I must have come across the Oreo Mint Truffle in a Christmas meal somewhere, can’t remember. This is a super easy, yummilicious goodie for the winter festivities. In case you are wondering, there is no baking involved. As the name suggests this is loaded with all the good stuff like the Oreo biscuit, cream cheese and chocolate so you just can’t go wrong with this delightful dessert recipe. The mint extract has been deliberately added to give it that Christmassy feel. In case you do not have mint extract handy, you can simply skip it and use a vanilla extract
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The Bake-less Wonder
Ingredients
- 20 Oreo Biscuits (regular vanilla flavoured)
- 100 gms Cream Cheese
- 1 Tsp Mint Extract or Essence
- 7 or 8 Pistachios roughly crushed
- 100 gms White Chocolate
- 100 gms Dark or Milk Chocolate
Instructions
- Line a tray with butter /wax paper or parchment paper and keep it ready.
- Separate the biscuits of the Oreo from the vanilla cream filling and keep the latter in a small bowl.
- With the aid of a spoon mash the vanilla cream to smooth texture. Add the mint extract and the crushed pistachios to it. Mix well.
- In a food processor or using a regular electric mixer, crush and powder the Oreo biscuits. Add the cream cheese to the food processor/mixer and blend well together until the cream cheese is well infused with the powdered oreo.
- Now scoop about 2 Tbsp at a time and shape them into smooth round balls with the help of your palms. Gently press each of the oreo balls into well-like moulds and insert 1 Tsp of the vanilla cream mixture with the mint extract and crushed pistachios. Pinch and close the ends of the biscuit and cream cheese to re-shape them back to their previous round form.
- Next place all the oreo balls on the prepared tray and chill them in the freezer for 15 minutes. If you opt to place them in the refrigerator section, chill them for a good 30 minutes.
- In the meantime melt the respective chocolates separately and keep them ready. Once the oreo balls are chilled, taken them out, dip and coat them with the melted chocolate. You can use a spoon to pour some of the melted chocolate from the top. Place them on a rack with a wax paper below to catch some of the excess chocolate dripping.
- Allow to cool and set.
. I have used milk and white chocolate as the molten coating but you can very well use other combinations and variants. This one surely is a favourite of mine given it’s ease of preparation and universal appeal. Happy Fooding around.
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