One (13.29 oz) package of Gluten Free Oreos, set aside 2 for crushing, for topping, if desired
1 (8 oz) package, cream cheese, softened
10 oz. Ghirardelli white vanilla melting wafers (or dark or milk chocolate)
Sprinkles (optional)
Line a baking sheet with waxed paper or parchment paper.
Place Oreos in a food processor and pulse to fine crumbs. Add cream cheese and pulse in bursts until well combined. Scoop mixture out about 1 tbsp at a time and form into 1 inch balls. Place balls on baking sheet and put in freezer for 15 minutes. Meanwhile, remove filling and crush remaining 2 Oreos for topping.
Melt wafers as according to directions on package. Remove truffles from the freezer and dip in melted chocolate and use a spoon to pour some over the top; then lift and allow excess to run off.
Return to baking sheet, immediately dust with crushed Oreos or sprinkles, then allow chocolate to set. Store in an airtight container in refrigerator.
Makes 34 truffles @ 14 carbs each
Recipe adapted from www.cookingclassy.com
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