Oreo "truffles"
I just had these at a Christmas party....to die for. I still can't believe that the only ingredients are oreos and cream cheese. The gal who brought them made them about the size of golf balls, so much larger than a "truffle"...but quite the treat! I love making "real" truffles with ganache, etc. but these were really amazing, too!
Oreo "Truffles"
8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate
Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.
wyf4lyf
Dec 18, 2006 01:36AM
I posted this on a couple other threads, but these are my go-to holiday treats. I typically coat some in white, some in dark, then drizzle the contrasting color. Or for Christmas, I get red and green candy coating and drizzle that on the white and dark coated balls. Vary the colors for other holidays. (And I typically make them about 3/4" diameter.)
This year's new variation (and a big hit at the cookie swap yesterday) was to use Trader Joe's candy cane Joe-Joe's, then top the coated truffles with crushed candy canes (an idea from one of the other threads). I was very happy with the results!
FWIW, I originally saw these in my mother's Quick Cooking magazine as "Coated Cookie Drops," but renamed them to "oreo truffles," so I'm amused to see you use the same name.
Permalink | Reply
These sound great, I'm going to try them. Question for the experienced group: how far in advance could I make these before serving them. Would they be ok if they were made the day before they were going to be served?
Permalink | Reply
Good question Muhlyssa, I'd like to know that as well.
Also, do you think I could coat them in graham cracker crumbs after dipping them in chocolate? If so, how would you recommend I go about doing so? Just sprinkling the crumbs over the wet chocolate? Or could I roll the freshly dipped balls in the crumbs without messing up the chocolate coating?
Permalink | Reply
day before is fine.
Permalink | Reply
You can make the normal coated-in-chocolate ones early, but I keep them in the fridge due to the cream cheese. I've got some in the fridge that have been there a week or so.
Here's my experience with the candy cane crumbs: I rolled some uncoated balls in the candy canes, and they were gorgeous. However, after refrigerating, they get sticky and the pink and white crumbs kind of absorb into the chocolate. I re-rolled some of those before packaging to give away. The combo of the sticky balls and the candy cane coating was pretty sticky.
The next batch I did, I coated the balls and sprinkled candy cane crumbs on top of the balls while the coating was wet. (Dip a few, sprinkle them, repeat.) Also very pretty, and not as sticky.
I don't know exactly how this will translate to graham cracker crumbs, except that I wouldn't try rolling the freshly dipped balls in the crumbs, 'cause I don't know how I'd handle the wet coating without messing it up.
Enjoy!
Sharon
Permalink | Reply
I just made these last week, took them to work, and they all disappeared instantly. They're fantastic. I'm wondering about other types of sandwich cookies, and possibly booze. Peanut butter cookies? Almond snaps and amarretto? Chocolate sandwich cookies and rum? I'll have to scout the cookie aisle.
Permalink | Reply
A friend of mine has her own cottage industry making rum balls with crushed 'Nilla wafers for people over the holidays. Pretty tasty. I think they're pretty standard though--she says there's dozens of recipes out there. Might be more fun if they were coated in chocolate though.... I gotta go call her now, I think:-)
Permalink | Reply
No one else wants to experiment?
Permalink | Reply
i'm a big fan of experimenting, but since i haven't made or tried these yet, i don't know enough about them to be able to suggest substitutions.
i do know that there's a vanilla sammich cookie out there that i love...i don't remember what they're called...maybe cafe something? cafe creme? i dunno, but i'm pretty sure the keebler elves make it...
i would be wary of adding liquid (rum, etc.) b/c it might mess up the consistency of the filling. if it turns out that liquids do work, then i would definitely toss some coffee in the mix!
Permalink | Reply
I just ground up a package of peanut butter sandwich cookies with half peanut butter and half cream cheese, and I'm waiting for them to freeze. The dough tastes wonderful. I would think you could use a little less cream cheese and a couple of spoonfuls of a liquer and have them turn out okay.
I let you know how they are after I've coated them.
Permalink | Reply
How about a variation using either:
Mint Chocolate Newman-O's
Ginger Joe-Joes from Trader Joes
?
Permalink | Reply
question about coating the truffles: i've never made truffles before, but i'm wondering...can they be coated with a ganache instead of pure melted chocolate? or would a ganache be too soft to use as a truffle coating?
Permalink | Reply
Ganache is more a truffle filling than a truffle coating. Sounds delicious, but will be too soft.
