If you read food blogs, you’ve probably seen these before. These Oreo truffles have been a favorite for many for the holidays or any special occasion. Why? Well, why not? Oreos are America’s favorite cookie for a reason.
Whoever thought this up is probably a genius. You can not go wrong with Oreos dipped in chocolate. Of course, I did feel bad that Gary wouldn’t be able to eat it if I made it with cream cheese like the original recipe called for. I could’ve used the Tofutti, but the truffles would still need refrigeration afterwards.
I don’t remember where I heard it from, but someone recommended using sweetened condensed milk instead of cream cheese so it wouldn’t require refrigeration. Another genius! I made a batch of dairy free sweetened condensed milk to make these truffles.
I originally wanted to make a few of these for Gary’s coworkers since he would no longer be working with them. I wanted to keep the rest for the superbowl, but after rolling a few, and attempting to make them into football shapes, I decided to just roll them all into balls and think of something else for the superbowl.
I found working with homemade condensed milk was a bit sticky and the crumbs didn't fully combine. While I was rolling, the Oreo mixture got a little hard and chewy. It was probably because of the homemade milk and I was mixing with a spatula. If I try this next time, I will probably use a mixer to combine the mixture more evenly. With that said, I didn't use up the whole mixture because it was basically crumbs at the bottom of the bowl and it didn't form into balls very well. I did get almost 3 dozen truffles though (half of which Gary probably ate himself). I didn't get quite as much as the original recipe called for because I pressed the mixture into a cookie scoop and formed balls from there.
Dairy Free Oreo Truffles
adapted from: Kraft
1 package (1 lb. 2 oz.) OREO Cookies
14 oz dairy free sweetened condensed soymilk
12 squares (1 1/2 package) BAKER'S Semi-Sweet Chocolate, melted (plus more as needed)
In a food processor, grind up whole cookies into crumbs.
Mix the cookie crumbs and the condensed milk until well blended. Press mixture into a TBSP sized scoop, and form into balls. Place on a wax paper on a cookie sheet and freeze for at least 15 minutes to firm up.
Melt chocolate as directed in 30 second spurts in a microwave.
Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs or other decorations if desired.
Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container. This does not require refrigeration.
Makes about 2 1/2 dozen truffles.