How to Make 4 Ingredient Heart-Shaped Oreo Truffles
The now famous 2 ingredient Oreo truffles are getting a romantic upgrade in time for Valentine’s Day. The coating of white chocolate gives these truffles a wonderful little snack when you bite into them that gives way to creamy chocolatey Oreo filling on the inside. Adding a hint of coconut oil thins out the white chocolate just barely, making it easier to work with. These treats are great for the sweetie in your life and they couldn’t be easier to make! Get the kids involved in this one, as they really love helping to stamp out the hearts and sprinkle them.
Valentine’s Day Truffles
Recipe from OMG Chocolate Desserts.
24 Oreos, crushed fine
5 oz cream cheese, softened
14 oz white chocolate chips
1/2 teaspoon coconut oil
Sprinkles, if using
- In a medium bowl beat together the oreo crumbs and cream cheese until a thick glossy dough forms.
- Roll this dough out on a plastic wrap lined baking tray to between 1/4-1/2″ thick. Place this tray in the freezer for half an hour. Using a small heart shaped cookie cutter cut out as many hearts as you can. Work from the outside of the dough in to minimize space waste. Peel away the scraps. You can reroll these together and press them down and keep cutting out hearts.
- Freeze for another 30 minutes. These must be frozen while you dip them.
- Combine the white chocolate chips and the coconut oil in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval until the chocolate is completely liquid. Work with 3-4 hearts at a time, leaving the rest in the freezer until needed
- Using a small fork dip a frozen heart (that sounds so much more intense than it really is) into the melted chocolate. Make sure to cover it evenly and lift it out of the chocolate. Tap off the excess and use another small fork to help slide the bon bon onto wax paper. Top with sprinkles, if using, while the chocolate is still wet. Repeat with the remaining hearts. Once the chocolate has hardened somewhat you can break off any “tails” that remain from the dipping process.