Ingredients
The following ingredients have 16 Servings
- 24 Oreo cookies
- 4-5 tablespoons Irish cream liqueur
- 400 grams dark or white chocolate (for dipping (I used 200 grams of each - see note 1))
Instruction
- Using a food processor, blitz the Oreos into fine crumbs. Add Irish cream and pulse again until the mixture comes together into a thick, dough-like ball. (See photos above for a visual.)
- Scoop and roll the mixture into small, round truffles and place on a lined baking sheet. (See note 2.) Refrigerate for about 1 hour or freeze for 10 minutes.
- When the truffles are chilled and firm, melt the chocolate in the microwave or over very low heat on the stove. One at a time, dip chilled truffles into the melted chocolate using a fork or dipping tool. Allow some excess chocolate to drip off, then place back on the lined baking sheet. Decorate with a contrasting chocolate, sprinkles, or additional Oreo crumbs as desired.
- Allow chocolate to set at room temperature for 30-45 minutes, then store in the fridge, and enjoy!