Permalink | Reply
ahh, that makes sense...thanks for the explanation! :-)
Permalink | Reply
Oh lord... these sound DEADLY... :)
--Dommy!
Permalink | Reply
The peanute butter ones turned out beautifully. Next time I'll use a little more cream cheese, but they taste very good.
I would think a ganache would be too soft. The filling is soft already, so I'd think ganache would be gooey. You want the contrast between the crisp outer chocolate and the soft filling.
Permalink | Reply
Ewwwwww ...just thinking of it sort grosses me out. Maybe it's a girl dessert thing. I know it's not a low-brow thing because I'll eat Oreos.
Permalink | Reply
My cousin's husband hates cream cheese and loved these before he knew was in them. He had to think a minute, but he still ate a few more ;-) My husband who usually sneers at the desserts I like also manages to put several away when I make them.
Permalink | Reply
Oreos come in Dulce de Leche and Mint and Peanut Butter and a few others these days.
Permalink | Reply
oo yum. i'll bet drizzling the truffles w/ caramel would be really good too.
Permalink | Reply
You know, I don't think we have dulce de leche oreos here, but I bet grinding regular oreos with dulce de leche and cream cheese would be awesome.
Permalink | Reply
My first attempt at "truffles" last night, I don't feel they turned out very well. The chocolate was too thick to dip the balls and let the excess chocolate drip off so the chocolate coating is too thick. Did I not let the chocolate melt enough? I don't have a double boiler so i was using a pot on top of another pot with the simmering water to melt the chocolate. I also wish I had bought dark chocolate instead and more cream cheese to make them less sweet. The people at the office will be my testers today. I do have to say the oreo and cream cheese mixture was tasty enough on it's own.
Permalink | Reply
You can always add a little Crisco to the chocolate to thin it out, but I have found that dark chocolate is the best for dipping. Milk chocolate is always thicker and harder to dip into.
Permalink | Reply
I buy the candy coating chocolate disks at craft stores, and melt them in the microwave at half power, 30 seconds at a time in between stirring. Sounds like you may have to let the chocolate melt a little more. It took me a while to get my dipping technique down. White chocolate is trickier because it takes more of it to cover the balls.
Another tip: the balls are easier to coat if they're chilled, and the hot melted chocolate can soften them up. So if you find the cookie is mixing in with the coating, stick the balls back in the fridge for a while.
Permalink | Reply
The coating chocolate is OK...be sure to get the best ones you can find and the dark variety. If you have time, try to find (or order online) the ones from Guittard...far superior to any others out there!
Permalink | Reply
FWIW, I've found the regular Oreos to produce an easier texture to work with than the Double Stuf.
Permalink | Reply
I finally tried making these tonight, and wow are they yummy! My truffle coating skills are definitely lacking (this was my first try doing this sort of thing), but boy did I have a ball trying! The end result looks okay...certainly enough to impress my law student friends at least ;-) I'm serving them tomorrow, so have yet to see what the crowd thinks, but I of course had to taste one...yum! They were super sweet though, so I actually sprinkled a little salt on top, and I'm happy with the result...it looks pretty and definitely helped cut the sweetness a little.
Permalink | Reply
I have made tons of these since finding the recipe this year! First of all, I will say that I think semi-sweet chips are best for coating in the traditional truffles. Then I coat them in more crushed Oreos.
We have been trying tons of cookie/chocolate combos and I will update on the best ones. But so far the Oreo/semi-sweet wins.
Permalink | Reply
Throwing my effort into the ring....
Instead of Oreo's I used the thin chocolate wafers (made famous by the whipped cream cake) and cream cheese. Dipped into melted dark chocolate and sprinkled with chopped pistachios on half and a raspberry drizzle over the second half.
They lasted all of 20 mins at the dinner party and next time I'll triple the batch :)
Thanks for the inspiration.
Permalink | Reply
I added half a teaspoon of peppermint extract to my latest batch of filling. They tasted like "thin mint" (the GS cookie) truffles, and were quite tasty.
Also, I've found that the darker the chocolate, the prettier the coat and easier to dip into and drizzle. Tastewise, I don't know that I'd go any darker than 70%.
Permalink | Reply
Hi folks:
Another question, that might be basic, but please bare with me. I'd like to make these to bring to Australia as hostest gifts but they will be out of the refridgerator for upwards of 18 hours or so. When they are in the cargo hold, they will be pretty cold. Do you think this is a mistake because of the cream cheese?
