Wednesday, July 27, 2011

Oreo Truffles

Once upon a time, someone had the genius idea of smashing up a bunch of Oreos and mixing them with vanilla ice cream, giving the world the gift of Cookies and Cream.  I'm so grateful to that person!  But then they had to take it even further.  They decided to not just smash the Oreos, but to turn them into nothing but crumbs, frosting and all, which, as it turns out, makes a fabulous chocolate crust for a no-bake pie.  My gratefulness turned to awe.  But do you think they stopped there?  Nope, they had to get even crazier and mix those crumbs with cream cheese.  And what you get from that is a deliciously thick and fudgey paste, which, when rolled into balls and dipped in melted chocolate magically turns into a rich and decadent truffle.  


The concept is nothing short of brilliant.  And apparently everyone has been doing it but me!  I went to a friend's house last Friday night, and she had made these delicious, chocolatey balls of heaven; she had heard about it from a friend, who heard it from her friend, who heard it from...  you get the idea.  No one knows who came up with this.  I'm just glad I jumped on the bandwagon, since these are about the easiest chocolate dessert you can make in a fun little bite-sized package.


Oreos are a classic cookie from most people's childhoods; in fact, they're the only "hard" cookie that I'll eat, although even then, I have to completely soggify (yes, I made up that word) them in a glass of milk.  I like cookies very soft, under-baked to the point where they're almost raw.  Unfortunately, Subway knows that, and they deliberately keep a glass case of soft, buttery cookies by the register, taunting me when all I want is a healthy sandwich for lunch.



Of course, I had to put my own twist on this truffle recipe.  I made Cookies and Cream Truffles with chocolate-filled Oreos in the filling and covered in white chocolate.  Then I made Lemon Truffles with lemon cookie filling encased in semi-sweet milk chocolate.  Jamie and I each tried one, and couldn't decide which we liked better since they were both so creamy and luscious.  So that I wouldn't have them tempting me in my own house, I wrapped up the rest to bring in to work.  Of course, I'm bringing the temptation to my coworkers instead, for which they may either love me or hate me.  However, based on their reactions to the treats today, I'd say their feelings lean more towards love.  :)  They were gone in about 5 minutes.


A friend at work is having a birthday party this weekend, and asked if I would make some of these for her--of course, I'm honored and thrilled to be asked!  Now my mind is reeling with all the possibilities...  peanut butter filling with dark chocolate, lemon and white chocolate, Nutella instead of cream cheese in the filling, mint and chocolate, any of the above rolled in crushed nuts or mini chocolate chips instead of melted chocolate, or powdered sugar...  Just thinking these naughty thoughts makes me feel like I need to be getting in a good workout at the gym right now.



Cookie Truffles
  • 1 package (@11-15 ounces) cookies such as oreos, nutter butters, lemon, etc.
  • 1 package (8 ounces) cream cheese, slightly softened
  • 12 ounces baking chocolate or chocolate chips
In a food processor, crush the cookies until you have fine crumbs.  Add the cream cheese and process until mixture is thick and pasty and fully incorporated.  (Note that if you are using a cookie with cream filling such as Oreos,  you may need slightly less cream cheese than with a cookie with no cream filling.)

Scoop the filling into a bowl, cover with plastic wrap, and refrigerate for 1-2 hours.  Form into balls (this will make 36-48 truffles, depending on how big or small you make them).  Melt the chocolate according to the instructions on the package.  Dip the balls in the melted chocolate, chocolate chips, sugar, etc, then place on a baking sheet covered with wax paper.  Top the truffles with sprinkles, or whatever decoration you would like.  Chill for about an hour before serving, and store leftovers (if there are any!) in the fridge.