Valentine's Day Truffles
Indulge in these delightful Valentine's Day Truffles made with creamy white chocolate and crushed Golden Oreos, bound together with cream cheese for a rich, silky center, perfect for gifting or as a romantic dessert.
Ingredients
Essentials
- 1 cup white chocolate chips Choose high-quality chocolate with a high cocoa butter content for a silkier coating and deeper flavor.
- 1 cup Golden Oreos, crushed The lemon-vanilla notes of Golden Oreos give these truffles a bright foundation; crush to a fine crumb for best texture.
- 4 oz cream cheese, softened Full-fat cream cheese gives the centers a rich, tender mouthfeel; soften it to room temperature so it blends without lumps.
- Sprinkles, for decoration Small nonpareils or heart-shaped sprinkles add a festival-ready finish and contrast to the white surface.
Optional Add-ons
- finely grated lemon zest A whisper of lemon zest livens the white chocolate, lifting the richness.
- vanilla bean paste or high-quality vanilla extract Adds depth and a fragrant backbone to the white chocolate mixture.
- white chocolate curls or gold leaf For an elevated, restaurant-style finish.
- crushed freeze-dried strawberries A vivid pink dust that adds color, a tart pop, and an elegant contrast.
- toasted almond or hazelnut crumbs For crunch and an earthy note that pairs beautifully with white chocolate.
- edible glitter or colored cocoa butter For dramatic sheen or brush-stroke decoration on the coated truffles.
Instructions
Preparation
- Chill your workspace and tools. Line a baking sheet with parchment paper and set it in the refrigerator (or freezer) while you work.
- Grind the cookies to a fine crumb by pulsing the Golden Oreos in a food processor. Alternatively, crush them in a resealable bag using a rolling pin.
- Combine the cookie crumbs with the softened cream cheese and vanilla (if using) in a mixing bowl and blend until smooth.
- Melt the white chocolate gently in the microwave or over a double boiler and stir until glossy.
- Fold the melted chocolate into the cookie and cream cheese mixture until well combined.
- Use a small scoop or spoon to portion the mixture and roll it into smooth spheres, placing them on the chilled baking sheet.
- Chill the formed truffles for at least 30 minutes until firm.
Coating
- Reheat the melting chocolate if needed and use a fork to dip each truffle into the chocolate, letting excess drip off.
- Immediately sprinkle with decorative toppings before the coating sets.
Finishing
- Allow the coated truffles to set at room temperature or chill briefly to speed the process.
- Store the truffles in an airtight container in the refrigerator for up to 7 days.
Notes
For best results, avoid overheating the white chocolate and ensure the cream cheese is at room temperature for smooth blending.