Monday, December 15, 2008

Cookies ‘n’ Cream Truffles

I typically make five or six types of truffles each year – everything from dark chocolate to caramel to cookie dough – but this year I want to make only a few kinds that everyone really likes. I’ve noticed that some truffles disappear much more quickly than others.

Such as the scotcheroo truffles, which are rapidly disappearing even since yesterday. I also wanted to try some sort of cookies ‘n’ cream truffle, because the men in the family are Oreo types. I’m not, but I a am a cream cheese type. Everybody wins.

If you're a fan of white chocolate, you can use that to coat the truffles rather than semisweet. And obviously the drizzling of the truffles is optional (but so very pretty). You can use whatever flavor chips you like. (I've gotten in the habit of color-coding my truffles.)
This recipe is from Kraft Foods, and it’s very, very simple. But messy. You might be picking Oreo crumbs from under your fingernails three days from now. But this is baking. Embrace the mess.

Cookies ‘n’ Cream Truffles
Makes about 50

3 c. finely chopped Oreos (about 28-30 cookies)
8 oz. cream cheese, at room temperature
8 oz. semisweet chocolate
¼ tsp. canola oil
¼ c. white chocolate or vanilla chips, for drizzling

1. Combine Oreo crumbs and cream cheese until thoroughly mixed.

2. Form mixture into 1” balls. Set on a baking sheet lined with wax paper, and let cool in a refrigerator or your -10 degree garage.

3. Heat chocolate in a double boiler or in a bowl over a pot of simmering water. Stir occasionally until chocolate is melted and smooth. Stir in oil.

4. To temper the chocolate, dip the bottom of the bowl of chocolate in a sink or bowl of cold water. Then stir chocolate until it begins to thicken. Immediately remove from cold water and place back over pot of simmering water. Stir just long enough to make the chocolate liquid again.

5. Remove bowl from heat.

6. Dip truffles in chocolate. Lay on waxed paper to cool and set up.

7. In a small bowl, melt chips. Put into a small resealable bag and cut the edge of one corner. Use as a piping bag to drizzle melted chips over truffles.

8. Let set and place truffles in a sealed container. On pretty paper liners. (You'll want to keep these refrigerated, as well.)
And again, give one a try.

Sorry, I can’t take clear photos when my mouth is full.

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