Thursday, May 22, 2014

Oreo Truffles

A box of Oreo Truffles for my husband to take to work and share. Seriously, these are so addictive that I had to get them out of the house.

A truffle close-up.

How can something that is so easy to make, taste so good?

These Oreo Truffles are crazy good. After tasting one for the first time, my husband who is usually very articulate, couldn't even talk when I asked him what he thought. His eyes just got really big and he smiled and smiled.

I came about making these no-bake chocolate treats because the couple whose wedding I am going to prepare a dessert buffet for this summer, specifically requested them. The bride is a teacher and apparently a mom brought some to the school to share and they were a huge hit.

It was easy for me to find a recipe for these online because they are very popular. There are a lot of variations though. Some use white chocolate for the coating, some add vanilla extract to the truffle center and some add a sprinkling of Oreo crumbs to the chocolate coating.

Because I was making them for the first time, I went basic and kept the recipe to three ingredients for my variation — Oreo cookies, cream cheese and dark chocolate.

Here is the recipe:

Oreo Truffles
(makes 40)
1 14.3-oz. package classic Oreo cookies (not Double Stuffed)
1 8-oz. cream cheese, softened
12-oz. package dark chocolate chips

Put all of the cookies into a food processor.

Process until you have fine cookie crumbs.

Put the cookie crumbs in a mixing bowl and add the cream cheese.

Mix until the cream cheese is thoroughly combined and a soft chocolate dough forms.

Use a 1-inch scoop to make even sized blobs of truffle centers. Place the centers in the refrigerator to chill for about 30 minutes.

Once the centers have chilled, roll them in your hands to shape them into balls.

 Melt 9-ounces of the chocolate in a small microwave safe bowl by heating the chocolate in 30-second intervals on medium high heat, stirring after each time. Once the chocolate is thoroughly melted, add the remaining 3 ounces of chocolate and stir until it is also melted. This method is called seeding and tempers the chocolate.

Dip the truffles, one at a time, into the melted dark chocolate and place them on a parchment lined sheetpan to set up. I at first thought I would use a skewer to dip the truffles but it didn't work well. Inserting a skewer into the centers weakened them and they fell apart. I found it best and easiest to just use my hands and work as quickly as possible while still being gentle with the truffle centers.

To help encourage the chocolate coating to set up, you can place them in the refrigerator.

Little truffle cups and a pretty box make for a nice presentation. Keep the truffles stored in a sealed container in the refrigerator — that is if they last that long!

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