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Oreo truffle questions

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I would finally like to try making Oreo truffles.. I found some very helpful advice on a previous discussion, but had some questions for anyone with experience..
-Does reduced-fat cream cheese work? I use it successfully in baking..
-Do they freeze well?
-I can't get candy melts or almond bark.. I was just going to use melted chocolate. I'm afraid of the words "tempering chocolate".. any advice? Semi-sweet? White? the only successful coating I've ever done is a recipe that calls for a bit of paraffin, which I'd like to avoid..

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  1. Reduced fat cream cheese should work.
    I've never frozen them. Cream cheese frosting freezes well, so they should freeze well before dipping, but if you're going to temper chocolate (far less scary than it seems) don't freeze after dipping, it will take the shine off the temper.

    1. I've used the reduced fat cream cheese with no problem, and they freeze beautifully.

      For the dipping chocolate, I've never tried tempering it, always just used melted semi-sweet bakers chocolate for the coating.

      1. If you use chocolate but don't temper, you can refrigerate them and you'll still have that glossy chocolate and the snap. But, when it comes to room temperature, the chocolate will be more dull and have less of that snap texture. I have had tons of chocolate dipped strawberries, chocolate dipped everything and no one tempers and people still love it. Sometimes I wonder if I'm wasting my time but I like it tempered.

        I don't like reduced fat cream cheese but I think it'll work fine if you do. And, I've never frozen them but they're probably pretty good frozen. I don't know how well it would work if you defrost them.

        5 Replies
        1. re: chowser

          Fantastic.. thanks to everyone for their advice!! I'm going to get the peppermint "oreos" at my local grocery chain.. think that it would be great...

          1. re: rstuart

            I've made them w/ Trader Joe's mint JoJos and they were a big hit. I have to say, personally, that i don't like oreo truffles but they're easy and people like them.

            1. re: chowser

              easy + crowd pleaser is great this time of year..

              1. re: rstuart

                Exactly--and so easy to make a pretty platter. I crushed up candy canes and sprinkled them on top of the mint ones.

            2. re: rstuart

              I use the peppermint oreos in mine, they are delicious! Now I have to go to my grocery store to see if they're on the shelves yet....

          2. one year i made them 3 ways: with oreos, with blond oreos and lastly, with nutter butters. the nutterbutters were the favorites. :)

            3 Replies
            1. re: raygunclan

              Wow! What did you coat the nutter butters is? And did you use cream cheese in that recipe as well?

              1. re: rstuart

                i coated it in dark chocolate and sprinkled them with a little bit of fleur de sel. i used cream cheese in all 3. they really were a big hit! :)

              2. re: raygunclan

                i've done nutter butters also. they rock. both with bittersweet and white chocolate on the outside.

              3. I just cracked open a jar of Trader Joe's new Speculoos Cookie Butter, which I understand is similar to Biscoff spread. I think this stuff would be great either subbed for, or mixed 1:1 with, the cream cheese in cookie truffles. Not necessarily Oreo - could be vanilla cream or maple cream
                sandwich cookies. Graham crackers, particularly cinnamon grahams (which are similar to Biscoff cookes) would be another good way to go.

                2 Replies
                1. re: greygarious

                  If you could add some marshmallow or fluff to it, it would be a bite sized s'more.

                  1. re: chowser

                    I'm drooling on the keyboard here...