Permalink | Reply
Depends on how much time they're out of the cargo hold and in hot weather. If you can't pack them in a cooler, I'd be a bit hesitant. They do indeed sound fabulous, but I would worry that the cream cheese would go all soft and mushy. On the other hand, I've brought chocolate truffles back from Europe (9+hr flights) with no problem - they were packed in a soft-sided insulated cooler.
Perhaps you could freeze them first? (I once brought a cheesecake to Switzerland - I froze it first in a deep-freezer, and it was ready to eat when I got there.) But I would recommend making a test batch, then freezing and defrosting them, to see how they hold up.
If you decide not to risk it, about a batch of Midnight Rum Balls instead (aka Oreo Rum Balls)? Probably not as orgasmically decadent as the cream-cheese and chocolate-dipped truffles, but they keep beautifully for three or four days.
Here's the recipe:
http://www.chowhound.com/topics/281375#1497121
And here's a thread discussing some variations:
http://www.chowhound.com/topics/361152
Good luck,
Anne
Permalink | Reply
I know this question might sound a little crazy but, do you grind the whole cookie with the creme filling or just the cookie? Since it says a fine powder I'm not sure. thanks
Permalink | Reply
Grind the whole cookie with the creme filling
Permalink | Reply
I have to thank you again for sharing this. This is my second year in a row of making these for holiday gifts and they still just blow me (and everyone else) away. I used regular oreos and gharadeli chips 60%. Between this and the homemade limoncello I made this year for people, they are going to expect something more spectacular in years to come.
Permalink | Reply
Thanks for bringing this thread back up -- I missed it first time around. I bet they would be good with candy cane JoJos from TJ's.
Permalink | Reply
Thank you all for your comments, questions and suggestions. This will be my first year making these and I am excited. You have given me a lot of ideas. I think the family would love them. I am going to use the orginal recipe then drizzle some peppermint on a few and maybe try pecans on the top of a few.
Permalink | Reply
Well thanks to this thread I added these to my Christmas gift baskets. Going to buy the supplies today. I think I'm doing reg. Oreos and then may try the Newman GingerOs with dark chocolate coating, plus a peanut butter cookie version. I'll update back on the ginger version after Saturday (candy factory day!)
Permalink | Reply
Thanks for bringing this topic up.
These sound wonderful.
Permalink | Reply
These truffles are absolutely amazing! I did encounter some trouble with the milk chocolate -- I'm not sure if the issue was my tempering or the amount of cocoa butter -- but the semi-sweet chocolate worked beautifully. White chocolate, less so, but the taste is phenomenal.
I found that it's best to let them drip dry on a wire rack instead of on the wax paper and that when drizzled with a contrasting color, they look just like professional chocolates and taste absolutely decadent. Judging by the ecstatic reception, no one knew these were my cheap-o gifts this year (and from now on!).
Permalink | Reply
Just to re-iterate what a great gift these are, I gave these away when I got into work this morning and I am still getting calls praising them. Thanks for such a great recipe!
Permalink | Reply
I had the same trouble with milk chocolate and later read that it is thicker than semi sweet. I did the rest in semi sweet, easier.
Permalink | Reply
A co-worker of mine makes these and they are oh so good!!! =0)
Permalink | Reply
I've been curious about these for a while and find myself with excess cream cheese and some oreos. No chocolate though. These would be just for my husband and I at home. Can I get away with just rolling them in cocoa? I'll probably add some booze to the filling too.
Permalink | Reply
Yum
Permalink | Reply
here is a cute video with GREAT music!:
http://cookingismypassion.blogspot.co...
she says any kind of rich filled cookie will work. Tim Tams are sold in the U.S. at Cost Plus World Market as Arnott's brand sandwich cookies.
These'd be great for Valentine's Day.
edit: the video breaks up a bit and is more easily viewed from YT site, search 'tim tam truffles'.
Permalink | Reply
Yum. So excited to try. Reminds me of my great chocolate meatball experiment last year -- made possible by the generous suggestions of fellow CHers. Ended up making peanut buttery truffles rolled in rice-crispy squares for the meat effect. Astoundingly popular. Here's the link for anyone curious:
http://www.chowhound.com/topics/383305
The oreo ones will work better for the little bbs preschool, though, as they have banned peanut butter.
Permalink | Reply