Merry Christmas all! I just had to share my newest “discovery” today, which now I’m seeing everywhere. My daughter introduced me to Oreo Truffles. Honestly, I wouldn’t have thought to make them. Oreos? Really? Don’t make that same mistake – get yourself some Oreos and good chocolate and make them, preferably now.
You’d never guess these tasty little chocolate truffle balls are made from such simple and everyday ingredients. They’re melt in your mouth good. And everyone seems to just love them!
Best of all, they’re easy, peasy. And they’re quick to make although there is some wait time for the truffle balls to cool and the chocolate to set. They’re the kind of easy Christmas treat you can knock out with a few minutes here and a few there.
This recipe calls for a pound of chocolate for dipping – which is just enough to cover the truffle balls. That means the last few have to be rolled in the chocolate and aren’t quite as pretty. Melt a bit more chocolate if you’d like them all smooth and gorgeous. You’ll have a little chocolate left over, but that can be set aside and used for a cup or two of my Best Hot Chocolate.
Use a good chocolate for the dipping – it really does make a difference, and the same goes for the white chocolate. We used bars of baking chocolate which gave the truffles such a rich flavor. If you use chips, they do have a bit of a hardener in them. They won’t taste quite as rich but will be a little firmer which is great for little hands.
If you’d like to reverse and dip in white chocolate and stripe with the dark, that’s gorgeous, too. If we didn’t have so many kids eating this, I think I’d try a touch of Kahlua, Frangelica or maybe some brandy in these! You can subtly vary the flavor with different extracts.
- 1 standard package of Oreos (not double stuffed)
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla (or other flavored) extract
- 1 pound good chocolate
- 1/2 pound white chocolate
Add Oreos to food processor and pulse and grind to a fine powder. This will take several minutes. Stir and pulse again.
Add cream cheese and extract and continue to pulse until no white remains. Stop and scrape and stir several times.
Portion into small balls on a wax paper or parchment lined baking sheet using a 2 tablespoon scoop. Pick up each ball and roll until smooth. Refrigerate for about 45 minutes.
Melt the chocolate in a double boiler or microwave by heating for 1 minute, stirring, then heating in 30 second increments and stirring after each until chocolate is nearly melted. Let sit for a minute and stir until smooth. If using a microwave, chocolate will need to be reheated partway through.
Using two forks, dip balls one at a time into chocolate, rolling as necessary. Lift and allow excess chocolate to drip off before placing back on the cookie sheet. Repeat until are balls are coated.
Cool until chocolate has hardened and is dry. Melt white chocolate in the same manner as the chocolate. Place in a piping bag with a small tip or in a Ziploc and snip the corner and pipe stripes across the truffles. Cool again.
Store in airtight container. If keeping more than a day or two, refrigerate.
I’ll be taking this Chili to Fiesta Friday, where the best posts this week will be decided by vote on Tuesday. Don’t forget to stop over!