3 Way Truffles Recipe | Oreo, Red Velvet & Lotus Truffles

  • recipe

    Dessert
    3 Way Truffles Recipe | Oreo, Red Velvet & Lotus Truffles

    recipe

    Dubai Tastes

Servings4
Dish TypeDessert
Prep Time10
Cook Time0
INGREDIENTS Total items( 8 )
  • recipe Oreo Original Biscuit Cookie
    24 pcs
  • recipe Puck Cream Cheese Spread Jar
    0.75 cup
  • recipe Org White Chocolate
    350 g
  • recipe Red Velvet Cake
    1 tray
  • recipe Org White Chocolate
    350 g
  • recipe Lotus Bescoff Wrapped25 Pc
    125 g
  • recipe Lotus Bescoff Wrapped25 Pc
    100 g
  • recipe Org White Chocolate
    350 g

How to Make

  • Oreo Truffles: Pulse the cookies into fine crumbs in food processor.
  • Add cream cheese and pulse together.
  • Place mixture in fridge till it hardens
  • Scoop mixture into balls and place in tray. Then chill in the freezer for 20 minutes.
  • Meanwhile in a bowl melt the white chocolate and set aside to cool down.
  • Take the Oreo balls out and one by one drop them in the molten chocolate to coat. Using a fork carry them back on to the tray. And dust some crushed Oreos on top.
  • Let the truffles set in fridge till chocolate cover hardens.
  • Red Velvet Truffles: Using a fork break apart the cake into small crumbs.
  • Add cream cheese and mix together till combined.
  • Scoop mixture into balls and place in tray. Then chill in the freezer for 20 minutes.
  • Meanwhile in a bowl melt the white chocolate and set aside to cool down.
  • Take the Cake balls out and one by one drop them in the molten chocolate to coat. Using a fork carry them back on to the tray. And dust some crushed cake crumbs on top.
  • Let the truffles set in fridge till chocolate cover hardens.
  • Lotus Truffles: Pulse the cookies into fine crumbs in food processor.
  • Add cream cheese and pulse together.
  • Place mixture in fridge till it hardens
  • Scoop mixture into balls and place in tray. Then chill in the freezer for 20 minutes.
  • Meanwhile in a bowl melt the white chocolate and set aside to cool down.
  • Take the Lotus balls out and one by one drop them in the molten chocolate to coat. Using a fork carry them back on to the tray. And dust some crushed Lotus on top.
  • Let the truffles set in fridge till chocolate cover hardens.