How to Make Oreo Truffles Jan 19th 2013, 08:00 For those of you who love Oreo cookies, here's one way to really indulge in some Oreo fun. This recipe will turn your favorite cookie into an amazingly delicious "truffle". Edit Ingredients - 1 package Oreo cookies, finely crushed and divided
- 1 package Philadelphia cream cheese, softened
- 2 packages Baker's semi-sweet chocolate, melted (or white almond bark)
- If you're making a vegan version just substitute with vegan cream cheese and vegan semi-sweet chocolate chips
- Crush the Oreo cookies into fine crumbs.
- Mix 3 cups of the cookie crumbs and the cream cheese until it's well blended.
- Shape the mixture into 42 1-inch (2.5cm) balls. Place each ball onto a baking sheet covered in wax paper.
- Melt the chocolate.
- Dip the balls in the melted chocolate. Return them to the wax-paper covered baking sheet. To coat them in the melted chocolate, use a candy or truffle dipper, or use two forks to roll each Oreo ball until it is evenly coated.
- Remove the dipper/forks from the balls and allow the excess chocolate from the balls to briefly drip back into the bowl before placing them onto the baking sheet.
- Chill the Oreo truffles. Refrigerate for at least 1 hour, or until the balls are firm.
- Serve and enjoy!
- After shaping Oreo mixture it is best to freeze them for about 3 hours or until frozen, this will make it easier to dip in the chocolate and will also give a rounder, cleaner appearance. (Recommended but optional)
- These taste great frozen as well as fresh.
- Keep refrigerated when not consuming. Use an airtight container to prevent cross-contamination with less appetizing fridge odors.
Edit Warnings - These truffles are very rich! For those with high cholesterol, or diabetes, only eat a couple of truffles at a time.
Edit Things You'll Need - Mixing bowl and pestle or rolling pin to crush cookies
- Bain-marie, double boiler to melt chocolate
- Candy or truffle dipper (optional but helpful)
- Wax paper
- Baking sheet
- Refrigerator and/or freezer
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