Ingredients:

  • 36 standard Oreo cookies (do not remove the cream)
  • 8 oz full-fat brick cream cheese, softened to room temperature
  • 1/4 tsp fine sea salt
  • 16 oz white chocolate melting wafers or chopped bars
  • 1 tbsp refined coconut oil
  • Red and blue oil-based food coloring (specifically for chocolate)
  • Festive star sprinkles or sanding sugar

Instructions:

  1. Place the Oreo cookies into a food processor. Pulse until they reach a fine, uniform crumb texture with no large chunks remaining.
  2. Add the softened cream cheese and sea salt to the crumbs. Pulse until the mixture forms a cohesive, heavy ball that pulls away from the sides of the processor.
  3. Scoop 1-tablespoon portions and roll them between your palms into smooth spheres. Place them on a baking sheet lined with parchment paper.
  4. Execute the 'Triple Chill' by placing the rolled spheres in the refrigerator for at least 30 minutes to firm up before dipping.
  5. Melt the white chocolate wafers and coconut oil in 30-second intervals in the microwave until smooth. Divide small portions into separate bowls for red and blue coloring if desired.
  6. Using a dipping tool or fork, submerge each chilled ball into the white chocolate. Tap off excess, place back on parchment, and decorate immediately with sprinkles or colored chocolate drizzles.
  7. Chill the decorated truffles for a final 45 minutes to set the shell and stabilize the emulsion.