Speaking of truffles...is anyone making that Oreo variety this year? I was at Trader Joe's last

T

traca

Well-known member
night and they have an "oreo" filled with pepermint. Sounds like that would be lovely in a truffle.

 
Speaking of the Oreo Truffles...does anyone happen to have the thread saved from Gail's.....

From, what was it, 2004 or 2005 where everyone was making them? It was a great thread with all kinds of helpful hints.

I'd love to find that again! smileys/smile.gif

TIA if anyone has it.

Thanks for reminding me, Traca!

 
Hi Andrea and thanks for posting

I'm not sure this is the link I was talking about, in particular. I remember many threads on the truffles. Seems that everyone was making them that year! There were threads of burned palms and all kinds of things. Owie!

Thanks for taking the time to look that up. I had the old search saved but lost it.

The freezing rain just started about 15 minutes ago. They're calling for it to continue though Mon or Tues. It's really coming down! We got hit so hard last January - some were without power for 3 weeks in our area!

Blessings~

 
Just need the mascarpone - Mint Oreo Truffles - w dipping tips

I have 2 bags of regular oreos in-waiting for making mint Oreo truffles. I won't use cream cheese again - the mascarpone 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

Deb's original recipe:
Grind 20 oz of oreo cookies in food processor Add 8-oz cream cheese Blend together. Roll into small balls (makes over 75) and then dip in melted chocolate. For dipping you can use either couveture chocolates or use a 12-oz bag of semi-sweet chips with 1 tsp or so of oil added to thin it out.

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

I process the Oreos, mascarpone and peppermint extract together, chill, ball with my small cookie scoop (2 small bites size) scraping the scoop on the bowl edge to create a flat side, chill again

Coating:
Melt 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 for proper thickness on the truffle - don't overheat (or let get too cool) while melting and dipping. I use a water bath on a hot tray.

Dipping tips:
For "perfect" coating, I drop each cold truffle ball (a card table out in the cold garage works best) in the warm chocolate and stir just to cover, quickly remove ball with the flat side sitting on the tines of a fork, scrape the bottom of the fork 3-4 times on the bowl edge to remove excess chocolate drips and then used a small knife tip to push the bottom of the coated ball off onto a cold wax paper lined cookie sheet (ice packs keep tray cold if you're not in the garage in Michigan!) Chill or freeze.

http://www.finerkitchens.com/swap/forum7/22_OREO_TRUFFLES

 
You're welcome, Gayle.

I remember a couple of discussions as well. When I did a search at epi, I came up with 4 pages of entries!

Hope the weather is gentle!

Best,
Andrea

 
Wonderful, Colleen! Many thanks!

I lost all my saved recipes awhile back. Ugh! I'm slowly building back. SO, thanks! smileys/smile.gif I like your tips!

 
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