Oreo truffles without cream cheese
Easy chocolate truffles with crunchy oreo biscuits and cream instead of cream cheese.
Servings: 20 truffles
Ingredients
- 100 grams double cream
- 150 grams chocolate milk or dark
- 50 grams crushed Oreo biscuits save a tablespoon for toppings
- 100 grams white chocolate for coating
Instructions
- Chop the milk or dark chocolate into small pieces.
- Heat the double cream in a saucepan on the hob (or in a suitable container in the microwave).
- Pour the double cream over the dark or milk chopped chocolate.
- Make sure the cream covers the chocolate and leave to cool down.
- Stir the chocolate to make sure it's completely melted.
- Add the oreo biscuits (crushed) and stir in to form a thicker mixture.
- Leave to set the mixture in the fridge for few hours.
- After chocolate oreo ganache mixture has nearly set, take it out of the fridge.
- Using a small spoon, take a spoon full of the oreo ganache at the time and roll them into truffles .
- You can either roll the truffles in spare crushed Oreo biscuits, cocoa powder or melt white chocolate and roll them in the melted chocolate (and decorate them with the crushed oreos).
- Set in the fridge for about 20 minutes and consume within 2 weeks.
