If you’re a follower of foodgawker or other food-blog related websites, then you’ve likely seen these delectable Oreo truffle recipes that have been floating around the internet. They are super easy and are made with only 3 ingredients – crushed Oreos, cream cheese, and dipped in melted chocolate. When I saw the addition of peppermint to this recipe, I knew I had to try it. To me, nothing says the holidays or wintertime quite like the combination of chocolate and mint.
If you have a food processor or a blender, you can easily make these delicious desserts. You can choose to melt the chocolate over a stove or in a microwave, as long as you keep an eye on it. These little morsels are truly delicious and would be the perfect treat to serve at a New Year’s party or just a get-together with friends. They are rich, moist, and have the perfect balance of chocolate and peppermint flavors. Best of all, you can make them ahead of time and keep them in the refrigerator or freezer until you’re ready to serve them.
Peppermint Chocolate Truffles
adapted from Candy Cane Peppermint Truffles on Liv Life
makes about 30 truffles
- 1 15.5 package Oreos (I used generic kind and they still tasted just as good!)
- 1 8 oz. package of cream cheese, softened
- 4-5 round peppermint candies, plus more for decorating (crushed)
- 1 tsp peppermint extract, divided in half
- 1 1/2 to 1 3/4 cups semi-sweet chocolate chips (or about 10 oz. dark chocolate)
- In a food processor or blender, add Oreos and 4-5 peppermint candies and pulse until they break down into a fine powder. If your food processor is small like mine (only 3 cups), you may need to do this in batches.
- Pour the crushed Oreos into a medium-sized mixing bowl and add softened cream cheese and 1/2 tsp peppermint extract. Stir until well-incorporated and mixture forms a thick paste.
- Using your hands, roll Oreo mixture into balls (about the size of a heaping tablespoon). Place on a platter or cookie sheet and stick in the freezer for 30-40 minutes.
- Melt chocolate using a double boiler over low heat, or in the microwave in 30-second increments, stirring between each one until chocolate is melted. Stir in remaining 1/2 tsp peppermint extract.
- Using a fork or spoon, gently dip the truffles into the melted chocolate and roll around until completely covered. Remove from from melted chocolate with your fork or spoon and place on a wax-lined cookie sheet. If desired, sprinkle crushed peppermint candies on top to decorate.
- Once all truffles have been dipped in chocolate, place them in the refrigerator until you are ready to serve them.