Oreo Truffles from Episode 57
About the Recipe
When she first tasted them, the only thing stopping Bossy from eating a dozen of these truffles was the fact that for every one she put in her mouth, the charitable causes they were destined for would get less! In the words of Nigel Tufnel in Spinal Tap, "this one goes to 11." Bossy found the recipe on Sally's Baking Addiction.
Here is the recipe from Sally's Baking Addiction:
Ingredients
36 (14.3oz/405g) regular Oreo cookies (not Double-Stuf)--note that the family size bag will give you leftovers and the regular size bag doesn't have enough.
8 ounces (226g) full-fat brick cream cheese, softened to room temperature-you can stick it in the microwave for 20 seconds to soften it.
12 ounces (339g) semi-sweet or white chocolate, coarsely chopped Bootie and Bossy used the Pound Plus bar from Trader Joe's. We recommend the dark chocolate one.
1/2 teaspoon vegetable oil or coconut oil
optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate. Bootie used Valentine's Day sprinkles from last year (or maybe ten years ago-time flies in the larder!)
Instructions
Make the Oreo truffle filling: Place the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse into a fine crumb.
Using a hand-held or stand mixer fitted with a paddle attachment (or just continue using the food processor if it’s large enough), beat/pulse the Oreo crumbs with the softened cream cheese until combined.
Using a Tablespoon, scoop out a spoonful of the mixture (about 18–22g each) and, using your hands, roll into a ball. Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you’re in a rush, cover and freeze the balls for 30 minutes. (Do not freeze much longer than that, unless you transfer them to the refrigerator after 30 minutes.)
Melt the chocolate: Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
Coat the Oreo balls: Working with one Oreo ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release.
Optional garnishes: If desired, top with sprinkles or Oreo crumbs while the chocolate is still wet. If you have leftover or another melted chocolate, use a spoon or a squeeze bottle to drizzle it across the tops of the dipped truffles.
Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.
