You know I’m all about those quick and easy sweet creations!
So it will come to no surprise that todays recipe is just that: it’s whipped up in no time, utterly delicious and so morish, you’ll find it hard to save some for friends!
I think it’s save to say that this is my favourite chocolate truffle recipe as of now!
A soft, melt-in-your-mouth cookies and cream centre coated in smooth dark chocolate and then sprinkled with even more crushed cookies for good measure.
They’re the perfect treat to bring to a dinner party, movie night or even mother’s day!
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- 150 g Oreos or palm oil free alternative
- 50 g coconut cream, melted
- Pinch of salt
- 100 g dark chocolate
- 2 extra Oreos for decoration
- Add the Oreos, melted coconut cream and salt to a blender or food processor and pulse until you have a smooth and creamy texture. Transfer the mixture into a bowl and pop it in the fridge for 30 minutes.
- Once the mixture is firm enough to work with, roll the mixture between the palm of your hands into small balls and place them onto a plate. Pop them in the freezer for 10 minutes.
- Meanwhile melt the chocolate over a water bath, aka Bain-marie and crush the remaining Oreos into small pieces.
- Take the truffles out of the freezer and let them defrost for a couple of minutes. Carefully remove them from the plate and dip each into the melted chocolate using a spoon or a toothpick and place them back onto the plate. Sprinkle the truffles with the crushed Oreos and let them set in the fridge for another 10 minutes. The truffles will last for up to a week in the fridge or a cool place. Enjoy!