@emmalkdkofz: Would you eat the little ghost or save it for the Halloween dessert tray? That white-chocolate shell hides a rich Oreo center. 👻🍫 #OreoTruffles #HalloweenDesserts #GhostfaceTreats #NoBakeDessert #WhiteChocolate Ingredients - 18 regular Oreo cookies, including the filling - 4 oz (113 g) brick-style cream cheese, softened - 8 oz (226 g) white baking chocolate, chopped - About 2 tablespoons semisweet chocolate, melted, for the faces - A sturdy mixing bowl, wooden rolling pin, spoon, 2 forks, parchment-lined tray, and small piping bag steps 1. Gently crush the whole Oreos into fine crumbs in a sturdy bowl with the end of a rolling pin. Keep the filling in; break up any large pieces. 2. Add the softened cream cheese and work it into the crumbs with clean hands until the mixture is evenly dark and holds together when squeezed. 3. Roll between your palms into about 12 balls, roughly 1 1/4 inches wide. Place on the lined tray and freeze for about 10 minutes, until firm enough to dip. 4. Melt the white chocolate in a dry microwave-safe bowl in 15- to 20-second bursts, stirring between each, just until smooth. Let it cool slightly so it is fluid but not hot. 5. Lower a chilled ball into the chocolate. Use two forks to roll and coat it completely, then lift from underneath, let the excess drip off, and set it on the parchment. Repeat and let the shells set. 6. Melt the semisweet chocolate the same way. Transfer to a small piping bag with a tiny snipped corner. Pipe drooping eyes, a little nose, a long oval mouth, and a tiny crossed stitch on the right cheek of each shell. 7. Refrigerate for about 1 hour, or until the coating and decorations are firm. Keep refrigerated until serving. For the reveal, cut one truffle in half on a cutting board to show the dark, dense Oreo center.

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Tuesday 13 October 2026 10:18:01 GMT