Oreo Heart Bournville Truffles Recipe

Directions

Pulse the Oreos in a food processor until they turn into fine and sandy crumbs. No large chunks should remain.

In a large bowl, add the Oreo crumbs and melted butter. Mix until a uniform, dark dough forms. Refrigerate the dough for 10 minutes.

Roll 1-inch balls of dough. Pinch the bottom into a point. Use a toothpick to press a deep notch into the top center, then smooth the shoulders of the heart with your fingertips.

Place the shaped hearts on a tray and freeze for at least 30 to 60 minutes.

Melt Bournville chocolate in 30-second intervals in the microwave, stirring in between.

Use a fork to submerge the frozen hearts one by one into the melted chocolate, making sure they're well-coated. Lift it out, tap the fork on the edge of the bowl to let excess chocolate drip off.

Place all the truffles on the parchment paper.

While the chocolate is still wet, add sprinkles or crushed Oreos. Let them sit at room temperature for 15 minutes or in the fridge for 5 minutes to fully harden.

Keep these in an airtight container in the refrigerator for up to 10 days. They taste best when slightly chilled!.