There’s Always Room for Dessert
I believe the key to hosting the holidays or dinners is to find dishes that can be prepared in advance. When you’re cooking a big dinner, the last thing you want to do is leave the dinner table to prep dessert. So a perfect example of a make-ahead dish are these Matcha Oreo Truffles! These are so easy to make, can be made the day before, and stored in the fridge until you’re ready to serve. Everyone’s already stuffed by the time dessert comes around, but who can deny dessert? There’s usually a few different desserts laid out and, I don’t know about you, but I’m the type of person who wants to try a little bit of everything. These Matcha Oreo Truffles make for the perfect bite sized treat so you can have a taste of everything.
A Bittersweet Bite
These Matcha Oreo Truffles kind of feel like you’re cheating because they’re so easy to make but taste delicious. They’re Oreo and cream cheese balls dipped in a matcha white chocolate coating. We start by pulsing Oreos in a food processor until they’re broken down into fine crumbs. Then we mix it together with cream cheese and roll them into bite sized balls. One of the things I love about Oreos is that, for an American dessert, it’s surprisingly not to sweet. The chocolate wafer has a nice cocoa flavor that isn’t too chocolate-ly.
Then we dip the truffles into our matcha white chocolate coating. To make that, all we have to do is mix together melted white chocolate, sifted matcha powder, and melted coconut oil. Sifting the matcha ensures there won’t be any clumps of matcha and the coconut oil helps the chocolate to harden. Matcha is also a great ingredient to use to balance out sweetness in desserts. White chocolate is delicious but it’s also very sweet. The bitterness of the matcha helps tone down the white chocolate and balances perfectly with that chocolate Oreo flavor!
Use a fork to dip each truffle into the matcha which chocolate. Gently roll the truffle around so that it’s fully coated. Then use the fork to lift the truffle out of the chocolate. Using a fork for this step is handy because the gaps between the prongs allows for any excess chocolate to drip off. Place then coated truffles onto a baking sheet lined with parchment paper and allow the chocolate to harden.
Decor Hack
Another hack about these Matcha Oreo Truffles is that you can essentially decorate them to match any holiday or occasion. For example, I chose to drizzle melted white chocolate on top and used red and white sprinkles to match the Christmas holiday. The Matcha Oreo Truffles are a great stand alone dessert but you can easily switch up how you want to finish decorating them to match the desired occasion!
After they’re decorated, you’re all done! How easy was that? I always think that desserts made from premade products won’t taste as good as desserts completely made from scratch, but I’m always proved wrong. These Matcha Oreo Truffles are the perfect not to sweet bite to eat! Try this recipe out and let me know what you think.
Matcha Oreo Truffles
Ingredients
- 36 Oreo Cookies
- 8 oz. Cream Cheese (at room temperature)
- 1 3/4 cups White Chocolate
- 2 1/2 tsp. Matcha Powder (sifted)
- 4 tsp. Coconut Oil or Ghee (melted)
- Sprinkles or Toppings
Instructions
- Add the Oreos to a food processor and pulse until the cookies are finely ground. Pour the Oreo crumbs into a large bowl. Add in the cream cheese and mix until the ingredients are well combined.
- Roll the mixture into 1 tablespoon sized balls. Place them onto a baking sheet lined with parchment paper and into the fridge for at least 30 minutes.
- Add 1 1/4 cups of the white chocolate to a microwave safe bowl. Microwave the chocolate in 15 second sessions, mixing after each microwave, until the white chocolate is completely melted.
- Spoon a 1/2 cup of the melted white chocolate into a separate bowl and add in the sifted matcha powder. Mix until combined and smooth. Add the matcha white chocolate and melted coconut oil to the remaining melted white chocolate and mix until combined.
- Using a fork, dip the Oreo truffles into the matcha white chocolate and gently turn so that the entire truffle is coated. Lift the truffle out of the chocolate and allow the excess to drip off. Place the truffle back onto the parchment lined baking sheet and allow the chocolate to set. Repeat this process to coat the remaining truffles.
- In a separate bowl, melt the remaining 1/2 cup of white chocolate the same way you melted it in step 3. Transfer the melted white chocolate to a piping bag. Cut off a small end of the tip and drizzle stripes across the tops of the truffles. Add on any desired toppings or sprinkles immediately after before the chocolate sets. Allow the chocolate to fully set then enjoy!
