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Oreo Matcha Truffles

Everyone loves truffles! Especially Oreo truffles! These are crazy easy to make but do require some extra time and patience but the results are worth it. Everyone will be asking you how you made these and raving at how good they are!

Prep Time 20mins

Chill 45mins
Cooking & Decorating Time 45mins
Things you’ll need for around 35-40 truffles:
  • 400g Oreo Cookies / around 3 packets
  • 225g cream cheese (room temperature)
  • 1tsp vanilla extract (optional)
  • 500g-750g White Chocolate
  • 250g Milk or Dark Chocolate
  • Optional - crushed nuts, desiccated coconut or whatever you fancy for decorating!
  • A splash of creativity
  • Small pot for boiling water or use microwave
  • Ziplock bag & Rolling pin to smash cookies or Food Processor
  • 2-4 forks for chocolate coating
  • Silicon mat or baking paper
  • Mixer (hand or standing)
  • Knife and Cutting Board
  • Measuring spoons
  • Spoons or knife to separate oreos
  • A few bowls for the truffle mix and boiling chocolate
Step 1: Separate the oreo filling from the biscuit – keep the filling for later. Smash up the cookies until they resemble bread crumbs – we personally find smashing them with a rolling pin to be a bit more fun.
Step 2: Cut up the Cream Cheese, combine with the oreo filling, crushed oreo biscuit mix and vanilla extract – be sure to keep some biscuit mix aside for decorating
Step 3: Mix until fully combined – no white specks should be left.
Step 4: Leave to chill in a refrigerator for at least 45 minutes or 20-30 in a freezer. Use this time to prep for the chocolate coating and clean up your workspace. (This can be a lengthy process due to the chocolate hardening and needing to heat it up in between so work close to the stove/ microwave.)
Step 5: Start breaking up all the chocolate in three separate bowls – half of the white chocolate with 1Tbsp of Matcha, the rest of the white chocolate in another and the milk chocolate in the last bowl. Prep the water and double boiler setup or you can skip this part by relying on a microwave – boiling it over a pot gives you a bit more control and less likelihood to burn the chocolate
Step 6: Take out your chilled mix and start rolling them into balls around 4cm in diameter – should make around 35-40. Use a silicon mat to lay these out so they don’t stick together. Also, set the water to boil at a low heat so it’s ready by the time you finish.
Step 7: When you’re ¾ way through, pop the bowls on top of the pot to melt your bowls of broken chocolate over the now boiling water or microwave your chocolate in 20-30sec intervals at a low to medium heat.
Step 8: Dip the truffles into the chocolate (make sure it’s not too hot!) and using a fork or two roll it around in the chocolate of your choice and leave to chill on the silicon mat
Step 9: Decorate! Make them half matcha and half white chocolate or sprinkle Matcha or the crushed oreo cookies onto the top – make sure the chocolates still wet when you do this. Our favourite way to decorate is to drizzle varying chocolates and sprinkle a bit of Matcha on top!
Step 10: Indulge and get ready for the plethora of compliments whenever you bring these round to work, friends or parties!
Thea Tips
  • If you can’t wait for the cream cheese to thaw just microwave the cream cheese in small bursts at a low heat
  • Make sure you taste your matcha chocolate – we like to add 2 Tbsp. for a better Matcha flavour!
  • Melt each bowl of chocolates at a time and coat them then go to decorate them after if you’re doing this alone – saves you time from having to heat them all
  • Make sure no water touches the chocolate when you melt it – we recommend Whittakers Chocolate.
  • If you don’t have much time – skip the chocolate coating and roll them in a mix of cocoa powder and matcha or just in a crushed nuts or coconut shavings.