Making truffles is a great way to learn how to work with chocolate and candy. If you don’t have experience with chocolate work then truffles are a simple way to practice. After all, even if you mess up you’ll still be left with a misshapen ball of chocolate. These Oreo Cheesecake Truffles are something I thought of as I was making a regular Oreo Cheesecake. In fact, the filling is exactly the same as a standard cheesecake.
One thing that I used that helped me with these Oreo Cheesecake Truffles was a sheet of silicone half dome molds. You don’t need this at all to make these, but I found it made it easier to get a more spherical shape. These are the same molds I used for the filling in my Mango Passionfruit Entremets.
These take a bit of time because you have to let the oreo cheesecake freeze overnight. Otherwise it is too soft to mold into a ball. However seeing as I’m making these during the 2020 Coronavirus quarantine, it’s not like I have anything better to do. In fact, maybe I’ll just rename these oreo cheesecake truffles to Covid-19 truffles since I’ll be making and eating them all quarantine.
The main ingredient is of course…OREOS! Yep, hopefully you knew that from the beginning. In fact, the filling is just two ingredients. Oreo cookies and Philadelphia cream cheese. I didn’t add any extra sugar since the cookies already have enough in there. Just put all the cookies in a big bag and beat it with a rolling pin until all that is left are crumbs.
I used a stand mixer with the paddle attachment, but you absolutely do not need one. You can easily do it by hand with a rubber spatula or even a wooden spoon. I just like making my cooking as easy as possible. The filling is a ratio of 2:1. For this recipe that means I used 500 grams of Oreos, and 250 grams of Philadelphia cream cheese. It doesn’t hurt that my store sells both ingredients in those exact weights either.
Oreo Cheesecake Truffles Filling
After everything is beaten together you can put the oreo cheesecake filling into a resealable container. If you are using molds then put the filling directly into the molds, otherwise into the container. Then put the container into the freezer for 1 hour.
After one hour you can take the filling out of the freezer and make balls. If you are using the mold then ignore this paragraph; You’ll will be freezing overnight. Take about 2 teaspoons worth of the filling and put it in the palm of your hand. Then using both palms roll the oreo cheesecake filling into a sphere. Place the balls on a tray and put back in the freezer for at least 4 hours (preferably overnight).
For the chocolate coating I am using high quality white chocolate. This is means for baking/patisserie/confectionery so I wouldn’t just buy a bar of white chocolate from the candy aisle. I actually have to order mine online, but most decent shops will have high quality white chocolate. Melt the white chocolate in a double boiler, but reserve 20% of the chocolate. Take the bowl off the boiling water and set on a table. Use a rubber spatula to stir and mix everything for a couple minutes, then add the unmelted reserved white chocolate. Stir that in until it completely melts. This is known as tempering and we do this so the chocolate cools while retaining its integrity.
As the oreo cheesecake truffles are frozen, the white chocolate should set and harden fairly quickly. This is good because we don’t want it to get all drippy all over the place. Just roll a ball in the chocolate, remove with a fork, shake off some excess, and then put the truffles on a sheet of parchment paper.
Don’t worry if they aren’t perfectly spherical. They are called truffles because they should look like the misshapen hunted delicacy that’s so popular these days in fine dining. As you can see in my pictures I didn’t spent too much time trying to get them perfect. This is Cooking To Entertain, and while I’m locked up from this virus quarantine, I’m just entertaining myself and Alona.
Once the white chocolate coating sets you can start on the dark chocolate drizzle. Just heat up some dark chocolate the same way you did the white (however this could be a regular chocolate bar) and then use a spoon to drizzle it over the truffles. I moved the Oreo cheesecake truffles to a plate, but you could do this right on the parchment paper.
These Oreo cheesecake truffles will hold in the fridge for up to a week. Leave them in a container with a little sachet of baking soda because you don’t want moisture to make the chocolate “sweat” or soften. I’m not a fan of keeping chocolate in the fridge, but the center does taste better cold.
Oreo Cheesecake Truffles
- Stand Mixer (optional)
- 1-inch silicone half dome molds (optional)
- 500 grams Oreo Cookies I used double stuff'd for extra richness, but regular works just fine
- 250 grams Cream Cheese Philadelphia of course
- 200 grams White Chocolate high quality confectionery white chocolate
- 50 grams Dark Chocolate
- Put your Oreo sandwich cookies in a bag and close it. Beat everything with a rolling pin or meat tenderizer so all that is left are crumbs. If it is clumpy because of the filling that is totally okay.
- In a stand mixer (or regular bowl by hand) cream together the oreo crumbs and the Philadelphia cream cheese. Scoop the filling into the silicone half dome molds. If you don't have the molds, put the filling in a resealable container into the freezer for 1 hour. Then remove, use a teaspoon to get about two tsp worth of filling, and roll it into a ball with the palms of your hands.
- Place the mold (or the balls) on a tray and put into the freezer for minimum 4 hours (better overnight).
- If using a mold, after they have been in the freezer pop the oreo cheesecake from the molds and press together the two domes. The heat of your fingers should be enough to seal them together. Then place on a tray and put the balls back in the freezer.
- Make a double boiler. Put about 80% of the white chocolate into the bowl and let it melt. Remove from the heat and stir the chocolate in a figure eight movement for 2 minutes. Then add in the un-melted white chocolate and stir that around until everything is completely melted.
- Take the balls from the freezer. Drop a ball into the white chocolate and roll it around with a fork. Lift off, let the excess chocolate drizzle off for a bit, then place the truffle onto some parchment paper to set. Repeat for all the truffles.
- Melt some dark chocolate in the double boiler. When melted take a spoon and drizzle the chocolate directly over the truffles. You can do this still on the parchment paper after the whites have set. Serve!