Oreo chocolates only 4 ingredients

For the Oreo praline recipe, first place the Oreos in a freezer bag and process into fine crumbs with a rolling pin (or alternatively in a food processor). Set a handful of the crumbs aside, these will be used for the decoration.

Add the cream cheese to the Oreo crumbs and mix to an even mixture. If the mixture is too sticky, simply add a little more Oreo crumbs. Tip: The cream cheese should be at room temperature so that it mixes better with the crumbs.

Shape the Oreo cream cheese mixture into small balls (about the size of a truffle) and place on a tray lined with baking paper. Leave the balls to harden in the fridge for about 30 minutes.

In the meantime, melt the dark chocolate over a bain-marie. Caution: Do not allow the chocolate to get too hot, otherwise it may burn and become lumpy.

Roll the chilled Oreo balls in the melted chocolate until they are covered all over. Use a fork to remove the balls and place them on the baking paper. Sprinkle the remaining Oreo crumbs on top or optionally decorate with melted white chocolate.

Leave the Oreo chocolates to harden completely in the fridge and then enjoy. They will stay fresh for about a week in an airtight box.