Ingredients:

  • 14.3 oz Golden Oreos
  • 8 oz full-fat cream cheese, softened
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 12 oz vibrant green candy melts
  • 2 tsp refined coconut oil
  • 36 red heart sprinkles

Instructions:

  1. Pulse the cookies. Place the 14.3 oz Golden Oreos (including cream filling) into a food processor and pulse until they reach a fine, uniform crumb consistency. Note: Tiny chunks will cause the truffles to fall apart later.
  2. Bind the dough. Add the 8 oz softened cream cheese, 1 tsp vanilla extract, and 1/8 tsp sea salt to the processor. Pulse until the mixture forms a stable, cohesive dough that pulls away from the sides.
  3. Portion the cores. Using a 1 tablespoon cookie scoop, portion the mixture into 36 balls. Note: Using a scoop ensures even cooking and a professional look.
  4. Smooth the surface. Roll each portion between your palms until perfectly smooth and place them on a parchment lined baking sheet.
  5. Chill the centers. Place the tray in the refrigerator for at least 1 hour. Wait until the balls are firm to the touch before proceeding to the next step.
  6. Melt the coating. In a glass bowl, melt the 12 oz green candy melts with 2 tsp coconut oil in 30 second bursts. Stir until the mixture is fluid and silky.
  7. Submerge and coat. Using a dipping fork, submerge each chilled truffle into the green coating. Tap the fork against the bowl to remove every drop of excess chocolate.
  8. Add the heart. Immediately place one red heart sprinkle on each truffle. Do this before the coating sets, which usually happens within 60 seconds.
  9. Final set. Allow the truffles to firm up at room temperature for 20 minutes until the surface is matte and hard.