These sweet, lemon-y truffles are a festive way to ring in Spring! Golden lemon Oreos, cream cheese, lemon extract, white chocolate & colorful candy melts are all you need to make these yummy, colorful bite sized sweet treats.
Spring has officially sprung! I absolutely adore Spring. The weather is a little warmer but still comfortable, beautiful colors pop up everywhere, fruit is sweeter, and Summer is on it’s way. I wanted to make something that was as pretty and colorful as it was delectable, so naturally, truffles came to mine.
I know my last recipe were these truffles. A “St. Patrick’s” version if you will. Today’s lemon ones are my Easter/Spring version. When I think of spring flavors, I think fresh and light, which my mind automatically goes to lemon. I love the flavor of lemon, in both sweet and savory dishes. Have you seen the Golden Lemon Oreos around? If not, you can find them here. I was skeptical at first, but they are actually fantastic. A delicious twist on a golden Oreo if you ask me. If you can’t find the lemon Oreos around just use regular golden Oreos and add a teaspoon more on lemon extract to the cookie crumbs and cream cheese.
Now let’s talk color. I wanted to use multiple colors for these truffles. It is extra work but I think the extra effort is worth it. Since I was feeling ambitious about these spring truffles I wanted 4 different colors. Of course you can just pick one or two but I really wanted a colorful variety. And to be honest, it is a few extra steps making more colors, but it’s not hard and doesn’t require to much extra effort. I wanted pretty pastel colors; a pretty pink, a light blue, a sweet purple and a sunny yellow.
You see that tool in the middle of the photo ↑ it’s a candy dipping tool that I bought a few weeks back and it has changed my life immensely. Especially because I love making Oreo truffles and other chocolate covered treats. It’s the little things in life right?!
I chose to mix my candy melts with white chocolate. This is completely optional. If you want you can just use the candy melts for dipping or you can mix them with white chocolate. If you use just candy melts your color may be slightly brighter or bolder than how mine came out. To get each color I mixed 1/2 cup of white chocolate chips with 1 cup of candy melts, which is roughly 30 candy melt chips.
And let’s not forget the garnish. I reserved some of the cookie crumbs for garnish and also used some Easter springs I found. On some of the truffles I did just cookie crumbs or sprinkles, on others I did a mixture of both.
What are you looking forward too this spring?
- 1 standard package Golden Lemon Oreos
- 1 - 8 ounce block of cream cheese
- 1.5 teaspoons lemon extract
- 2 cups white chocolate chips (divided if using different colors)
- candy melts in colors of your choice
- Use a food processor and pulse cookies until they form until fine crumbs. I like to reserve 3 or 4 cookies from the package to pulse for garnishing the top of the truffles, this is optional. Pour cookie crumbs into a large bowl.
- Add the block of cream cheese into the bowl and add lemon extract. Use your hands ( I think it's the easiest) or a large spoon or spatula, and mix the cookie crumbs and cream cheese together. This step may take a minute or two so be patient and just stick with it. Cookie crumbs and cream cheese are fully mixed together when cookie crumbs are moist and cream cheese is not visible.
- Scoop crumb/cream cheese mixture into little balls, about 1.5 tablespoons in size and place on a plate and chill them in the refrigerator for a minimum of 1 hour. Do not skip chilling them because the truffles need to be firm before they are dipped in chocolate.
- When you truffles are ready for dipping, melt the white chocolate chips and candy melts in a heat safe proof bowl in the microwave. Since I used 4 different colors, I did a 1/2 cup of white chocolate chips and 1 cup of candy melts to each bowl. Heat them for 30 seconds, stir them and then repeat this process until the chocolate and candy melts are fully melted and are the color you desire. At this time you can also pulse your extra cookies for garnish.
- Dip Oreo balls into the melted chocolate and use a fork to scoop them out and let the excess chocolate drip off. Place truffles on a plate or baking sheet lined with parchment paper. If you want to decorate your truffles with sprinkles or Oreo crumbs add those while the chocolate is still wet. Return truffles back to the refrigerator to set for another 15-20 minutes. Once they are dry they are ready to serve.