Ingredients
Scale
- 1 box (16 oz) Golden Oreo cookies
- 8 oz cream cheese, softened
- 1/4 cup freeze-dried strawberries, finely crushed
- 1/2 teaspoon alcohol-free vanilla extract
- 12 oz white chocolate melting wafers
- 1 tablespoon vegetable shortening
- Pink sanding sugar, for decorating
- Fresh strawberries, sliced (optional garnish)
Instructions
- Step 1: In a food processor, grind the Golden Oreo cookies into fine crumbs.
- Step 2: In a large bowl, combine the Oreo crumbs, softened cream cheese, crushed freeze-dried strawberries, and vanilla bean paste. Mix well until a smooth dough forms.
- Step 3: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes to firm up.
- Step 4: In a microwave-safe bowl, melt the white chocolate wafers and vegetable shortening in 30-second intervals, stirring in between, until smooth.
- Step 5: Dip each truffle into the melted white chocolate, ensuring it's fully coated. Place the dipped truffles back on the parchment-lined baking sheet.
- Step 6: Immediately sprinkle the truffles with pink sanding sugar and top with a small slice of fresh strawberry, if desired. Refrigerate for at least 15 minutes to allow the chocolate to set completely.
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to a week, keeping them chilled for the best texture.
- These truffles are best enjoyed cold, so no reheating is necessary – just grab and enjoy!
- For an elegant touch, arrange the truffles on a tiered dessert stand with fresh strawberry slices alongside.
- Adding a touch of vegetable shortening to the melted white chocolate ensures a smooth, easily dippable coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American