Tuesday, March 1, 2011

Oreo Truffles

I’m not sure how I managed to live over two decades without ever hearing about Oreo Truffles. They are perhaps one of the most simple and decorative desserts that one can make. They don’t require a lot of ingredients, dishes, or prep time; however, the results are delicious. These make a great snack for parties!

Here’s what you’ll need:
1 – 16 oz package of Oreos (regular, not double stuffed)
8 oz Cream Cheese (I use reduced fat cream cheese and they still turn out great)
Almond Bark – chocolate or vanilla flavored
Chocolate Chips – chocolate and white chocolate

First, you need to crush all of the Oreos. This is a great way to let stress out. I usually put all of the Oreos into a gallon sized Ziploc bag, and then use a rolling pin to crush the Oreos into crumbs. When you are done crushing the Oreos, put them in mixing bowl. Here’s what my finished Oreo crumbs looked like:

Next, add in the 8 oz of cream cheese and mix with a hand mixer until well blended like this:

Now the messy part...form the Oreo mixture into 1 inch diameter spheres and place them on a cookie sheet lined with waxed paper. After you are done forming them, pop them in the fridge for about an hour so that they can firm up.

Right before you take the truffles out of the fridge, start melting the chocolate for the coating. I like to use Almond Bark because it won't melt in your hands when you're eating the truffles. Melt about 3-4 squares of Almond Bark with a handful of matching chocolate chips at a time, you can always melt more as you go if you run out. I've discovered the hard way that if I just use Almond Bark, it doesn't glide over the truffles nearly as well as it does when I add in a few chocolate chips to the mixture. This is also why there isn't an exact amount of chocolate chips to add in, just toss about 1/4 of a cup in to help make the mixture smoother and more elastic.
Coat the truffle and then transfer it back to the cookie sheet. Once they're all coated, put them back in the fridge to assist in hardening the coating.
 Meanwhile, melt a contrasting color of chocolate to drizzle on the top. For this, just melt chocolate chips, no Almond Bark, because the chocolate chips are a softer chocolate that's easier to drizzle. Allow the chocolate to cool slightly and then put it in a decorating bag or if you don't have one handy, you can cut a very small corner off of a sandwich bag and use that.  Then, just drizzle the chocolate over the top of the truffles, let it cool/set, and you're all done!
I usually get about 50 truffles, more or less, depending on how many Oreos I sample for quality testing before I start. ;) Store these in an airtight container in the fridge.
The possibilities with these can be endless. You don't have to make spheres, you can make them whatever  shape you want! I made football truffles for the Super Bowl, and they were a big hit.

Text Only Recipe:

1 – 16 oz package of Oreos (regular, not double stuffed)
8 oz Cream Cheese (I use reduced fat cream cheese and they still turn out great)
Almond Bark – chocolate or vanilla flavored (about 6-8 oz)
Chocolate Chips – chocolate and white chocolate (about 1/2 - 3/4 cup of each)

1.) Crush Oreos into small crumbs; place in mixing bowl.
2.) Add 8 oz. cream cheese, mix until well blended.
3.) Roll into 1 in diameter spheres or other shape of choice.
4.) Refrigerate truffles for one hour.
5.) Melt 3-4 oz of Almond Bark with about 1/2 cup of matching color chocolate chips.
6.) Dip truffles in chocolate and place on a wax paper lined baking sheet.
7.) Refrigerate until set.
8.) Melt contrasting color chocolate chips (about 3/4 cup); fill decoating bag
9.) Drizzle chocolate over truffles; allow truffles to set in fridge.
10.) Store truffles covered in refrigerator.   


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