These are really easy to make and are quite good, although very rich (aren't all truffles, though?)
36 oreos, crushed/processed into fine crumbs
8 oz. pkg of cream cheese, room temperature
For chocolate truffles, all you do is use a mixer to thoroughly combine the oreos and cream cheese. Freeze in the bowl just long enough to be easy to scoop (maybe 1/2 - 1 hour). Use a small cookie scoop/ melon baller, and place scoops of the dough onto a piece of waxed paper on a cookie sheet. Freeze until firm. Once frozen, melt some chocolate or almond bark (chocolate or white). Using a toothpick, dip the frozen truffle into the chocolate, and place back on the waxed paper. If you are making multiple kinds, swirl chocolate on top in a distinctive pattern, or drop sprinkles on top (before the chocolate hardens) so you know what kind of truffle is inside.
For other flavors of truffles, use a combination of regular oreos OR vanilla oreos and flavorings. For example, we've made raspberry, orange, rum, mint, etc. truffles. The amount of extract to use depends on your tastes- anywhere between 1-3 tsp! I think that the mint truffles turn out better just using mint oreos.
Easy and fun- it feels so gourmet- even though it's ridiculously easy!
Enjoy! Alisa
Subscribe to:
Post Comments (Atom)
2 comments:
I forgot to say that you can store them in the freezer for months, too. The insides are almost better after being frozen for a little while because the oreos break down into a smooth texture.
Ooh, Alisa, these sound DIVINE! I am going to make some of these next time I can get to the store to get the ingredients.
Post a Comment