‘Tis the season for festive, rich desserts! And how wonderful truffles are to make, decorate and box up as gifts. I made make these almost every Christmas and they’re always a huge hit.
Chocolate-dipped cookies and cream bites with a subtle hint of mint and covered in festive sprinkles… how could anyone turn away from them?
Although they are very chocolaty, it’s all about size. By using 1-1/2 teaspoons to 1 tablespoon of truffle mixture for each ball, you get a perfect amount of chocolate per serving. Not too much, not too little. Just right.
Check out my makeshift double boiler! Fill a pot 1/4 of the way up with water and heat over a low flame. Place a big bowl on top of the top, fill with chocolate chips and stir until smooth. It’s my go-to easy method to melt chocolate for easy dipping.
You’ll have so much fun decorating these truffles. For a “snow” look, I used shredded coconut for the effect.
You can use holiday M&M’s, melted white chocolate or Oreo crumbles on top. Click here for some decorating inspiration.
Photo disclaimer: I made a double batch of these truffles, so you’ll have half the amount of truffles you see in these pictures.
- 1 box (14.3 ounces) of Oreos
- 8 ounces cream cheese
- 1/4 teaspoon peppermint extract
- 2 cups semi-sweet chocolate chips
- Decorative toppings (such as shredded coconut or Christmas sprinkles)
- Place all of the Oreos in a food processor and finely grind (note: if you don’t have a food processor, place Oreos in a zip-lock bag and crush with the bottom of a glass).
- Mix Oreo crumb mixture, peppermint extract and cream cheese together (note: it will be very thick!).
- Mold mixture into a 1 tablespoon round balls and place on a large dinner plate.
- Freeze truffles for 30 minutes.
- Meanwhile, line a baking sheet with wax paper.
- Make your own double boiler by heating 1-1/2 cups of water on low heat and placing a bowl securely on top.
- Put chocolate chips in the top bowl and stir until melted.
- Take the truffles out of the freezer, dip each one in chocolate and place on wax-lined baking sheet.
- Dip about 5 truffles at a time and decorate along the way, before the chocolate hardens up. For mine, I used shredded coconut (to look like snow!) and Christmas nonpareils.
- Refrigerate for 30 minutes then package up. Store in the fridge.