Saturday, October 16, 2010

Oreo Truffles

I just realized that I can make these truffles in less than 2 hours. They only need 3-4 ingredients and they look like they took a lot of effort and they taste delicious (imo)!
I've seen the recipe with some slight variations on Bakerella's site (check out for some  insanely cute creations) and also on the Kraft website.

Oreo Truffles:
1 pkg Oreos (regular kind not double stuffed) minus 9 cookies..i.e about 36 cookies.
1 8 oz pkg cream cheese at room temp...they taste good with the light cheese too.
1 pkg Wilton white or milk chocolate candy  melts.

Grind the cookies in a food processor as fine as you can get it, even med coarse crumbs are fine. Mush in the cream cheese and mix well until it becomes a dough. Pinch off pieces of dough and roll into a ball. Put them on a wax paper lined plate and put them in the freezer for 10-15 mins. While they're in the freezer, split the candy melts in 2 microwavable glass bowls and put one of them in the microwave. Melt the candy as per the directions. I add a 1/2 tsp of Crisco to the melted chocolate to thin it out a bit.
Take the balls out the freezer and reroll the now firm dough into rounder balls (they may have flattened in the freezer).
Drop them one by one in the chocolate, dip, cover, drain, place on wax paper to harden.

This takes some practice and some playing around with tools. What works for me is 2 forks and a spoon. I drop the ball in, use the small spoon to spoon chocolate over the ball. Then use one fork to lift it, tap it firmly to drop the excess chocolate through the tines. Then use the 2nd fork to slide the ball carefully from the fork onto the wax paper.

Start melting the 2nd bowl of chocolate so it will be ready once you're thru with 1/2 the balls.
Dip all of the truffles and place on the wax paper to dry. I pop the tray into the fridge for about 5-10 mins to firm up.
While in the fridge, melt about 2 tbsp of milk chocolate chips in the microwave. Spoon it into the corner of a small ziploc bag. Snip off the corner and try drizzling the chocolate on a plate or paper. Take the truffles out of the fridge and drizzle the chocolate over the them. 
Pop them back into the fridge for atleast 10 mins to harden.
Take them out, trim or break off any excess chocolate drips (use a knife for big blobs) and put them in pretty mini cupcake liners. You should be able to make about 36-42 truffles with this recipe.
Note: You can use any chocolate in place of the candy melts. The candy melts are easier to melt and handle and do not clump like regular chocolate can. I have used regular white chocolate chips in the past. Just keep some Crisco (dalda? vanaspati? some kind of fat with no water content) handy to thin it out else it can get very messy and frustrating. 


  1. I have had some of these and they are absolutely the best......
    I hope I get to make them some time.

  2. Come over and we can make them together with the cookies :-)