Description
Oreo Truffles with Raspberry Filling are a decadent treat that combines the rich chocolatey crunch of Oreo cookies with a creamy, tangy raspberry center. These bite-sized delights are coated in a smooth chocolate shell, making them a perfect indulgence for any occasion. The balance of sweet and tart flavors, along with the silky texture, makes these truffles irresistible. Whether you’re making them for a special event, gifting them to loved ones, or simply satisfying a sweet craving, these truffles are guaranteed to impress.
Ingredients
Scale
- 36 Oreo cookies (regular, not double-stuffed)
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or raspberry preserves)
- 2 tablespoons powdered sugar
- 10 ounces semi-sweet or dark chocolate, melted
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
- Freeze-dried raspberries or white chocolate drizzle (for garnish)
Ingredient Highlights
- Oreo Cookies: The main base of these truffles, providing a deep chocolate flavor and crunch.
- Cream Cheese: Adds creaminess and helps bind the truffle mixture.
- Raspberries: A tart and fresh contrast to the rich Oreo and chocolate flavors.
- Semi-Sweet Chocolate: Perfect for coating the truffles, offering a smooth and slightly bitter balance.
- Coconut Oil: Helps thin the chocolate for an easier, glossy coating.
Instructions
Prepare the Truffle Mixture:
- Crush the Oreos: Using a food processor, blend the Oreo cookies into fine crumbs. If using a rolling pin, place cookies in a sealed plastic bag and crush them thoroughly.
- Mix with Cream Cheese: In a large bowl, combine the Oreo crumbs with softened cream cheese and vanilla extract. Mix until smooth and fully incorporated.
- Chill the Mixture: Place the Oreo mixture in the refrigerator for about 15 minutes to firm up slightly, making it easier to handle.
Prepare the Raspberry Filling:
- Mash the Raspberries: In a small bowl, mash the fresh raspberries with powdered sugar until smooth. If using raspberry preserves, mix well to loosen the texture.
- Strain (Optional): If you prefer a smoother filling, strain out the raspberry seeds using a fine mesh sieve.
Assemble the Truffles:
- Scoop and Flatten: Using a small cookie scoop or spoon, scoop out portions of the Oreo mixture and flatten them into discs in the palm of your hand.
- Add the Filling: Place a small amount (½ teaspoon) of the raspberry filling in the center of each disc.
- Seal and Roll: Carefully wrap the Oreo mixture around the filling, sealing it completely, and roll it into a smooth ball. Repeat with the remaining mixture.
- Chill Again: Place the truffle balls on a lined baking sheet and freeze for at least 30 minutes. This helps them hold their shape when coating with chocolate.
Coat the Truffles:
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring between each, until smooth. If using coconut oil, stir it in for a thinner consistency.
- Dip the Truffles: Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off before placing the truffle back onto the baking sheet.
- Garnish: Sprinkle with crushed freeze-dried raspberries or drizzle with melted white chocolate for a decorative touch.
Chill and Serve:
- Set the Chocolate: Place the truffles back in the refrigerator for 15-20 minutes, or until the chocolate is firm.
- Serve: Enjoy these delicious truffles immediately, or store them for later!
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 120-140 kcal
- Fat: 7g
- Carbohydrates: 15g
- Protein: 2g