Ingredients
Equipment
Method
Make the truffles
- Line a 13x18-inch rimmed baking sheet with parchment paper.
- Pulse the Oreo cookies in a food processor until finely crushed, add the cream cheese, and process until evenly combined.
- Scoop the mixture into 1-tablespoon portions, roll into balls, and arrange them on the prepared baking sheet.
- Freeze the truffles for 15 minutes, until firm but not frozen solid.
Melt the coating
- Microwave the chocolate chips and oil in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each, until smooth, about 1 1/2 to 2 minutes.
Dip and decorate
- Dip each truffle in the melted chocolate, lift it out with a fork, and let excess chocolate drip back into the bowl; return it to the baking sheet and immediately add sprinkles.
- Refrigerate for 20 minutes, until the chocolate is set, and keep refrigerated until serving.
Notes
For a neat coating, work with the truffles while they are firm and add the sprinkles immediately after dipping. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and semisweet chocolate chips.