AKA Kitchen Mess Bonbons
It was winter in New England. My good friend Vicky was hosting us, a group of hungry college students, in her tiny Boston apartment to celebrate surviving our midterms. Years later, I can’t remember what we ate for dinner, but I do remember dessert. Creamy, rich, melt-in-your-mouth chocolate covered cookies & cream truffles. I always make these around the holidays, so I can’t think of a better way to kick off my blog than with one of my favorite dessert recipes.
The first time I tasted these, I was so impressed that I insisted that Vicky teach me how to make them. I started whipping up a batch for my family during the holiday season and they were a big hit, and soon my parents were requesting them for every Christmas gathering! I believe using your hands is essential for this recipe, which means I always make a huge mess and get chocolate everywhere…thus the nickname Kitchen Mess BonBons.
There are only FIVE ingredients: Oreos, cream cheese, vanilla extra, chocolate chips, and butter.
Crush the Oreos.
Mix Oreos with cream cheese and vanilla extract. Kinda looks like mud and doesn’t look super appetizing at this point, but this is the consistency you want to aim for.
Melt the chocolate. Using a double boiler, it will take 10-15 minutes for it to melt to the consistency of dipping chocolate.
Roll the cookies & cream mixture into balls and dip in chocolate. Prepare to make a mess…
Repeat until you’ve used all the mixture, and you’ve got truffles!
Decadent Cookies & Cream Truffles
- 1 package of Oreo cookies, crushed
- 1 (8-ounce package) cream cheese
- 1 teaspoon vanilla extract
- 10 ounces chocolate chips
- 4 tablespoons of butter, divided
- Sprinkles or other garnish
- Ziploc bag
- Rolling pin
- Large bowl
- Pots/pans to make double boiler
- Slotted spoon
- Parchment paper
- Baking sheet or several plates
- Crush Oreos by putting them in a sealable bag and using a rolling pin. Put into a large bowl.
- Combine crushed Oreos with cream cheese and vanilla extract. (Now this is where it starts to get messy. The absolute best way to combine is with your hands. So get in there.) Mix the cream cheese with the Oreos until it looks like mud and you can’t see white from the Oreos or cream cheese, about 5 minutes.
- Set the mixture aside in the fridge for at least 30 minutes. This step is critical for the mixture to hold when dipping in chocolate.
- Melt chocolate chips and 2 tbsp of butter in a small pan using a double boiler*, 10-15 minutes. The chocolate is ready when the chips are completely melted and the chocolate is thin enough to dip. Adding more butter makes the chocolate thinner. While the chocolate is melting, lay parchment paper on a baking sheet or plates.
- Remove the cookies & cream mixture from the fridge. Form 1 tablespoon of mixture into a ball and dip into the chocolate. Remove from the pan once covered using a slotted spoon and set onto parchment paper.
- Repeat the process until you have used all the mixture. If the chocolate hardens or becomes too thick for dipping, add more butter as needed.
- Add sprinkles or other garnish. Then place your truffles into the freezer for 15 minutes, until chocolate is set. The truffles are best stored in the fridge until serving time.
*If you attempt to melt your chocolate directly on the stove, you have a high likelihood of burning it or achieving a poor consistency. Use a double boiler instead, by heating a pot of water on your stove and placing another pot, pan, or mixing bowl on top of the water pot. The steam from the bottom pot will gradually heat the food in the top without burning it.