Truffes Oreo au chocolat et à la menthe poivrée

Ingrédients

• 36 Oreo cookies
• 8 ounces cream cheese (room temperature)
• 2 cups semisweet chocolate (chopped)
• 1 tablespoon coconut oil
• 4 regular-size candy canes (finely crushed, divided)

Préparation

1. 1

   Line a baking sheet with parchment paper. Set aside.

2. 2

   Place Oreo cookies in the food processor and pulse until finely ground. Add the cream cheese and 2 of the 4 crushed candy canes into the food processor. Pulse until the mixture is well combined.

3. 3

   Scoop the mixture into 1-inch truffle balls and place on the lined baking sheet. Place truffle balls in the freezer for at least 1-2 hours. Freezing the truffle balls is VERY important. If the truffle balls are not solid, it will be hard to coat with the melted chocolate.

4. 4

   In a bowl, combine the chopped chocolate and coconut oil and microwave in 30 second intervals, stirring in between, until melted. Careful not to burn!

5. 5

   Working one truffle at a time, evenly coat in chocolate by swirling the chocolate around the truffle ball with a fork then gently tapping off excess chocolate on the edge of the bowl.

6. 6

   Place the truffle ball back on baking sheet and immediately sprinkle with the remaining crushed candy canes. Repeat with the rest of the truffle balls. Refrigerate until set before serving.