Tuesday, December 21, 2010

Cream Cheese Oreo Truffles

These easy to make confections will put you in chocolate overload.  I recommend making with a friend (it will make the dipping part easier).  The assisting is really easy, so you could even have a child help.

  • 1 Bag Milk Chocolate Chips
  • 1 Package Double-Stuff Oreos
  • 8 oz. Cream Cheese
  • Edible Pearls/Sprinkles
  • Medium Pot
  • Medium Glass Mixing Bowl
  • Spatula
  • Food Processor/Chopper
  • Heavy Duty Mixer or Handheld Mixer and Mixing Bowl
  • Two Forks
  • Mini Cupcake Liners
  • Cookie Sheet
  • Small Melon Baller/Cookie Scoop or two small spoons
  1. Soften the cream cheese
  2. Use the food processor to chop the oreos into small pieces (you could also do this by putting the cookies into a bag and crushing with a large spoon, or glass bottom)
  3. Mix the cookie crumbs/pieces with the cream cheese until well blended
  4. Refrigerate for an hour until the mixture become stiff
  5. Separate the cupcake liners and set out on cookie sheet
  6. Create a double-boiler using the glass bowl, and pot (see instructions on the post about White Chocolate Peppermint Popcorn)
  7. Melt the milk chocolate in the double boiler (remember to use the spatula the stir constantly so the chocolate doesn't burn)
  8. Remove the oreo mixture from the fridge
  9. Using the melon baller, scoop small balls of the oreo mixture and drop into the melted chocolate
  10. Use the forks to turn and completely cover the oreo truffle
  11. Remove the truffle from the chocolate, and place onto a cupcake liner (lift with one fork, and scrape onto liner with the other)
  12. When you finish with the entire batch of oreo mixture, sprinkle all truffles with the edible pearls
  13. Cool completely in the refrigerator
  14. Truffles will be ready to serve in about 1 hour

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