Dark Chocolate, Pecan & Cream Cheese Truffles
Prep time
Total time
These dark chocolate, pecan and cream cheese truffles are perfect as after-school snacks or as fancy looking mini desserts for guests. So delicious!
Recipe type: Dessert
Cuisine: North American
Serves: 24 to 28 pieces
  • 8 oz baker's dark chocolate
  • 300 g oreo cookies (small package)
  • 100 g pecans (whole or pieces)
  • 250 g Philadelphia cream cheese
  • 1 tsp pure vanilla extract
  • 2 Tbsp unsweetened cocoa powder (we use Rodelle Gourmet because it's awesome... they're not paying us to say that)
  1. Place the Oreo cookies in the blender. (We use our Blendtec Designer 675 with the Twister Jar)
  2. Blend on high for about 30 seconds.
  3. Add the walnuts and blend on high for another 10 seconds.
  4. Pour the mixture from the blender jar into a medium size bowl.
  5. Put the jar back on the blender base (no need to clean) and add the cream cheese, vanilla and cocoa powder.
  6. Blend on high for about 30 seconds (until creamed). If you don't have this Blendtec combination, stop halfway through, and scrape down the sides with a spatula.
  7. Pour the mixture over the crumbed cookies.
  8. Using a spatula, mix everything until well combined.
  9. Place the bowl in the fridge for 45 minutes to cool and harden a bit.
  10. While the bowl is in the fridge, break the dark chocolate into a glass, metal or ceramic bowl.
  11. Place the bowl on top of a pot of water so that the base of the bowl touches the water.
  12. Heat the water to a slow boil (medium or medium high).
  13. The chocolate will heat gently and start to melt. This is a bain-marie or water bath.
  14. Give the chocolate an occasional stir and take the bowl off the pot once the chocolate is melted and smooth.
  15. Take the cream cheese mixture out of the fridge.
  16. Using a table spoon measure, scoop out a spoon full of the cream cheese mixture.
  17. Roll it into a ball.
  18. Place the ball in the bowl with the dark chocolate and roll it around using a small fork to coat it completely.
  19. Lift the chocolate covered ball with the tip of the fork from underneath and let the excess chocolate drip off.
  20. Carefully place the truffle on a flat dish/surface.
  21. Repeat the last 5 steps until the cream cheese mixture is all used up.
  22. Place the truffles in the fridge for at least one hour before serving.
Keep these in the fridge until it's time to serve. They tend to get soft at room temperature.
Recipe by Photos & Food at https://www.photosandfood.ca/2016/09/10/dark-chocolate-pecan-cream-cheese-truffles/