Strawberry Shortcake Truffles

Course: Dessert

Cuisine: North American, Valentines

Prep Time: 30

Chill Time: 2

Total Time: 2 30

Servings: truffles

Calories: 153kcal

Author: Lord Byron's Kitchen

Prepared with crushed vanilla-flavoured Golden Oreos, cream cheese, and homemade strawberry shortcake crumbs, these Strawberry Shortcake Truffles are dipped in melted red candy melts and drizzled with white melted chocolate. They’re beautifully bold and bright, and delicious too!

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Ingredients

1 package Golden Oreos
4 ounces cream cheese, softened (use the block/brick style)
2 cups red candy melts
1.5 teaspoons vegetable shortening
1/2 cup white chocolate chips
1 1/4 cups Strawberry Shortcake Crumbs

Instructions

Place all of the Oreos into a food processor and pulse until the mixture is crumbly and resembles wet sand.
Add in the cream cheese and pulse until it is well incorporated into the crushed Oreos. You should see no white cream cheese at all!
Transfer the mixture to a bowl. Stir in 1 cup of the Strawberry Shortcake Crumbs. Cover and refrigerate it for 30 minutes.
Once chilled, remove the mixture from your fridge and roll it into one-inch truffles. Place the truffles onto a parchment-lined baking sheet and refrigerate for 60 minutes.
Add the candy melts to a microwave safe bowl. Add in one and a half teaspoons of vegetable shortening and microwave on medium speed for 30 seconds. Remove the candy melts from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on half speed and stir well. Repeat this until the candy melts are melted and smooth.
Working with chilled truffles, insert a toothpick about 1/3rd of an inch into a truffle. Dunk the truffle into the bowl of melted candy melts and gently move the toothpick in a circular motion so that the entire truffle is enrobed. Carefully lift the truffle out of the bowl and lightly tap the toothpick on the rim. The excess candy melts will fall back into the bowl.
With a second toothpick, run it very gently under the ball to wipe away the excess candy melts. Do not press the toothpick against the truffle; just wipe it against the dripping chocolate.
Next, transfer the truffle to the prepared baking tray. Using the second toothpick, push it gently into the hole where the first toothpick is standing. Gently twist the first toothpick between your thumb and finger to loosen. Pull the toothpick up and out. Finally, remove the second toothpick, and use it to carefully smooth the candy melt coating over the hole.
Return the Strawberry Shortcake Truffles to the fridge for 30 minutes.
Transfer the truffles to a baking sheet that has been lined with parchment paper and a wire cooling rack.
Place the white chocolate chips into a bowl.
Following the same microwave melting technique as before, melt the chips until smooth. Transfer the melted chocolate chips to a resealable sandwich bag.
Cut a small tip from one lower corner. Hover the bag over the truffles and drizzle the chocolate in a zig-zag pattern. Immediately top with a sprinkling of the remaining Strawberry Shortcake Crumbs.
Place the entire sheet pan in your fridge to firm up the chocolate. Leave them for at least 1 hour. Once frim, the truffles can be transferred to a food-safe container or packaged. Keep the truffles refrigerated.

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