Hey guys! With Saint Patrick’s day right around the corner and a bunch of you off from school, it’s the perfect time to make these truffles. They’re sooooo super easy, only with three ingredients! Yep, you heard me right. Three. Ingredients. I used a lactose free cream cheese, so my mixture was softer than yours will be, but they both work great! I’m doing a live craft along on Tuesday (St. Patrick’s day) so be sure to join!
- Food processor (this is the one my mom used for yeeeears, but now we use this awesome one that has an even bigger bowl!) If you don’t have one of these, now’s the time, we use it for EVERYTHING! 🙂
- Cookie sheet
- Parchment paper
- Glass bowl – we use this one at home, and love it!
- Scoop – you can see my post for oat balls, but to summarize: this scoop is so good! My grandma got it for me, and it has a tablespoon and teaspoon and cutter that are soft so they’re super easy to use. Makes your life about 30 times easier. True story.
- Popsicle sticks
- 1 packet mint Oreos
- 6 oz cream cheese, softened – When making them into balls, if they’re too dry, add 1 oz of cream cheese at a time. I found that 8 oz was too much cream cheese when using lactose free, but it depends on the brand.
- White candy wafers x2 – if you have the Wilton chips at your house, those work too, but Ghirardelli works the best for these!
- Green candy wafers (or white wafers and dye them green with coloring)
- Sprinkles! (Optional, but guys… sprinkles.:))
Craft-along will start here!
- Put all your Oreos in the blender and blend until they’re fine crumbs. If you don’t have a blender, just crush them in a bag and transfer them into a bowl.
- Add your cream cheese and mix! This step can take a while by hand, but you can also blend it.
- Shape your truffles into little balls on a sheet of parchment paper. This is where I used the scooper. By no means do they have to look perfect, we’ll fix them. Stick these in the freezer for about 30 minutes.
- Take out your truffles and reshape them quickly, rolling them between your hands. Make sure you don’t touch them TOO much or they’ll make a mess. Put them back in the freezer for another 30 minutes.
- Recommended to start the craft-along here! I will be skipping the freezing steps when live.
- While your truffles freeze, get your decorating supplies ready. Melt your wafers in the microwave for 30 seconds at a time, stirring with a fork between each interval. If you’re using Wilton and the texture becomes weird, add a tiny bit of shortening at a time and stir until it’s the consistency you want. Make sure your wafers aren’t too thick or your truffles will look lumpy.
- Take your truffles out! One at a time, dip them into the wafer using the popsicle stick and using a fork, gently pry them off and back on the parchment paper. The chocolate will freeze quickly, so make sure to add your sprinkles/decorations right away or use a tiny bit more wafer on the top to stick on your decorations. Also, you can dip your wafer in one color and use another color to drizzle over. Just have fun with it.
And there you have it! Enjoy!