I just had these at a Christmas party....to die for. I still can't believe that the only ingredients are oreos and cream cheese. The gal who brought them made them about the size of golf balls, so much larger than a "truffle"...but quite the treat! I love making "real" truffles with ganache, etc. but these were really amazing, too!
8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate
Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.
I posted this on a couple other threads, but these are my go-to holiday treats. I typically coat some in white, some in dark, then drizzle the contrasting color. Or for Christmas, I get red and green candy coating and drizzle that on the white and dark coated balls. Vary the colors for other holidays. (And I typically make them about 3/4" diameter.)
This year's new variation (and a big hit at the cookie swap yesterday) was to use Trader Joe's candy cane Joe-Joe's, then top the coated truffles with crushed candy canes (an idea from one of the other threads). I was very happy with the results!
FWIW, I originally saw these in my mother's Quick Cooking magazine as "Coated Cookie Drops," but renamed them to "oreo truffles," so I'm amused to see you use the same name.
Wonderful ideas. I just finished trying out a super easy holiday truffle recipe. White Chocolate and Orange Truffles rolled in unsweetened coconut. They come out very cute - like little snowballs - and taste just like an orange creamsicle pop. They were also so easy. You can make them in small batches (they are very rich so three per person does the job) and there is no double boiler required. Here's the link for pictures and the recipe is below
White Chocolate Orange Truffles Rolled In Coconut
Makes 14-18 Truffles
Adapted from Cooking Classy
1/4 Cup Salted Butter
Zest of 1 large Navel Orange
3 Tablespoons Half & Half OR Heavy Cream
1 Cup good quality White Chocolate Chips
(we prefer Guittard
)1/2 teaspoon good quality Orange Extract
1/2 Cup Unsweetened Coconut Flake
Equipment: a fine mesh sieve
1. Pour the white chocolate chips into a heatproof bowl. Set aside.
2. In a small saucepan over medium low heat, start melting the butter and add the orange zest to it. Once butter has melted, pour in the cream or half and half and whisk gently until incorporated. Turn up the heat to medium and scald the mixture. It should come to a bubble for 30 seconds or so.
3. Pour the hot butter and cream mixture through a fine mesh sieve over the bowl of white chocolate chips. Using a spoon, press down on the orange zest that collects in the sieve to release more of the natural orange oils. Discard the zest. Let the white chocolate chip and cream mixture rest for a minute before adding the orange extract. Stir vigorously until the chips melt and the mixture is smooth.
4. Cover the bowl and remove it to the fridge to chill for an hour or more until the mixture is firm and able to be handled.
5. When ready to assemble truffles, pour coconut flakes into a plate. Scoop out a teaspoonfuls at a time of the chocolate and form it into balls using your hands/palms. Roll the truffles in coconut if you like.
Store truffles in the fridge for up to a week or in the freezer for about a month. Bring to room temperature before serving (I even like them straight out of the freezer!).
Good question Muhlyssa, I'd like to know that as well.
Also, do you think I could coat them in graham cracker crumbs after dipping them in chocolate? If so, how would you recommend I go about doing so? Just sprinkling the crumbs over the wet chocolate? Or could I roll the freshly dipped balls in the crumbs without messing up the chocolate coating?
You can make the normal coated-in-chocolate ones early, but I keep them in the fridge due to the cream cheese. I've got some in the fridge that have been there a week or so.
Here's my experience with the candy cane crumbs: I rolled some uncoated balls in the candy canes, and they were gorgeous. However, after refrigerating, they get sticky and the pink and white crumbs kind of absorb into the chocolate. I re-rolled some of those before packaging to give away. The combo of the sticky balls and the candy cane coating was pretty sticky.
The next batch I did, I coated the balls and sprinkled candy cane crumbs on top of the balls while the coating was wet. (Dip a few, sprinkle them, repeat.) Also very pretty, and not as sticky.
I don't know exactly how this will translate to graham cracker crumbs, except that I wouldn't try rolling the freshly dipped balls in the crumbs, 'cause I don't know how I'd handle the wet coating without messing it up.
I just made these last week, took them to work, and they all disappeared instantly. They're fantastic. I'm wondering about other types of sandwich cookies, and possibly booze. Peanut butter cookies? Almond snaps and amarretto? Chocolate sandwich cookies and rum? I'll have to scout the cookie aisle.
A friend of mine has her own cottage industry making rum balls with crushed 'Nilla wafers for people over the holidays. Pretty tasty. I think they're pretty standard though--she says there's dozens of recipes out there. Might be more fun if they were coated in chocolate though.... I gotta go call her now, I think:-)
i'm a big fan of experimenting, but since i haven't made or tried these yet, i don't know enough about them to be able to suggest substitutions.
i do know that there's a vanilla sammich cookie out there that i love...i don't remember what they're called...maybe cafe something? cafe creme? i dunno, but i'm pretty sure the keebler elves make it...
i would be wary of adding liquid (rum, etc.) b/c it might mess up the consistency of the filling. if it turns out that liquids do work, then i would definitely toss some coffee in the mix!