Oreo truffle questions
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..
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.
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.
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.