Tuesday, September 18, 2007
The Oreo Truffels
Oh ya. How on earth could this recipe NOT be good?! I can not wait to try this with dark chocolate and with crushed candy cane on top at Christmas. This was so easy it is ridiculous (although the melting, dipping chocolate part can get messy. Nate did most of the work on these and we made them to take last Saturday for game-watchin'. They traveled well and we didn't even try to make them look pretty this time round and they came out pretty sweeeeet!
The original recipe is from KRAFT home of easy-peasy awesome goodness like these! Just this evening I discovered this fabulous option to the melting & dipping featured on Carrie's Blog
1 1lb bag of O-R-E-O cookies
1 8oz package of Cream Cheese (softened)
1 8oz package of Bakers Semi-Sweet Chocolate
Wax paper, food processor, large stockpot & small saucepot
Crush the Oreos in the food processor or blender, I did as Kraft suggested and did 9 first (set them aside for topping) then did the rest for the fillin (minus the one I ate, which is pretty good- only ONE!) I had extra toppin so next time I'll do 6 separately (and maybe let Nate eat one...).
In a large bowl combine soften cream cheese and Oreo crumbs (Nate used a spatula and really mixed it up GOOD). We then refrigerated the mix for 45 minutes to make the ball rolling easier. To melt the chocolate I filled the large pot with water (bring to a boil) and put the chocolate in a small pot, hold the small pot over the large boiling water pot so that about a 1/2 inch to an inch of the bottom of the small pot is in the boiling water- melting the chocolate. Roll Oreo mix into 1-inch balls. Dip in melted chocolate & place on wax paper covered cookie sheet. Sprinkle set-aside crushed cookies over the dipped balls. Refrigerate for at least an hour before serving. AWESOME.