• Cooking Time:
  • Servings:
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  • 8 ounces cream cheese, softened
  • 16 ounces oreos, broken into quarters
  • enough best quality white chocolate
  • chopped to measure about 2 cups


  • In a large mixing bowl, beat cream cheese for a couple minutes to smooth out.
  • Add in just over 1/2 of the broken oreos and mix until thoroughly combined.
  • Add in the rest of the oreos and mix just until combined - some bigger pieces are ok.
  • Cover bowl and chill for at least 2-3 hours.
  • Scoop out dough with a heaping teaspoon and roll into 50-60 balls.
  • Cover and place back in the refrigerator to firm up.
  • Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth.
  • Remove and stir to melt the rest of the chocolate.
  • Dip each truffle ball and set aside on a silpat or parchment paper.
  • If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave.
  • Store in the refrigerator after all are dipped.

Categories: Candy  Truffle 
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