If I'm totally honest, it pains me slightly to admit just how easy they are as people are always so impressed and you'd swear they required a lot of skill - they don't. My cover has now been oficially blown.
You can make them as complicated as you like though really, getting away with just 3 ingredients if you so wish or creating some different looking ones.
So, for the filling you need:
3 tubes (154g each) of oreo biscuits
1 x 225g pack of normal (not light) Philadelphia cheese. Use 200g, not the whole thing.
Large bar of chocolate to melt
(and whatever finishing ingredients you like...)
Yes, that's right, cheese! But it's what great cheesecaskes are made of so not really that weird when you think about it a bit more!
So, you blitz the 3 packs of oreos (including their foamy biscuit middles) in a food processor until they are fine crumbs - I tried a sandwich bag and a rolling pin to hammer them into bits before I borrowed Bella's food processor - "the sandwich bag technique" did not work! I spent ages on it and still had shards of biscuit in my truffles - awful!
Then you dunp the crumbs in a big bowl and mix together with 200g of the philadelphia (that has been out of the fridge for 10 mins or so). The whole pack of philadelphia made them a bit too wet and tacky I found.
Ball them up into spheres that are about 2cm in diameter and place on a tray lined with greaseproof paper.
Refrigerate until you are ready to coat them in chocolate, sprinkles, chopped,roasted nuts etc.
Now you have a choice...
You can either get your refrigerated truffle and toss it around in melted chocolate with 2 forks before transferring to a wire rack, or... you can put the balls onto a wire rack and pour the chocolate on top (as Ruth from the fabulous "Pink Whisk" blog) shows you here...
Keep these in the fridge before and after serving because:-
a) They taste better
b) They have cheese in them so you could make yourself ill otherwise.
Original recipe adapted from seeing it on the amazing "Bakerella" website.