Friday, February 01, 2008

Here's the recipe for the Oreo Truffles that I made last weekend. They were a big hit!

1 package Oreo cookies
1 8 oz package cream cheese, softened
1 bag dark or semi-sweet chocolate chips, or other melting chocolate

Smash cookies to dust. I double bagged them in freezer size Ziplock bags and whacked them with a meat mallet until they were all tiny bits. If you have a food processor, you can also process them. (The tinier the bits, the easier it will be to roll the truffles into balls.)

Using a mixer, whip the cream cheese til it's a tiny bit fluffy. Add the Oreo bits a little at a time and continue to mix. You'll end up with a very dark brown mixture.

Refrigerate for at least two hours so the mixture can meld together. This makes it easier to shape the dough into balls. Once you've removed the mixture from the fridge or freezer, roll it into bite-size balls. You don't want the truffles to be too big because they are very rich. Plus, you get more when you make them smaller!

After you've got as many Oreo truffles as you can make, put them back into the fridge or freezer for a couple of hours or so. If they're pretty frozen when you drop them into the melted chocolate, it's less likely that they'll fall apart.

Melt your chocolate in a double boiler or a microwave. Be careful not to scorch the chocolate or get burned by the steam if you use a double boiler. Then, using whatever method you choose, you want to coat the truffles in chocolate. I toss a few of the truffles into the chocolate at a time, flip them around with a spatula til they're coated, and then gently fish them out with a fork.

You can "garnish" the coated truffles with a drizzle of another kind of chocolate, but I'm too impatient for that. Enjoy!

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