Decadent Dark Chocolate Holiday Truffles with Oreo Cookies and Framboise!  …Sigh!  

Vegan! Need a hostess gift or a little sumthin, to share at a holiday potluck ?These delicious truffles also make beautiful gifts for friends or family! Inspired by the compassionate, Stephen Dimmick- Founder of GlossiGirl Vegan Lipsticks!


36 Faux Re-os or 1 package of real Oreo cookies

8 ounces vegan cream cheese, softened

16 ounces good quality 70% or above dark chocolate, chopped

4 -6 Tablespoons seedless Raspberry jam

1 Tablespoons Framboise (optional)

1 -2 Tablespoons Trader Joes, freezes dried raspberries ( these can also be purchased on-line at Amazon)


Place the Oreos in the bowl of your food processor. Pulse until finely ground like bread crumbs. If you don’t have a food processor place the cookies in two layers of tightly sealed gallon sized food storage bags. With a rolling pin, pound to break cookies and roll to crumb size.

Reserving ¼ cup of the cookie crumbs. Place the remaining crumbs in a large bowl with the softened cream cheese, 4 tablespoons of the raspberry jam and all of the liquor

With an electric hand mixer, mix thoroughly until combined and form a nice smooth paste- add additional jam if too dry to form a ball when squeezed in the palm of your hand.

Shape into 1-inch balls perfectly round balls, and place on a prepared baking sheet covered with parchment paper. Freeze for 20-30 minutes.

While the balls are chilling, place 12 ounces of the chopped dark chocolate in a double boiler or in a medium bowl set over a pan of simmering water.

Now temper the chocolate by stirring constantly while slowly melting the chocolate until it reaches 115’F degrees. Exactly. Immediately remove from heat place on a kitchen towel and add the remaining 4 ounces of chocolate. Stir vigorously until completely incorporated and smooth and all chocolate is melted . (This is called seed tempering chocolate)

Remove the truffles from the freezer. Using the tines of a fork to balance the balls, dip each ball in the chocolate and roll to completely coat it. Remove from the chocolate and allow the excess to drip off.

Scrape bottom on the side of the bowl and set on the parchment paper lined baking sheet.

Immediately, while chocolate is still wet sprinkle the tops of the truffle with a few of the reserved cookie crumbs and crumbled freeze dried raspberries.

Allow to set completely in the refrigerator.

You can make variations with crushed peppermint candy and peppermint schnapps, or your favorite flavored essential oils. You can even switch up additions of liquor. Grand Mariner lends an lovely orange flavor and pair with a few tablespoons of fresh orange zest !


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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