Ingredients:

  • 36 Chocolate Sandwich Cookies (Oreo style), approx 14.3 oz / 405g
  • 8 oz (226g) full-fat brick cream cheese, softened to room temperature
  • 16 oz (450g) white chocolate melting wafers or high-quality bars
  • 2 tsp (10ml) refined coconut oil or shortening
  • 48 mini semi-sweet chocolate chips
  • Black decorating gel for optional mouth expressions

Instructions:

  1. Pulse the chocolate sandwich cookies in a food processor until they reach a uniform, fine sandy consistency with no large chunks.
  2. Using an electric hand mixer, beat the softened cream cheese until aerated and smooth. Gradually fold in the cookie crumbs until a dark, cohesive dough forms.
  3. Scoop tablespoon-sized portions (approx 1 inch) and roll into balls. Gently pinch the top and roll slightly to create a tapered teardrop shape to mimic a ghostly figure.
  4. Place the shaped truffles on a parchment-lined baking sheet and flash-freeze for 20 minutes to stabilize the fats.
  5. Melt the white chocolate wafers with the coconut oil in 30-second intervals until smooth. Use a dipping tool to submerge each chilled truffle, allowing excess chocolate to drip off.
  6. Immediately place two mini chocolate chips near the tapered top for eyes and use decorating gel to add mouth expressions before the coating sets.