Hello everyone, and I’m back! Sorry for not updating in a while.
Today’s post (as you’ve seen in the title) is going to feature Oreo truffles! I got this recipe from Ann Reardon, a popular Australian YouTube baker. If you’re curious to learn more about this recipe, you can head over to her website and check out her YouTube channel! She has beautiful red hair and an adorable accent too… I’m jealous. 😉
All right, so I’m Asian, which means that I don’t really measure things with all those fancy measuring cups, teaspoons, and tablespoons. I just do whatever I like while using a recipe as a foundation. But, I’ll post Ann’s recipe here, and you can modify it to your own tastes.
Here’s the original recipe:
- 36 Oreos
- 16oz (453.59 grams) chocolate to coat
- 8oz (226.8 grams) cream cheese
Ann used melted chocolate chips to coat the truffles, but I’m a broke college student, so I bought whatever was cheap. But, you can use whatever chocolate you prefer.
First, place the Oreos in a food processor and blend them up. I have a tiny food processor, so for me, this part took longer than usual. If you don’t have a food processor, you can drop the Oreos into a plastic Ziploc bag and Hulk smash them into bits, with a rolling pin of course. But if you prefer to use your fists, be my guest. It’s a good way to vent your anger.
After I crushed the Oreos in the processor, I just poured them into a bowl. The crumbs should represent sand. If you’d like a crunchier bite to your truffles, you can grind them for less longer. I crushed them for roughly 20 seconds.
After you’ve crushed up your Oreos, add in your cream cheese.
As you can see in the photo, the lines on the cream cheese wrapper represent the number of ounces. I ended up using less than three ounces for 30 Oreos.
I put my cream cheese into the same bowl as the crushed Oreos.
Soon, it got difficult to stir, so I just divided the cream cheese into little cubes and dropped everything back into the food processor.
This is how it turned out after blending them together:
The mixture should be malleable enough to shape into a ball. If it looks too dry, add more cream cheese. Too wet, add more Oreos.
Then, move onto shaping your truffles! This was my favorite part of the process. They look like little turds at first, but it looks much better after you dip them in chocolate, I promise. I rolled mine into sizes that were smaller than a golf ball. (Pro-tip: Wet your hands before you start shaping these to avoid stickiness)
After you’ve finished shaping your truffles, set them in the fridge for roughly 30 minutes.
Meanwhile, you can get started on melting your chocolate. I used a double boiler to melt it down. A double boiler is quite simple to construct. All you need is a small saucepan of boiling water, and a bowl to place over the mouth of your saucepan. In the bowl, you’ll place the chocolate you wish to melt. The heat from the boiling water will melt it down into a nice liquid-y consistency.
Here’s me getting my saucepan. Yes… How exciting.
Fill your saucepan with water and stop when the level of the water reaches about 1/3 of the way of your pan. (This sentence was chaotic to write. Does this make sense at all?)
Set your saucepan onto the stove.
Then turn your heat to high (On my stove, it’s a number 10).
Once your water starts boiling, turn the heat down to a medium-high heat (between 6 and 8) to keep it warm.
Next, grab your chocolate!
To speed up the process of melting your chocolate, you can break up your chocolate into smaller pieces. Once you’ve broken up your chocolate, add them to the bowl you’ll be placing on top of your saucepan full of hot water.
Like so:
You can add in a little bit of coconut oil to give the chocolate a beautiful, glossy shine.
While the chocolate was melting, I crushed some Oreos for the toppings, but this step is optional.
Now, it’s time to take out those truffles you rolled out!
The next step is pretty simple. Just drop your little balls into the melted chocolate and coat them. I used two spoons and rolled them around, one by one, until they were fully coated. After you coat them, sprinkle on the crushed Oreos you’ve prepared earlier. After that, stick them back into the fridge to set.
Finally, you should have something that resembles this:
After taking one bite, I felt as if I was ascending into the Heavens. It was that good. Holy crud.
Please try it out.
Sponsor me, Nabisco.
– Jolene, aka Jo ❤
Jo's Blog 