Remember how I told you in this post about Chocolate Chip Cookie Dough Truffles that one of my friends was leaving teaching, and I made the cookie dough truffles for her going away party? Well, I also made these classic Oreo Truffles to go along with them. A side of truffles with your truffles, eh??
This is a classic Oreo Truffles recipe that probably just about everybody has. But I'm posting it anyway ... just in case you forgot about these beauties. 'Cause you'll want to remember. I know you will. They're quite tasty.
The mixture for the centers of these Oreo truffles really couldn't be much easier ... crush up a package of Oreos and mix it with a package of cream cheese. That's it. Really. Use a food processor, and you're done in about 2 minutes flat. Then take portions of your mixture and roll into balls. I use a cookie scoop to get my portions roughly the same size. That's a 1 1/2 T. scoop, I believe.
|Getting ready for their chocolate swim!|
I usually use the candy melt type of chocolate coating you buy in craft stores when I make truffles or cake pops (on the left in the picture below). But I wondered about the Almond Bark chocolate coating you can
buy at the regular grocery store or Walmart (on the right in the picture below). Would it work as well? Does it taste as good? So, I decided to test it out and have it go head-to-head with the candy melts. I can truly say that I found little difference between the two. Honestly, I was surprised at just how little difference there was. I fully expected the candy melts to outperform.
|Two chocolate coating options|
|Hey, wait! Don't forget my stripes!!!|
Source: My Sister-in-Law
1 package Oreo cookies
1 (8 oz.) package cream cheese
1 (1 lb.) package chocolate candy melts or Almond Bark coating (I used Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores)
1 T. shortening
FOR OREO CENTERS:
1. Finely crush Oreos (a food processor works very well). Add softened cream cheese to the Oreo crumbs; combine well. Place mixture in the freezer for about 10 to 15 minutes to chill.
2. Shape Oreo mixture into approximately 1" balls, using about 1 T. dough per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour.
TO MAKE TRUFFLES:
3. In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cookie dough ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper to dry.
4. To decorate with drizzled candy coating, place candy melts in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating. Using scissors, snip a tiny hole in one corner of the bag. The smaller your cut, the smaller the drizzle. Drizzle the melted candy coating back and forth over the truffles.
5. Let stand until firm. Store truffles in the refrigerator or freezer. Makes about 40 truffles.
This post is linked with Sweet Tooth Friday hosted by Alli-n-Son, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, and The Cure for the Common Monday hosted by Lines Across My Face, 12 Days of Christmas Goodies hosted by Mom's Crazy Cooking.