By popular request, here’s the recipe for Oreo truffles. Very simple and so wonderfully scrumptious. The key is using high-quality chocolate. When I made these this year, I used Green & Black fairly traded chocolate (70%), and then ran out towards the end so threw in some Costco chocolate chips (less than 50% chocolate I think). My goodness, that chocolate sure didn’t melt and became a sticky mess. Enjoy!
(See notes below for the British conversion.)
Makes 48 truffles
36 Oreo cookies
8 oz (250 g) cream (soft) cheese, softened
16 oz (450 g) semi-sweet baking chocolate, melted
Crush the Oreo cookies (or Bourbons if you can’t find Oreos) – crush finely if you prefer a soft interior, or leave big chunks if you prefer some crunch. Add to the cream (soft) cheese, and mix until blended. If you prefer a smooth, non-crunchy interior to your truffle (which I do), chill for an hour. Roll cookie mixture into 1 in (2.5 cm) balls. Dip in melted chocolate (using two forks) and place on wax paper/baking parchment to cool. Refrigerate until firm; about an hour.
My notes: The first time I made these, for the ingredients I included four 154 g packets of Oreos, half a packet of Bourbon biscuits I had in the house, and two 250 g tubs of soft cheese – one full fat and one half fat. For the melted chocolate, I used up some leftover plain and milk cake covering. But I thought the nicest of the truffles were those made with the fairly traded dark chocolate that I used when I ran out of the others.
Make sure you don’t scorch the chocolate when you’re melting it – I did, even though I thought I was being careful. (Melt in a bowl over gently boiling water.)