Strawberry Lemonade Oreo Truffle Pops

The delightfully delicious marriage of strawberry flavored chocolate and Lemon Oreo cookies in a convenient to eat truffle pop.

Yield: 28 truffle pops
  • Lemon Oreo Cookies
  • 8 oz cream cheese
  • 2 cups pink chocolate melting wafers
  • 2 tablespoons paramount crystals¹
  • 1-2 drops strawberry flavor²
  • nonpareils
  1. Line baking sheet with parchment/waxed paper. Set aside.
  2. In a food processor, crush Lemon Oreo Cookies into crumbs.
  3. In a large bowl using an electric mixer, cream together Oreo cookie crumbs and cream cheese; mix until combined.
  4. Using a #50 Disher (1 tablespoon), drop balls onto lined baking sheet.
  5. In a microwave safe bowl, add chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate is completely melted. Add 1-2 drops of strawberry flavor to melted chocolate; mix until combined.
  6. Dip one end of each stick into melted chocolate and gently push halfway into each truffle. Refrigerate for 10-15 minutes to allow the chocolate to set.
  7. Dip truffles into melted chocolate and lightly tap to remove excess chocolate; transfer to lined baking sheet and immediately add nonpareils. Allow Strawberry Lemonade Oreo Truffle Pops to sit until chocolate hardens. Eat & Enjoy!

Strawberry Lemonade Oreo Truffle Pops should be stored in an airtight container in the fridge and will keep for 5+ days.

¹ Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.

² I used this nifty eye dropper to get my 1-2 drops. Be careful, flavoring is strong. You can always add more to your taste, but you can't take it away once added.