Cookies & Cream Truffles

21 12 2009

Originally, my plan for this weekend involved a friend visiting, watching Love Actually and drinking hot chocolate while catching up, and maybe making some Christmas cookies.  Since the snow canceled out the friend’s visit, I decided to stick with some holiday baking to pass the time in between shoveling.  Picture this, by late afternoon on Saturday, I was wearing a black spandex base layer with a long sleeved eggplant-colored shirt, my Ms. Santa skirt apron, teal ski knee socks, and a black zip up fleece.  I was really a sight.  Fortunately, my candy making was much more effective. 

I’ve never made truffles before, so I was really being ambitious trying five new recipes in one weekend.  It turns out that they’re fairly easy, as long as you go with your gut when you’re making them.  But be prepared for a big mess in your kitchen, because that’s what I was left with after a whirlwind of candy making all weekend. 

I started with these cookies & cream truffles, a recipe from Katie Lee Joel (soon to be the ex Mrs. Billy Joel), published in Cosmo in April.  She says that if you store them in an airtight container in the freezer, they’ll last for two weeks.

I started by getting out all the ingredients:

8 Oreo cookies
4oz. cream cheese
1 c. semisweet chocolate chips
1 t. powdered sugar, for dusting

I’ll add in an extra ingredient here too – 1 tablespoon of shortening.  Katie doesn’t seem to think it’s necessary, but if you add it into the chocolate when you melt it, it will make it shiny, and keep it melted for longer, which makes it easier to work with when dipping the truffles – more on that later.

Ingredients galore! I got out all of the ingredients for all of the recipes at once

First, line a baking sheet with parchment paper – I didn’t have any, so I used waxed paper, which worked just fine. 

For the next part, I used a food processor – it seemed to work easiest. 

Take your Oreos, all eight of them, and put them in the food processor and pulse into fine crumbs

If you don’t have a food processor, you can put the cookies in a zip-top plastic bag and crush them.

Mmm, they look good already! But I've always been a sucker for Oreos

Then add your cream cheese...

...and pulse until just mixed

Use a teaspoon to scoop the cookie mixture into small balls (I also rolled them in my hands to get them to look the way I wanted)

Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about one hour (I put mine in the fridge for about 90 minutes, and they came out fine also)

While you’re waiting, you can either start your next truffle recipe, which is what I did, or pop in a Christmas movie, like Love Actually or Ziggy’s Gift to get yourself in the holiday spirit!

Then, after the requisite time has passed, Katie Lee Joel suggests you put the chocolate chips in the microwave, first for one minute and then stir, then for 30 more seconds and stir again. 

It comes out looking like this.

I used this method to then dip the truffles using toothpicks or two forks, like Katie Lee suggested, but it was a MESS.  The easier way to do this is to go ahead and use the chocolate chips if you want, or pick up a bar of semisweet chocolate (8 oz) and chop it up into little pieces.

It already looks prettier

Put that in a small saucepan, and add the shortening to it.

Melt this on low heat, stirring occasionally, but always watching it, until it's smooth and shiny

Once it’s smooth and shiny, take it off the heat, and start dipping – the easiest method seemed to be to put one truffle in the chocolate at a time, roll it around with the wooden spoon I had used to stir the chocolate until it was completely covered.  Then, pick it up underneath the truffle, using a fork, and scrape the bottom of the fork on the side of the pot to remove any excess chocolate – it will still drip all over the place, so just be prepared.  Place it back on the wax paper-covered baking sheet and repeat.

To finish them up, put some powdered sugar in a sieve and dust it over them. I didn't have a sieve (or the ability to get to one), so I just sprinkled with my hands

Once they’re at this stage, cover them with plastic wrap and stick them back in the fridge until you’re ready to package them up, at least an hour.  Katie Lee again suggests freezing them, but they firmed up great in the fridge for me (and that’s where I have the most room!).  They should be served cold.

Once I was ready to package them, I put them in mini cupcake papers:

Don't they look delicious?

This recipe doesn’t make a lot of truffles (and mine were all about an inch/inch and a half in diameter), so if you want to make a lot of them, I’d recommend doubling it.  They are delicious and easy, and make a great Christmas gift!

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2 responses

22 12 2009
Marshmallow Truffles « The Handy Homeowner Girl

[…] 22 12 2009 In the midst of my Cookies & Cream Truffles, I started to make another delicious recipe – these marshmallow truffles.  I tweaked this […]

4 01 2014
Marshmallow Truffles | My Big Brave Life

[…] the midst of my Cookies & Cream Truffles, I started to make another delicious recipe – these marshmallow truffles.  I tweaked this […]

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