Monday, August 24, 2009

Easiest-ever Chocolate Truffles

With the holidays creeping up upon us, it's time to start thinking about those holiday gatherings and get togethers. If you're like me, no matter who's having the gathering you'll ask if you can bring something (food, drink, etc.). Even if the host or hostess expressly denies the need for anything additional, I will always bring a little something anyway, and leave it up to them to put it out for the gathering or keep it for themselves.

One of the easiest and most raved about foods I've made I found in a Better Homes and Garden magazine and altered it slightly to suit my taste. The original recipe was for chocolate truffles, made from Oreo cookies and dipped in white chocolate. Personally I prefer my chocolate to actually have a CHOCOLATE taste -- so for me, the white chocolate was out.

I've now made every flavor that Nabisco Oreos have to offer, and everyone I've give these truffles to has begged for more. Here's the general (altered) recipe:

1 package (16 oz.) Oreo cookies, finely crushed (I use a food processor to get them ultra-fine and powdery.

1 package (8 oz.) cream cheese

2 packages (8 oz. each) Bakers' semi-sweet baking chocolate, or 4 cups of your favorite semi-sweet chocolate chips.


Place cream cheese in mixing bowl. Beat on high speed until softened. Add crushed cookies and mix well. Cover bowl and put in refrigerator for 3 to 4 hours or until firm.

Roll mixture into approximately 40 - 45 small balls (diameter of a quarter). Place on waxed paper and put in freezer for 1 hour.

Melt chocolate or chocolate chips in a double boiler. Dip balls in melted chocolate and place back on waxed paper. Refrigerate until ready to use.

Variations: Peanut Butter Oreos, Double Fudge Oreos, Mint Chocolate Oreos (my favorite).


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