Chocolate and coffee has to be one of my favourite flavour combinations, which is probably why I love tiramisu so much. I wanted to create an easy, no bake recipe featuring these flavours, partially out of laziness (who wants to turn on the oven when it’s hot?) and partially out of curiosity.
Oreo recently released their new Oreo Thins range, and one of the flavours was Tiramisu. I knew I had to work these delicious biscuits into a recipe somehow. And the recipe for Tiramisu Chocolate Truffles was born!
These truffles are quick and simple to whip up and are perfect served with a cup of coffee for afternoon tea. If you can’t find the new Oreo Thins in tiramisu flavour, you can just use normal Oreos and add in some extra coffee powder.
The creamy filling of crushed Oreos, coffee and cream cheese is enrobed with a generous shell of dark chocolate. And if you’re a total coffee addict like me, you’ll want to sprinkle some additional instant coffee powder on top!
Truffles are always a bit of a nightmare to serve and eat if it’s warm or humid, so I found some cute mini cupcake liners at my grocery store and served them in that.
Oreo Tiramisu Truffle Chocolates
- 300 g Oreo biscuits I used the new Oreo Thins in Tiramisu, but you can use normal Oreos
- 250 g cream cheese softened
- 1 tsp instant coffee powder plus more to decorate
- 250 g dark chocolate
- Blitz the Oreo biscuits in a food processor until they form fine crumbs.
- Put the biscuit crumbs in a mixing bowl along with the softened cream cheese and instant coffee powder, stir to combine.
- Portion the mixture into even sizes using a small ice cream scoop or a tablespoon, then roll into balls.
- Place the Oreo truffles onto a lined baking tray and place in the fridge to set for 15 minutes.
- Meanwhile, melt the dark chocolate in the microwave on medium in 30 second bursts until melted.
- Dip each ball into the melted chocolate - I find it easiest to have a teaspoon in one hand to spoon chocolate over the top, and a fork to fish it out and allow any excess to drip off.
- Transfer the balls back to the lined baking tray and sprinkle with more coffee powder if you wish.
- Return to the fridge for another 20 minutes until hard.
Next time I make these I want to experiment with the Lemon Oreos – I think a delicious lemon cheesecake ball covered in white chocolate sounds quite heavenly, right?!