Lori’s Favourite – Double Stuffed Oreo Truffles
My friend Lori has been recommending I make these for a little while now, and I had a distinct feeling, last Monday, that it was the perfect day to make them. The weekend had gone by too quickly, it was filled with work, an unsuccessful Saturday morning bakery trip and many chats about money and houses – there was no time for a baking adventure.
So Monday was the day for a new treat – and Lori’s Double Stuffed Truffles Came to mind! (She didn’t even mind coming over to assist, and taste test of course!)
This recipe is very easy, and gave me the opportunity to use my food processor for something other than grating carrots!
If you have a food processor – use it. If not, the original recipe (from Some Kitchen Stories)says you can just use a heavy duty ziploc bag and a rolling pin to mash those Oreo’s to bits.
All you need to make these little beauties is…
1 full bag of Oreo cookies
1 – 8 oz block of cream cheese (I used light, even though there’s no way these could be construed as ‘light’ once you cream them with an entire bag of Oreos and then cover them in chocolate – nevertheless, I used light!)
1 1/2 cups Semi-sweet or White Chocolate Baking Chips (I tried it with both and I thought the white chocolate was best!)
So, get out your food processor out and try to assemble all of the pieces. Try again. And again. (Mine is quite picky and will not run unless it’s all exactly in place, and as I said – I use it only to grate carrots occasionally, so it’s like using it the first time every time and I never remember the trick – ask Lori – I’m not lying!)
Once that’s all set – put all the Oreo’s in and mash them to bits – really smash them – we’re looking for crumbs here. Then cut the entire block of cream cheese into the crumbs and mix away until it’s all smooth.
Then put the mixture into a bowl and put it in the fridge or freezer for 10-20 minutes to firm it up a bit.
Once it’s a bit firm, take tablespoon sized scoops of it to form it into round balls – this made 26 for me.
Then – although, it takes more waiting – I would recommend putting them back in the freezer for another 15 mins to firm again. While they are in there, and you’re just waiting ’til the moment you can eat them, melt the chocolate in either a double boiler or the microwave.
I found that the chocolate, for some reason, did not want to stick to the balls without giving it a good coating…sometimes there was a lot of coating!
Don’t panic though – rarely is too much chocolate a problem!
Try to dust the truffles with extra Oreo crumbs just as they are dipped, so the chocolate is still soft.
Once they’re all dipped – put them back in in the freezer (I know, I know, more waiting) until the chocolate is firm.
Then enjoy them and share with friends on a Monday night, and any time after that!