Friday, March 18, 2011

Oreo Truffles for St. Patrick's Day


Oreo truffles. They're little balls of dense, creamy chocolaty goodness. And they're festive and green. And, best of all, with only 4 ingredients, they're incredibly simple and easy to make.

These Oreo truffles are similar to cake balls, but they use cream cheese instead of icing and Oreos instead of cake. The Oreo-cream cheese combination gives them a denser consistency, but they're still super moist and delicious.

Oreos, cream cheese and candy coating: So simple, yet so delicious

A couple of tips: first of all, make sure your cream cheese is soft enough before you combine it with the Oreo crumbs. If it's too firm, it will be really hard to mix the two thoroughly. If you're having a hard time with the mixing, try throwing your bowl in the microwave for up to 30 seconds. By the time you take it out, the cream cheese will be pretty soft and the mixture should combine easily. Second, after you set the truffles down on the wax paper to dry, use a toothpick to draw a circle around the base of each truffle before the candy coating sets. This will prevent any excess coating that pools around the bottom from sticking to your truffles.

This recipe is definitely a keeper. I think next time I will try it using mint Oreos.

Don't forget a glass of milk!

Bon appetit!
 
Oreo Truffles 
Makes 25-30
1 package of Oreos
8-oz. package of cream cheese, softened
1 bag green candy coating, 2 if you're going to use a lot of coating
White clover-or-flower-shaped sprinkles

Finely crush 5 cookies in a food processor or place them in a Ziploc bag and crush until fine. Set aside.


Crush the remaining cookies in a food processor or Ziploc bag. Place in a large bowl and stir in softened cream cheese. Use the back of a large spoon to help blend the two together.

Form mixture into 1" balls and place on a wax paper covered cookie sheet. Freeze for 5 minutes, then transfer to the fridge until ready to use.

The Oreo-cream cheese combination makes these truffles dense and moist

Melt candy coating according to package directions in a deep, small to medium-sized, microwave safe bowl. Dip balls into the candy coating, roll around to cover completely and remove using a fork (there may be a better tool for this, but a fork is the best thing I could come up with). To remove the excess candy coating, hold the fork in your right hand and use the left hand to briskly tap the right wrist.


Gently slide balls on the cookie sheet and sprinkle with the oreo crumbs. Place a sprinkle on the top of each ball. Allow to dry. Store in the refrigerator for up to 5 days.


Source: adapted from Bakerella

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