Oreo Cookie Truffles with Espresso and Cream Cheese
INGREDIENTS
Dough (yields about 20 balls):
- 2½ cups/250 grams Oreo cookie crumb (without the filling), or your favorite cookie
- 1 cup/250 grams cream cheese
- 4 tablespoons/50 grams powdered sugar
- ~¾ cup/200 milliliters espresso / your favorite coffee, no sugar or milk
Filling:
- 20 teaspoons Nutella spread or your favorite spread
Coating:
- Ground nuts
- Cocoa or cacao powder
- Coconut flakes
INSTRUCTIONS
- Using two spoons, create little "piles" of Nutella spread on a plate or a tray and freeze for 2 hours.
- Mix the cream cheese and powdered sugar in a bowl until well combined. Pour in the coffee and mix well until you get a smooth light brown cream. Add the crumbs, mix until you reach a flexible dough-like texture and refrigerate for at least 2 hours.
- When the dough is thoroughly cold, remove it from the fridge. Oil your hands and spread a small amount of it on the palm of your hands. Put the frozen Nutella pieces on top, close gently and roll into a ball.
- Place the chocolate balls on a tray lined up with parchment paper and refrigerate for 30 minutes.
- Remove from the fridge, coat the balls with ground nuts, coconut flakes, cocoa powder, sprinkles or anything else you like and enjoy! Store in the fridge/freezer.
MY NOTES
Frequently Asked Questions
| Is it possible to use gluten free cookies? Sure. |
