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Recipe: No Bake Oreo Truffles
November 28, 2014
Ok so I shouldn't call them "MY" truffles.
It actually all started with my best friend Rachel and her friend Dana. Dana made these delicious treats for Rachel to bring to my engagement party as favors.
They were a huge hit, to say the least. Long story short, I asked her for the recipe and the rest is history. After getting the truffle making down to a science (the first couple batches tasted great but looked a little sloppy!), they are now my go to treat to bring to the office, parties, and holidays.
A lot of people have been asking for the recipe lately so I figured what better way to kick start this lil ol' blog of mine! Just in time for the holidays, you too can wow your friends and family with these easy, no bake, 3 ingredient treats.
1 package of Oreos
1 package of Cream Cheese (8oz package)
2 1/2-3 boxes of Bakers Semi Sweet Chocolate (4oz boxes)
1-2 bags of Candy Melts-optional for drizzle
(you won't be using a full bag, just a handful and if you want to do two different colors, ie 2 bags)
Large Cutting Board or Flat Plate
Double Boiler Insert
Handful of Skewers (like you would use for a shish kabob)
Disposable Decorating Bags or Ziploc Bags-optional for drizzle
(I use these from Michaels)
Truffle Wrappers-optional if you want to display them nice
1. Crush all the Oreos with a food processor. I do one row at a time. Just chop till the oreos are super fine and look like ground coffee. Then dump them all into a large bowl.
2. Mix Ground Oreos with Cream Cheese. I do this by hand. Lots of kneading and mixing and rolling around. Don't be afraid to get your hands dirty. This is the messiest part!
(Tip-Leave the cream cheese out for a bit before you start so its alittle soft. It makes it easier to mix, vs. it being cold straight from the fridge)
3. Once you have a good "dough" and everything is mixed, you will be ready to make your truffle balls. Just grab a little ball size and roll little balls with your hands.
You might call them 1" balls but around there is good. Most of mine vary in size as I do it, but I try to make them as uniform as I can.
4. Keep making balls and lay them out on a flat plate or cutting board lined with Parchment Paper.
(Oh yeah, you want to have the parchment paper and plate prepped before you start to get your hands dirty! Forgot to mention that!)
5. Once you have all your balls ready, pop them in the freezer so they harden up a bit before you start to dip them in the chocolate. It will make it easier when you go to dip!
6. While the balls are hardening up in the freezer, start to melt your chocolate in the double boiler. I use this great little double boiler insert from Ikea.
Just pop it over a pot of boiling water and melt the chocolate in it.
(or as you can see in my photos below, before I got the boiler insert, I just used a smaller pot inside a larger pot and strung it together with a hair tie MacGyver style)
Now this the part of the process that's super tricky and the part that takes the most practice. I get better each time I do it. You have to just really keep stirring the chocolate and make sure it doesn't burn as you are melting it. Try to start on Medium to High Heat then reduce to low. You want to get it to a really nice consistency where it's not too thick, keep adding chocolate to melt as you need it.
Once the chocolate is at a good consistency, you are ready to dip your balls!
(yes I know. dip your balls. I am laughing as I type. But let's try to be adults here ok?)
7. WORK FAST! This will help you from not burning your chocolate.
I use a spoon to coat the ball with the chocolate and roll it around in the pan. Then I take a wooden skewer to lift it out of the chocolate and onto a new flat plate or cutting board lined with parchment paper.
(Remember to prep this before you start to do your dipping!)
8. Layout all your truffles and touch up any areas that need fixing.
9. Next, you can either let dry in the fridge and be done, or add some festive drizzle. If you are opting to drizzle, fill your ziplock or decorating bag up with a few melting candies. I use these from Michaels. They have a ton of colors always. But you can also find them elsewhere especially during the holidays. I know Target carries them for Valentine's Day usually, so check your local stores if you don't have a Michaels near you.
10. Use the still hot water from the double boiler and submerge the candy bag till all candies are melted. Cut the tip of the bag and start drizzling!
Use 2 colors or just 1. It's really up to you. I like using 2 for Christmas especially, but 1 works just fine! So once you are done with your drizzle, pop them in the fridge till they harden up. Then all you have to do is peel them off the parchment paper and throw them in a tin or you can put them in individual mini cupcake wrappers.
Wah La! Truffles!
I want to say I read somewhere that they are around 100 calories each. Who knows. Who cares. I also didn't include how many this recipe makes. It depends on how big you roll the balls. I want to say on average 35-40 maybe? Don't quote me on it though, but roughly that's a good ballpark.
You can also mix it up and dip these in white chocolate and I have seen people top these with extra Oreos that they crush and set aside. The world is your oyster little truffle makers, now go... create!
If you have made these before, let me know in the below comments how your truffle making went and if you have any tips to share or special touches!