Gluten Free Tiramisu "Oreo" Truffles Recipe

This divinely indulgent dessert is a cinch to make! Chocolate cookie crumbs are mixed with mascarpone cheese and covered in milk chocolate then sprinkled with more cookie crumbs and instant coffee.

Makes 30 truffles

Tiramisu Oreo Truffles 

Tiramisu is the veritable nectar of the gods. And don't even get me started on chocolate sandwich cookies. There's not many wrongs that these humble cookies can't right. Combine the two and you've got an utterly indulgent dessert. But this is the kind of dessert I love. There's no baking! And only four ingredients! And no proper measuring, either. It's a bona fide, hands-off classic that's full of flavor. Something that tastes this good but requires virtually no effort is a ... culinary weapon of mass destruction.

This recipe started with our monthly trip to Costco. En route to the diapers, we passed a chocolate sandwich cookie display. A box of 20 packs. Each pack containing 6 cookies. Even for me and the toddler, that's a lot of cookies to get through. Still, I couldn't resist the cheap price and the lure of having a mountain of cookies on hand. A few days after procuring the cookie goldmine and only nibbling my way through a measly one packet, my husband requested a dessert for a work Christmas party. Huzzah! Out came the cookies and on went the thinking cap and these little spheres of delight were born.

They are truly delicious, guys. Two adults and a toddler gobbled up half of these in a single weekend. Make loads and be prepared to share the recipe, because anyone who takes a bite of these is going to want to make them for themselves!

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Ingredients:

For the truffles
1 8oz/225g tub of mascarpone
2 tbsp instant coffee
4 oz/113g milk chocolate, melted
36 gluten free chocolate sandwich cookies

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Instructions:

Tiramisu Oreo Truffles

1. Melt the chocolate in the microwave on medium power for about 2 minutes, stirring every 30 seconds.
2. Remove 36 Oreo cookies from all packaging and roughly break into fours.
3. Place the cookie pieces into a food processor with a knife blade attachment. (Depending on the size of your food processor, you may need to do this in two batches.)
4. Process the cookies until they are a fine (but not too fine) crumb texture. 
5. Dump the processed cookies into a large bowl and repeat with the remaining cookies.
6. Once all of the cookies have been processed, reserve about 2 tablespoons of the crumbed cookies and place in a small bowl with the instant coffee.
7. Use your fingers to break down any big lumps of instant coffee. Mix thoroughly and set aside.
8. Stir the mascarpone into the large bowl with the crumbed Oreos. The Oreo crumbs will stick to the cheese and you'll most likely find that using your fingers to break down the lumps and evenly disperse the cookie crumbs works best.
9. Scoop about a half tablespoon of mix from the bowl and roll into a ball using the palms of your hands.
10. Arrange the balls on a wire rack positioned above a foil or paper-lined tray large enough to collect the dripping chocolate.
11. Spoon over the chocolate and use the back of the spoon to coat each truffle evenly.
12. Sprinkle over a bit of the crumb and coffee mix. 
13. Refrigerate the truffles for at least an hour before serving.
14. Store in the fridge in a sealed container and the truffles will keep for at least a week--if you can avoid nibbling!

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