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OREO Chocolate-Raspberry Truffle Cups

OREO Chocolate-Raspberry Truffle Cups

Prep time30 min
Total time2hr 30min
ServingsMakes 2 doz. or 24 servings.
  • ¼ cup butter or margarine, divided
  • 12 OREO Cookies, finely crushed (about 1 cup)
  • 2 Tbsp. raspberry jam
  • 1½ pkg. (4 oz. each) white baking chocolate(6 oz.)
  • ½ cup heavy whipping cream, divided
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate(6 oz.)
  • 2 Tbsp. multi-colored sprinkles
  • Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
  • Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
  • Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.
Recipe Tips
  • Size-Wise
    With their built-in portion control, these luscious truffle cups make great treats.
  • Substitute
    For variety, substitute marshmallow cream, peanut butter, caramel sauce or a different flavor of jam for the raspberry jam in the recipe.
  • Special Extra
    Melt 1 oz. white chocolate as directed on package. Drizzle over truffle cups before topping with sprinkles.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 9g 
   Saturated fat 5g 
Cholesterol 15mg 
Sodium 50mg 
Carbohydrate 15g 
   Dietary fiber 1g 
   Total sugars 12g 
Protein 1g 
Vitamin A2 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV

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