Easy Oreo Truffles

Makes: 20-22

Truffles with a rich, fudgy centre and a dusty cocoa coating; they are easy to make and perfect for any occasion.

For the truffle centre:

• 330g (11.6 oz) chocolate

• 30g (1oz) dairy-free butter

• 180g (6.3 oz) dairy-free cream

• 100g (3.5 oz) Oreos

For the dusty coating:

• 1-2 tbsp cacao powder

1 Place a bowl over a pan of boiling water on a low heat and melt the chocolate with the butter. Leave them untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.

2 As the chocolate and butter melts, break up your Oreos into your preferred size. We used a high-powered mixer for an Oreo dust and small chunk, but if you prefer larger chunks, don’t break them up as much.

3 Once the chocolate and butter has melted, carefully remove the bowl from the saucepan. Pour in the cream and use a whisk to combine it with the chocolate mixture. As the chocolate cools while you mix, it may form lumps – don’t worry, the more you whisk, the smoother it will get! Continue to whisk until smooth, then add in your Oreo pieces and whisk again until combined.

4 When it’s all combined, place the bowl in the fridge and leave for at least 90 minutes to allow the mixture to set.

5 Using a small ice cream scoop or a couple of spoons, scoop out the mixture into 20-22 portions (depending on the size you want your truffles to be). Roll each portion into a ball and place onto a sheet of baking parchment.

6 Transfer the rolled mixture, now on the baking parchment, back into the fridge for around 30 minutes, or until set again.

7 Spread cacao powder onto a flat surface or plate. Once the truffles are set, roll each ball into the cacao powder until evenly coated. Truffles will store in an airtight container in the fridge for up to a week.