Ingredients
Equipment
Method
- Line a baking sheet with parchment paper or a silicone mat. Crush the Golden Oreos into fine crumbs using either a food processor or by sealing them in a bag and smashing with a rolling pin.
- In a large mixing bowl, combine the crushed Oreos with the softened cream cheese. Use a silicone spatula to mix until the mixture is smooth and cohesive, resembling a dough that holds together.
- Use your hands or a small scoop to portion out about one-inch sized balls from the mixture. Roll each into a smooth sphere and place them on the prepared baking sheet.
- Place the tray in the refrigerator for at least 30 minutes, or until the truffles are firm and chilled. This helps them keep their shape during coating.
- Meanwhile, melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring well each time until smooth and completely melted. If desired, add a pinch of edible gold luster dust to the chocolate to create that shimmering finish.
- Remove the truffles from the refrigerator. Drop each one into the melted chocolate, using a fork to fully coat it. Gently lift out and tap off excess coating.
- Place the coated truffles back onto the prepared sheet, arranging them neatly. While the coating is still soft, sprinkle or dust with the edible gold shimmer for a festive, metallic finish.
- Allow the chocolate coating to set at room temperature or place in the fridge for faster hardening, about 10-15 minutes. Once the coating is shiny and firm, they’re ready to serve or gift.
Notes
For best results, ensure the cream cheese is fully softened before mixing. Handle the coated truffles gently to prevent cracking. Add extra shimmer by dusting with edible gold powder after the chocolate has hardened.