Finally. The famous Oreo Truffle. It has made its way to practically every party, family function, get together, etc. since I discovered these dangerous little things. I will warn you now---they're beyond dangerous. I've been meaning to post this recipe for some time now. (I know, I know...I've been seriously slacking with the blog...there are not enough hours in the day!) So in an effort to get back on track with my blogging, here's a quick mini entry on my all time favorite, but most simple recipe ever.
I will give you fair warning, however... making them can be a potential mess depending on your melting methods and type of melting chocolate. I've experimented with every kind of chocolate and method for dipping and I've finally perfected my process. Using white chocolate morsels for melting is without a doubt the messiest path to go down, so avoid using them. Chocolate bark or chocolate candy discs are definitely life savers. You might have to hunt a little harder to find them, but it is totally worth it. (I found mine in the bulk section at Wegman's and you can also find them at some craft stores such as Michael's. Make sure they are the white chocolate kind, not the vanilla kind!) With that said, they are really truly easy to make. No baking required...just some crushing, mixing, melting & dipping! And to top it off, these truffles are quite the crowd pleaser & they are sure to impress.
If you're a fan of Oreos like I am, this will be a little taste of Oreo heaven. Or several tastes... :) Having only one is a challenge, trust me!
Oreo Truffles
makes about 70 truffles, depending on the size
1 package of Oreos (you can also use mint Oreos!*)
1 8oz packages of cream cheese, softened (sometimes I might add an additional 1/2 of a package of cream cheese)
About 24 ounces of white chocolate
About ¼ of a bag of milk chocolate to drizzle on top
*If you're making mint Oreo truffles, you can top your truffles with crushed mint candy--- I made them for the holidays and topped mine with crushed peppermint candy canes!
Crush the entire package of oreos in a food processor until very fine (make sure you get rid of all the chunks). Mix in the cream cheese until well blended. Make sure all the white spots from the cream cheese disappear. Roll into balls (about an inch, or whatever size you prefer) and place onto wax paper or parchment paper covered baking sheets. Refrigerate for about an hour or until firm. This way, your truffles won't fall apart while trying to dip them in the chocolate---they melt very easily! You might have to stick them back in the fridge during the dipping process just to make sure they aren't getting too soft. You can also refrigerate them overnight or freeze them if you're short on time.
Melt chocolate over a double boiler, or in the microwave, dip truffles, and place back onto wax paper or parchment paper. Drizzle melted milk chocolate over top or substitute with crushed oreos or anything else to be creative. Refrigerate for another hour and then store truffles in a tightly sealed container in the fridge.
all photos © Bunhead in the Kitchen, 2011
