Shape the oreo filling using a small cookie scoop into about 48 1-inch balls, laying each ball onto a wax paper lined baking sheet. Place in the freezer for about 10 minutes, until firm.
While the filling is chilling, melt the chocolate and butter together in a small saucepan over low heat (or in the microwave at 30-second intervals, stirring in between). Add the 1 tablespoon of instant espresso powder, and stir until smooth.
Dip each of the chilled balls into the melted chocolate to coat evenly. Place back onto the wax paper lined baking sheet. Place a coffee bean on the top of each ball (while the chocolate is still wet).
Chill in the fridge for about 1 hour, until firm. Store in an airtight container in the refrigerator.