Another truffle post. Seems like I can't get enough of them.
I had a serious hankering for Oreo truffles a few weeks ago that I just had to make some. Hubby thought they tasted like Oreo cheesecakes and he kept "stealing" some from the fridge. That was really amusing, since I asked him beforehand if he liked Oreo and he said he didn't. ;-)
What you need:
1 pkg (8 oz) cream cheese
1 pkg (15.25 oz) Oreo cookies, finely crushed
1 pkg (11.5 oz) semi-sweet chocolate morsels
1 tablespoon canola oil
What to do:
Put about 1/4 cup of crushed Oreo cookies aside to be used later for toppings.
Using a kitchen mixer, mix the cream cheese and the remaining Oreo cookies until well blended. Shape the mixture into 1 inch balls.
Place the semi-sweet chocolate morsels in a double boiler over low heat to melt. Add the canola oil and mix well. Dip the cream cheese-cookie balls into the melted chocolate and place on a baking sheet covered with wax paper. Sprinkle with the cookie crumbs that was set aside earlier.
Refrigerate for at least an hour. Do not rush - this is actually better after it is chilled. Place on truffle liners and enjoy!
1. For faster crushing of cookies, put them in a food processor and pulse until you get the desired consistency.
2. Some people don't like adding oil to their chocolate. I did so because it makes the melted chocolate more "workable" (pure chocolate is just so thick and dense), and it makes the chocolate glossy.
3. DO NOT use olive oil as you don't want some flavor mix-up. Use vegetable oil if canola is not available.
4. Be creative with your toppings! Use sprinkles, crushed chocolate - whatever goes!
5. Try Neufchatel cheese for less fat!