RECIPE: REC: Oreo Truffles

RECIPE:
D

debbie_in_ga

Well-known member
Is the the one that was posted at Gail's?

Debbie

Easy Oreo Truffles Recipe #186726

This one is a little different from the one I found posted here. From Kraft Foods magazine.

by SkinnyMinnie

3 1/2

dozen

time to make 2 hours 30 min prep

45 Oreo cookies, divided (1 package)

1 (8 ounce) package cream cheese, softened

2 (8 ounce) packages semisweet baking chocolate, melted

1. Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).

2. Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.

3. Add the cream cheese and mix until well blended.

4. Roll cookie mixture into 42 balls, about 1" in diameter.

5. Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).

6. Sprinkle the tops of the truffles with the reserved cookie crumbs.

7. Refrigerate until firm, about 1 hour.

8. Store leftover truffles, covered, in the refrigerator.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

http://www.recipezaar.com/186726

 
When you do a Search here, you just get the info in the Forum. To Search T&T

you must go into T&T and do another search.

 
Thanks, Ang! I seem to remember reading that now that you bring it up. I only needed

to search because I couldn't figure out where they were if they weren't in cookies or desserts! It seemed very odd they weren't posted.

Thanks for your help!

Debbie

 
Mascarpone Mint Oreo Truffles

I came up with this adaptation that I posted over on Gails!

For the filling, I used mascarpone cheese instead of cream cheese - slightly less than 8 oz because I used less than the 20 oz plain Oreo's specified in the recipe ... PLUS I added 3/8 tsp (1/4 and then half of 1/4 tsp) of peppermint extract to the truffle mixture.

I processed the Oreos, mascarpone and peppermint extract together, chilled, balled with my small cookie scoop (2 small bites size) scraping the scoop on the bowl edge to create a flat side, chilled balls, and then coated melting 6-1 oz. squares semi-sweet chocolate, 1 small flat package Andes Mints (about 1/4 pound if you use the chips) and 2 tsp veggie oil (hold this coating mixture at around 90 degrees - don't overheat in the melting).

For "perfect" coating, I dropped each cold truffle ball (a card table out in the cold garage works best) in the warm chocolate (keep around the 90 degree mark for proper thickness on the truffles), stirred to cover, quickly removed the balls with the flat side sitting on the tines of a fork, scraped the bottom of the fork 3-4 times on the bowl edge to remove excess chocolate and then used a small knife to push the coated ball off onto a cold wax paper lined cookie sheet. Chill or freeze.

I won't use cream cheese again - the centers are so sweet, creamy wonderful! The peppermint extract laced filling is amazing with the semi-sweet/Andes coating. And the 18 oz plain Oreo pack makes more truffles than the smaller mint Oreo package! Colleen

 
This reminds me of the Irish priest who came to visit old Miss O'Reilly

She invited him over for tea and biscuits and while she was in the kitchen brewing the tea, the Irish priest helped himself to a bowl of peanuts on the sideboard.

When old Miss O'Reilly came back with the tray, the priest told her he had been enjoying the peanuts.

"Oh Father, I'm so glad you're enjoying them. My niece sent them. I can't eat peanuts with my dentures, but the chocolate coating was nice."

(edited with the correct ending. MEF)

 
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