I made these for mother's day and they were a dream. Fun and unique.OREO Truffles
Makes approx. 50 one-inch truffles or 100 half-inch mini-truffles
Ingredients:
18 oz. package of OREO Chocolate Sandwich Cookies
8 oz. package of Cream Cheese, softened
*16 oz. Semi-Sweet Baking Chocolate or Chocolate Chips, melted
**Directions:
Crush the cookies into fine crumbs in a food processor.
Add softened cream cheese; mix until well blended or “until you have mud.”
Roll cookie mixture into balls, about 1-inch in diameter for full size truffles or 1/2 inch diameter for mini-truffles.
Melt the chocolate over a double boiler or in the microwave. Stir until smooth.
Roll the balls in chocolate to coat completely; use two toothpicks or forks to remove the balls from the chocolate, allowing the extra chocolate to drip off.
Place on a wax paper-lined baking sheet.
Refrigerate 30 minutes until the chocolate forms a hard shell.
Store leftover truffles (if any) in an airtight container in the refrigerator.
Add softened cream cheese; mix until well blended or “until you have mud.”
Roll cookie mixture into balls, about 1-inch in diameter for full size truffles or 1/2 inch diameter for mini-truffles.
Melt the chocolate over a double boiler or in the microwave. Stir until smooth.
Roll the balls in chocolate to coat completely; use two toothpicks or forks to remove the balls from the chocolate, allowing the extra chocolate to drip off.
Place on a wax paper-lined baking sheet.
Refrigerate 30 minutes until the chocolate forms a hard shell.
Store leftover truffles (if any) in an airtight container in the refrigerator.
No comments:
Post a Comment