3-ingredient Oreo truffles, no oven

Ingredients (makes about 20 truffles)

300 grams Oreo cookies, including the cream filling

250 grams cream cheese, at room temperature

200 grams quality milk or dark chocolate, for coating

Instructions

1. Place the Oreo cookies in a food processor and grind to fine crumbs. No need to separate the cream from the cookies.
2. Add the cream cheese and mix until you have a smooth, dark mixture that holds together and can be shaped into balls.
3. Transfer the mixture to the refrigerator for 20 to 30 minutes, so it firms up and becomes easier to work with.
4. Using a teaspoon or small ice-cream scoop, form evenly sized balls and arrange them on a tray lined with parchment paper.
5. Transfer the balls to the freezer for 15 to 20 minutes, until they set. No need to freeze them solid.
6. Break the chocolate into pieces and melt it in the microwave in 20-second pulses, stirring between each round, or in a bowl set over a pot of hot water.
7. Dip each ball in the melted chocolate using a fork, let the excess drip off, and return it to the parchment paper.
8. Refrigerate for another 30 minutes or so, until the coating hardens completely.

The tip that makes the difference: for a smooth, even coating, the Oreo balls need to be cold and firm before dipping. If the chocolate is too thick, you can add a little coconut oil, though that would make it a four-ingredient recipe.

Want a more festive look? Sprinkle a few Oreo crumbs on the coating before it sets, or drizzle melted white chocolate over the top.

Storage: keep in an airtight container in the refrigerator for up to four days. Because of the cream cheese, do not leave the truffles out of the fridge for long.

B'teavon!