Saturday, December 20, 2014

Oreo Truffles

Cookie and candy "rolled" into one!

Oreo cookies, baking chocolate, and cream cheese are all you need to make this easy chocolate truffle recipe.  The hardest part is waiting to eat them!

This is a pretty popular recipe and once you've tasted them, you'll understand why.  So full of flavor and very easy to make, using only three ingredients.

Andrea and I just finished preparing this year's batch of Oreo AND Nutter Butter Truffles.  These are the Oreo balls, dipped and decorated and ready to place on the cookie trays we'll give out to our friends and neighbors.

I've been making these for years, and they're always a hit. Believe me, these don't last long and are a favorite treat during the holidays.

Here's a little hint: You can experiment with different extracts for a variety of  flavors (mint or almond are yummy), and drizzle white chocolate over them to give them a more elegant appearance.

Coating them in chocolate is a little time consuming though, but these are worth it. Delicious!


1 pkg.  (8 oz.) Cream Cheese, softened
1 (1 lb.) pkg. Oreo Cookies, finely crushed
4 pkg.  (4 oz. each) Semi-Sweet Chocolate, broken into pieces, melted
Crush Oreos in a food processor or blender.  Mix cream cheese and cookie crumbs until blended.  There should be no white traces of cream cheese showing, just a creamy, dark chocolate dough.
Line a cookie sheet with waxed paper.  Shape mixture into 48 (1-inch) balls.  Place on cookie sheet and freeze 10 min. or refrigerate 1 hour.  

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs or holiday sprinkles.
Refrigerate 1 hour or until firm. 

Yields: 48 cookie balls   

Store in a tightly covered container in the refrigerator.   

If you've never melted chocolate, here's a couple of tips I found online.

How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water), melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.

After Jesus was born in Bethlehem in Judea, during the time of King Herod, Magi[a] from the east came to Jerusalem and asked, “Where is the one who has been born king of the Jews? We saw his star when it rose and have come to worship him.”  -Matthew 2:1-2


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