Oreo truffles aren't just a dessert - they're an experience. The soft center, surrounded by a crunchy cookie shell, melts in your mouth and leaves a pleasant, lingering aftertaste. They're like little chocolate treats that just beg for another.
Why Oreo truffles? In a world where everything is too fast, sometimes the things that are simple are the most exciting. And so it is with desserts. When we crave something sweet, we want the process to be as short as possible and the taste to be impeccably rich.
Oreo truffles are just that – sweet bites, full of creamy goodness, crunch and a delicate texture. The preparation is uncomplicated, but the result looks and smells like it came from a luxury pastry shop.
Oreo truffles
Ingredients
- sweetened condensed milk (150 ml)
- butter (half a tablespoon)
- Oreo cookies (1–2 packages)
Directions
- In a saucepan, heat the butter and condensed milk over low heat. Stir constantly to prevent sticking. Cook the mixture for about 5 to 10 minutes – the goal is a thick, creamy mixture that pulls away from the sides of the pan.
- We also add Oreo cream (that cookie center) during cooking. This adds that classic flavor we all know and love.
- Crush the cookies into crumbs using a blender or simply crush them in a bag.
- Once the mixture is cooked, pour it into the bowl where the Oreo crumbs are waiting. Mix well to combine all the ingredients into a uniform, compact mass.
- Place in the refrigerator for an hour to harden and cool, which will allow for shaping.
- Meanwhile, make very fine crumbs from the remaining Oreo cookies. These will be your "coating" for the final shape of the dessert.
- Once the mixture has cooled, form small balls. Then roll them in fine Oreo crumbs.
- Place the balls on a tray and refrigerate for at least 12 hours. This will allow the flavors to meld, the texture to be perfect, and every bite to be a true explosion of sweetness.
