These fancy no bake monster truffles are very easy to make, they require very few ingredients and can be ready in 5 minutes but it is preferable to let them chill to keep their forms.
I count 3 Oreo cookies, will make 2 monster truffles(if you are using the thin Oreos, you may need 4 cookies to make 2 truffles).
For the truffles garnish, I personally prefer to coarsely crush the extra Oreo cookies without the cream but if you like to use fine crumbs on top of your truffles, simply crush all the Oreo cookies at once and reserve a small amount of the fine Oreo crumbs for garnishing.
Put Oreos in a Ziploc bag and crush them with a rolling pin or simply use a food processor.
Add peanut butter to the crushed Oreos and mix with your hands until combined.
Form walnut size balls. Let them chill in the refrigerator for 10 minutes.
Meanwhile prepare the chocolate ganache by putting chocolate and heavy cream in the top of a double boiler. Mix until it meltsย then add in butter and mix well.
Dip the Oreo balls in the chocolate ganache. Let them chill again for 5 minutes.
Place an eyeball in each Oreo ball.
Sprinkle crushed Oreos on top of Oreo balls.
Refrigerate for at least 15 minutes so that the chocolate is completely set.
-
15 Oreo cookies(or chocolate sandwich cookies of your choice) plus extra for garnish
-
5 tbsp creamy peanut butter
-
10 candy eyeballs
For the chocolate Ganache
-
1/2 cup semi sweet chocolate chips
-
1/4 cup heavy cream
-
1 tbsp butter softened at room temperature
-
First remove the cream of Oreo cookies.
-
Put Oreo cookies in a ziploc bag.
-
Crush Oreo cookies with a rolling pin or simply put them in a food processor and pulse until they are ground up into fine crumbs.
-
Put Oreo crumbs in a bowl.
-
Add in peanut butter, one spoon at a time. It's imperative to use hands to feel the Oreo mixture, it may need more or less peanut butter.
-
Once the mixture is well combined and is bound,, shape into walnut size balls.
-
Chill Oreo balls for about 10 minutes in the fridge.
-
Meanwhile, prepare the ganache by putting the chocolate and heavy cream in the top of a double boiler over simmering water. Mix well until the chocolate melts, then add in the butter to obtain that glossy finish. Mix and set aside.
-
Dip Oreo balls in the chocolate ganache until they are well coated, let cool for about 5 minutes.
-
Place a candy eyeball in each Oreo ball.
-
Sprinkle the top of each ball with crushed Oreo.
-
Refrigerate for at least 15 minutes so that the chocolate is completely firm.
-
Booโฆ.enjoy!
