Talk to me about Oreo Truffles - how do you serve them?

S

sandi-in-hawaii

Well-known member
Okay, I'm probably the last one to try this. They were very yummy! I tried the cookie ball by itself, and it tasted like crunched up Oreos. But once you cover them in chocolate, they were divine, and soo worth the lactose-intolerant tummy ache smileys/smile.gif.

How are you supposed to serve them - straight out of the fridge, or do you leave them out? I offered them to some coworkers in the morning, when they were straight out of the fridge. It looked like it was really hard, so then I left it out, to be served at a luncheon that day.

But by lunch, it was too soft, and the insides were kinda gummy-like.

I also made a double batch (it's those buy one get one free offers of Oreos that made me do it!!). The second batch of Oreo-cream cheese balls are in the freezer, just waiting to be dipped.

Any thoughts on defrosting those things? Or do you dip them fully frozen? Will it weep if I do, softening the chocolate coating, or even seizing my chocolate??

And do you have to add oil to the melted chocolate, or do you use it straight? I'm using Guittard wafers, which I believe are couverture. Is the oil to keep it in temper, or to thin it out?

I was sooo thrilled that my chocolate didn't bloom! Maybe this means that I can temper chocolate, overcoming yet another fear. Or was this just beginner's luck? (I knew I shouldn't have said it - I may be tempting Marilyns' candy making ghosts here...)

So many questions, so many truffles!

smileys/smile.gif

 
Based on my experience with the truffles....

I always dip them frozen. So much easier. And I love eating them straight from the freezer too. Yes - they do get soft if they sit around too long at room temperature...anybody out there have any ideas how to prevent that from happening?

I'm surprised that you said that the balls, undipped, taste like crunched up Oreos. Are you processing them until they are totally smooth and essentially clump together in one blob? (Takes a couple of minutes using the food processer. I asked because 'crunched up' isn't a term I would think to use to describe them.

When I give them as gifts I usually tell the recipient to keep them in the fridge or freezer - and to not them sit too long at room temp.

I'll look forward to other's experiences with those delicious truffles.

Deb

 
Tip to ensure all the cookies crumble smileys/wink.gif

I always grind up all the cookies first without the cream cheese. It grinds to a fine powder - then I add the cream cheese and pulse some more until there aren't any white streaks left.

Tess

 
Thanks for the advice! Maybe crunched up was not a good descriptor...

It was ground up pretty fine, but in my mind, it still just tasted like an Oreo. Don't know WHY I expected the flavor to change smileys/wink.gif but I just wasn't too excited about it.

But the flavor did change once it was covered in chocolate, and not quite as Oreo-tasting.

I will let the recipients know to keep them cold.

Thanks again!

 
I made the truffles too--the only complaints

were that they were TOO good. I thought the consistency of the insides was sort of like chocolate cake--heavenly! I took them out of the fridge half an hour before serving.

 
You must log in or register to reply here.
Back
Top