I’m going to be super busy the next couple days. My parents and brother will be here on Thursday. If I don’t have the sugar cookies done, I will be grounded. Why is it your parents still scare you even after you are all grown up and moved away? I wanted to get one more recipe out to you before I head back in the kitchen and slave away on a few more desserts.
I saw these Oreo Truffles the other day and got so excited about them. Oreo cookies, Cream Cheese and melted chocolate, what could go wrong? Well, let me tell you! Processing the cookies and cream cheese gave me no troubles. It was the melted chocolate and dipping those darn Oreo truffles into it. Every which way I tried would not work. I did not want a huge pool of chocolate on the bottom of each truffle. I finally decided to take my clean hands and go straight for the chocolate. With tons of melted chocolate on my hands I took the Oreo truffle and gently rolled them around so they would have chocolate all over. It was very messy and I was really wishing I had latex free gloves to use. I think the chocolate would work better with the gloves. Later that night, I realized a toothpick inserted into a truffle would probably have worked. It would allow the chocolate to drip nicely off the Oreo truffle. I’ll save that for next time.
After letting them sit and harden, I finally tried one. Everything I had been feeling earlier about the truffles melted away. They were amazing! It was worth all the swearing.
Mom, I’m done and will go work on the sugar cookies.
- 1 Package Oreo Cookies
- 8 oz Cream Cheese
- 2 bags Semi-Sweet Chocolate Chips
- 12 oz good-quality white chocolate, chopped (optional)
- red and green food coloring (optional)
- Add Oreos and cream cheese to food processor. Pulse 2-3 minutes until sticky and shiny.
- Refrigerate for 1 hour or more to harden.
- Roll into 1-inch balls. Refrigerate till chocolate is ready.
- Stir the semi-sweet chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
- Coat Oreo balls in chocolate, place on baking sheet lined with parchment paper.
- If using… Melt white chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Transfer to two bowls.
- Add the green food coloring to one of the bowls with the white chocolate. Use as much as you like to get the color you want. Do the same for the red food coloring. Drizzle over the truffles.
- Refrigerate until ready to serve.
Source: slightly adapted from The Culinary Couple