When I think of February (I’m already thinking ahead), I think of love + chocolate and what better way to combine the two than these Chocolate Covered Strawberry OREO Heart Truffles. They are just like the original decadent, diet-busting truffles you love except re-vamped for Valentine’s Day. You could make these and the Homemade Valentine’s Day Mints and your loved one would be very happy :)
First, beat 8 oz. of cream cheese (Strawberry cream cheese would be fitting as well!) Dice up about 1/2 cup fresh strawberries…. or more if you like, and combine the two. Take one whole package of regular OREOS and place them in a ziploc bag and crush. Add those to the cream cheese mixture.
Next, spray a jelly roll pan with cooking spray and spread the OREO mixture smooth about 3/4 an inch. (You don’t need to get all technical here, just eyeball it. However thick you put this in the pan, that’s how thick your hearts are going to be).
Then, place the pan in the freezer for several hours until hard. Meanwhile, melt 16 oz of Almond Bark or Bakers chocolate. Take out the OREO mixture when it’s hard to the touch and use a heart cookie cutter {like these}
I have found that the heart truffles are easier to make then the original round balls because it takes much less time to cut out the truffles than it is to roll each ball.
When dipping the hearts, it’s easiest to place the truffle in the melted chocolate with your fingers and then cover it with chocolate using two forks. Use a fork to remove the truffle and tap the fork to remove excess chocolate. Then place the truffle on parchment paper and top with sprinkles. I like to store these in an airtight container in the freezer, but you could also store them in the fridge.
How cute would these truffles be wrapped up in cellophane bags for Valentine’s day treats?! Although I’m going to probably make these year round ;)
Chocolate Covered Strawberry OREO Heart Truffles
8 oz. cream cheese (regular or strawberry)
1/2 cup fresh strawberries, diced
1 package of OREOS
16 oz. Bakers chocolate or Almond Bark
Sprinkles
- First, mix the cream cheese and diced strawberries. Transfer the OREOS to a Ziploc bag and crush. Add the crushed OREOS to the cream cheese mixture and spread in one side of a greased jelly roll pan, about 3/4 inch thick. Place the pan in the freezer for a few hours to harden. Once the OREO mixture is hardened, melt the chocolate or almond bark.
- Cut out each truffle with a heart cookie cutter and then dip in the melted chocolate with a fork. Be sure to tap off the excess chocolate and transfer the truffle to parchment paper and top with sprinkles if you desire.
- Store in an airtight container in the freezer or fridge.
