Oreo truffles
Posted: 15 October '09 by Niall
Making oreo truffles
This is such a simple, straightforward recipe – it only has 3 ingredients. The only difficulty is in stopping yourself (and others – you know who you are!) from eating the ingredients..
Special thanks to Katie B – our chief assistant, unlicensed ingredient-taster, photography model, and truffle-sampler.
You can see more photos hereImage 1Image 2Image 3Image 4
Ingredients:
- 1 packet of Oreo cookies
- 200g of Cream Cheese, room temperature
- 100g of good dark chocolate
You’ll also need:
- A food processor
- Large mixing bowl
- A heat-proof bowl, ideally one that will sit snugly on a saucepan of boiling water without touching the water
- Baking spatula or large spoon
- Grease-proof paper
- A tray that will fit into your freezer and fridge
- A bowl of water
- Metal skewer to help to coat the truffles (optional)
Method:
- Place the oreo cookies in the food processor and blitz them until they have been broken down. How “breadcrumbed” they are depends on you – I like a few large bits in there – a nice surprise when you’re munching through the Oreo Truffles with a cuppa
- Pour most of the crumbs into the large mixing bowl, keeping some back to dust the finished truffles, and add the cream cheese (it’s easier to mix the cream cheese if it isn’t chilled)
- Mix them together until you end up with a brown-coloured, smooth-ish dough – although we started off with a metal spoon, we found that it was much easier just to get your hands in there
- Wash your hands – or spend the next 10 minutes licking them clean
- Cover the tray with the grease-proof paper
- Moisten your fingers from the bowl of water and take a tablespoon of the dough, rolling it into a gobstopper-sized ball, and place onto the tray
- After you’ve used all of the dough, put the tray into the freezer – 5 to 10 minutes should do it – you need the dough balls to get more firm for the next step
- While the dough is in the freezer, bring a pot of hot water to a simmer in your pot, place your heat safe dish on top, and break the bar of dark chocolate into the bowl (make sure that the inside of the bowl and all of your utensils are completely dry – the smallest drop of water in there and the chocolate will be ruined – I speak from experience)
- Constantly stir your chocolate, encouraging it to melt – it’s important not to over-heat it. When a good portion of the chocolate has melted, remove the pan from the heat and continue stirring until the remainder has melted
- Take your dough balls from the freezer and, working quickly, you can try to skewer them the drip chocolate over the truffles – we started to do this but found that lifting each dough ball up using a tablespoon, dropping them into the melted chocolate, roll them around until they were completely coated was easier – whichever method you use, place the coated truffles on the grease-proof covered tray
- Take the remaining oreo pieces that you set aside and sprinkle over the truffles
- Place the tray in the fridge and let them cool again, and the chocolate shell to harden
The Oreo Truffles give a satisfying “crack” when you bite into them, and the slightly bitter chocolate gives way to the rich, creamy, sweet centre – DELISH!
Other information:
We’ve used a lot of cream cheese here – you can lessen the cream cheese content to make the truffles darker, and more intensely rich.
Categories: Recipes
