Hazelnut Amaretto Chocolate Truffles
Active Time: 30 minutes
Total Time: 50 minutes
Yield: 48 Mini Cubes
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Ingredients
Oreo Truffle Filling
- 48 Oreo cookies, finely crushed
- ½ cup plus 2 Tbsp cream cheese, softened
Chocolate Coating and Finish
- 12–16 oz melted chocolate, dark, milk, or white
- 2 Oreo cookies, finely crushed for topping
- Sprinkles, optional
Instructions
- Finely crush 48 Oreo cookies until the crumbs are very small and uniform.
- Place the cookie crumbs in a mixing bowl and add the softened cream cheese.
- Mix until the ingredients form a smooth, evenly combined dough.
- Portion the Oreo mixture evenly into the 48 wells of the Mini Cube Tray.
- Press the mixture firmly into each cavity so the truffles hold their cube shape.
- Freeze the filled tray for 15 to 20 minutes, or until the truffles are firm enough to unmold.
- Carefully unmold the truffle cubes.
- Melt the chocolate until smooth and fluid.
- Dip each Oreo truffle cube into the melted chocolate, coating it completely.
- Place each dipped truffle on a bonMat.
- While the chocolate is still wet, sprinkle with reserved crushed Oreos or optional sprinkles.
- Allow the chocolate coating to set before serving.
bon TIPS:
- Crush the cookies very finely for a smoother truffle texture.
- Freeze the filled Mini Cube Tray before unmolding to help each cube hold its shape.
- Dip the truffles while they are cold for easier handling and a cleaner chocolate coating.
- Add crushed Oreos or sprinkles before the chocolate sets so the toppings adhere properly.
- This is a great recipe for children to help decorate after the dipping step.
