Peanut butter lovers, this ones for you.
These little truffles are the offspring of these Oreo and Nutella Truffles. It’s amazing what a delicious, rich and indulgent little truffle you can get just by mixing together crushed oreos and cream cheese. Infact, if you didn’t know they were made with oreos, i’m fairly sure you wouldn’t be able to guess.
My nutella truffles used regular chocolate oreos. These use the golden variety. The crumbs are mixed with cream cheese and crunchy peanut butter to make a peanut butter cheese-cakey filling. Imagine peanut butter made extract creamy and extra decadent.
The inside of these little truffles are like biting into little bubbles of peanut butter. They’re smooth, and velvety, with a crunch of peanut and a bite of chocolate chips. The peanut saltiness and the sweetness of the oreo cookies balance beautifully. Both flavours are brought out further by the slightly bitter dark chocolate.
The recipe makes 10, but it’s very easily doubled, tripled or even quadrupled if you’ve got a crowd to feed. They’d be a perfect addition to a party dessert table, and wrapped up in little bags would be quick and simple wedding favours. No one will ever guess just how quick and simple they were to make!
Photographing these was a real race against the heat and humidity for me. The truffles started to melt as soon as they came out the fridge, and the chocolate coating immediately developed little beads of condensation. The chocolate chips quickly melted together in the bowl, and became a solid lump of chocolate. The mess of chips scattered across the table puddled into the cloth, leaving little chocolate kisses behind.
Lovely as these are straight from the fridge, with a satisfying crack as you bite through the chocolate casing, I love them a little bit melted too. There’s something incredibly satisfying about eating something sticky, rich and gooey that melts all over your hands. Licking the chocolate off your fingers is a delicious final treat.
Peanut Butter and Chocolate Oreo Truffles
137g golden oreo cookies
50g cream cheese, softened to room temperture
40g peanut butter (I used chunky, but smooth would be fine too)
30g chocolate chips
100g dark chocolate
Small handful of salted peanuts to decorate (optional)
First you need to crush your oreo cookies into crumbs. You can either do this by hand, bashing them with the end of a rolling pin, or give them a few blasts in a food processor. You want to crush up both the cookies and their cream filling, and you’re aiming for really fine crumbs.
Stir in your cream cheese and peanut butter. At first it will be difficult to make everything combine together, but keep at it. Once you get going though you’ll be able to create a sticky paste. Once you’re able to bring everything together in a ball, you’re done. Add the chocolate chips and stir to work them in.
Divide the mixture into 10 balls, about the size of golf balls. With the chunky peanut butter and the chocolate chips it will hard to get them perfectly round, so just get them as rounded as you can.
Now, line a baking tray or a freezer proof plate with a sheet of greaseproof paper.
Put the balls into the freezer for at least an hour. This is very important. If you don’t freeze the truffles, they will fall apart when you try and coat them in the melted chocolate.
Meanwhile, roughly chop the peanuts and have them to one side ready to decorate your truffles.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water.
Take the balls out of the freezer, one at a time, and dip them into the melted chocolate. Balance them on the flat prongs of a fork and dip them into the chocolate. Swirl them around a bit to coat completely. Bring them out of the chocolate and let the excess drop off the truffles.
Put them onto a fresh sheet of grease proof paper to set. Spinkle some of the peanuts on top to decorate.
Leave to set completely.
Store in the fridge.