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!

Chocolate Ganache

Chocolate ganache is so versatile yet so simple to make.

It can be drizzled over cakes for a glossy glaze, whipped into a creamy chocolate frosting or cooled and rolled into chocolate truffles.

Only two ingredients are needed to make ganache: chocolate and heavy cream.

Flavorings can also be added but it's essential that they contain no water or they will ruin the chocolate. If you want to flavor the ganache use liqueurs like Grand Marnier (orange) , Kahlua (coffee) or Kirsch (cherry) - two or three tablespoons are all you need.

It's also your choice what kind of chocolate you use. My preference is dark but semi-sweet or milk would work just fine.

Chocolate Ganache
12 ounces chocolate, chopped into small pieces
1 cup heavy cream
optional - two or three tablespoons of flavored liqueur

Place chocolate in a large bowl. 

Heat the heavy cream in a small pan over medium high heat until it comes to a boil.

Remove the cream from the heat and immediately pour it over the chocolate.

Stir the chocolate until it is completely melted and smooth and glossy. If you want to flavor the ganache, add the liqueur.

Glaze:
Let the chocolate cool to the desired consistency and pour over cakes or cupcakes.

Frosting:
Let the ganache cool completely and then whip on high speed until the color lightens and it is smooth and creamy.

Truffles:
Cover the ganache with plastic wrap and let it chill in the refrigerator. Scoop a small amount at a time and roll into balls. The balls can then be dipped into melted chocolate or coated with confectioners sugar or cocoa powder.