Hi everyone!! I’m back to the blog! Juliette is 12 weeks old and I have enjoyed every day of her life thus far. She has been such a wonderful, chill baby and we have all adjusted really well. The boys absolutely love their baby sister, and I have so many “pinch me” moments where I can’t believe how lucky I am to have these three beautiful children. Not to say that every day has been easy; our kids are 4, 2, and 2 months and there are certainly hectic and busy moments. But I have been shocked at how well we have transitioned from having two kids to having three kids, especially since going from one to two kids was very challenging for me.
When my mom was in town last week, I really felt the itch to get back into recipe testing and taking photos for the blog. I took advantage of the extra hands with the kids and made not one, but THREE recipes for all of you and it felt so good. I have been brainstorming all kinds of recipe ideas and had so much fun testing them. Photography seemed very difficult at the end of my pregnancy with my big belly getting in the way, and it just felt good to be back at it.
So now this recipe. Oh I could wax poetic about these truffles. With just four ingredients and 15 minutes of hands-on time, these Oreo mint truffles can be yours. They taste so decadent and extravagant, but no one will guess how easy they are. It’s almost dangerous how quickly a package of Oreos can be turned into truffles, but with Valentine’s Day just around the corner, you deserve a sweet treat.
These Oreo mint truffles keep really well in the refrigerator, making them a great option to make-ahead. The white chocolate drizzle on top is optional; you could just as easily top them with crushed Oreos or even crushed candy canes for a holiday treat!
- 1 package Oreo cookies (not double-stuffed)
- 8 oz. package cream cheese, softened
- 2 tsp. mint extract*
- 1½ cups semi-sweet chocolate chips
- Place Oreo cookies in a food processor and process until they are completely reduced to crumbs.
- Transfer cookies to a large bowl. Add cream cheese and mint extract. Using a hand mixer or a spoon and mixing by hand, mix until combined.
- Line a baking sheet with wax paper. Form small balls (about 1 to 1½ inches in diameter) and place on the baking sheet. Refrigerate for 2 or more hours.
- Melt chocolate using a double boiler. Remove from heat.
- Line a baking sheet with wax paper. Place Oreo truffles in the chocolate, carefully turning to coat. Once coated, transfer truffles to the baking sheet. While the chocolate is still wet, you can top the truffles with crushed Oreos or candy canes, if desired. You can also add a white or dark chocolate drizzle.
- Refrigerate truffles for at least 1 hour until chocolate is hardened.
- Truffles can be transferred to an airtight plastic container and will keep for up to two weeks.
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