One of my favouritest people from Apple asked me to save her from buying/baking something mediocre for her sleepover party that she’s attending. Jen’s only requests were that whatever I made should be very chocolatey and shouldn’t contain coconut. Pretty easy, right? Well, I pretty much jumped at the opportunity to finally try out the oreo truffle recipe I found on Bakerella‘s website. Seeing as her blog is one of my favouritest blogs, I thought it’d only be a perfect match for Jen’s needs.
After reading the recipe and all of the comments to see if there were any pitfalls to watch out for, I asked Opie to come with me to Bulk Barn, which seems to be the only place anywhere near my house that sells chocolate wafers. I didn’t want to go through all the trouble and possible failure of tempering chocolate to the right stage, so I figured traveling all the way to the east end of the city during 60km/hour winds would be a better idea. Not…..
Anyhow, I made the actual truffle the night before, formed it into the right sized spheres, and then just refrigerated it over night until the following evening. The chocolate for dipping would have to be melted, and since the truffles contain cream cheese, they are fragile enough to start melting or falling apart while dipping. I found that refrigerating them as long as possible did the trick.
This was also my first time dipping truffles into chocolate! I’ve drizzled with chocolate, I’ve baked with chocolate, I’ve spread chocolate onto the bases of macaroons, I’ve written in chocolate, but the task of dipping truffles without creating a hideous end result was daunting. I bought a dipping kit from Bulk Barn which contained the perfect tool for dipping truffles: it looks like a fork with the middle tines missing, and worked like a charm – until it broke after the 10th truffle. For a moment, I thought about trying to tape it into place because it was nearing 11pm. Thank goodness I found a plastic fork in one of my drawers, and decided to create my own dipping tool. Needless to say, buying the kit was a waste of money, and I’ll just use plastic forks from now on!
The only thing I had to adjust from Bakerella’s recipe was the amount of Oreo cookies I used. She saved 7 cookies, but I found that my mix was still too wet, so I added the remaining cookies (except for one, which I ate), and it turned out fine. I found that you had to double dip the white chocolate covered truffles, or else it was still a bit too translucent. The milk chocolate covered ones could get away with only a single dip, but who in their right mind would say no to a double helping of chocolate?
Recipe comes right after the jump:
- 1 package Oreo cookies (divided… use cookie including the cream center)
- 8oz. package cream cheese (softened)
- white and dark chocolate bark/melts/wafers
- Break Oreo cookies in half and put them into your food processor. Pulse on high until you’ve ground them pretty fine, roughly like bread crumbs.
- In a bowl, mix the cream cheese using your hand mixer or KitchenAid standmixer, and add the Oreo crumbs until combined.
- Roll your mix into 1inch balls and refrigerate for as long as possible.
- Melt the bark in two separate bowls, using the microwave or a double boiler.
- Dip each ball in the chocolate, tap off the excess and slide onto a sheet of wax paper to cool. For the white chocolate bark, you’ll have to double dip to get the right colour, but I did it for both chocolate barks because the more chocolate, the merrier.
- I used a plastic fork with the two middle tines broken off, and it worked like a charm.
- Let the truffles chill. Bon Appetit =)