There’s a Boston ice cream chain called J.P. Licks and it has the most amazing mint oreo ice cream. oh.my.god it is so good that my freshman year of college, my dad had my friends buy me an ice cream cake made entirely of that flavor for my birthday. And I certainly didn’t complain. These truffles remind me of that ice cream. And though I now in the burbs, I really want to jump in my car right now and go let Lily have her first mint oreo experience. (She’s had ice cream before, but it has always been fruit flavors. This would totally rock her world.)
I made these with both white and semisweet chocolate to test the different flavors, and Jake and I agree that semisweet is our favorite. The filling is super rich, so the semisweet chocolate seems to play off of that a little better. But, if you are a big white chocolate fan, don’t let me stop you from making these truffles that way – I still ate and enjoyed them!
Of course, these are a perfect Christmas candy. A little box filled with these puppies would be a perfect handmade gift. If you’re looking for other candies that are perfect for the holidays, check out: honey-roasted peanut brittle, sea-salt caramels, chocolate caramel crackers, and puppy chow.
Peppermint Oreo Truffles
1 pkg. (8 oz.) cream cheese, softened
3 cups Oreo cookies, finely crushed (a food processor makes this really easy)
1/4 teaspoon mint extract
2 cups semi-sweet chocolate, melted
3 candy canes, crushed
Mix cream cheese and cookie crumbs, and mint extract until well blended. I used a stand mixer with the paddle attachment.
Shape into 48 (1-inch) balls and freeze for about 30 minutes. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with the crushed candy canes.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Source: Adapted from Kraft