Oreo Truffles

Truffles are a delicacy to many candy stores.  They sit in the storefront taunting us and willing us to eat them.  Many people think they are tricky little devils that take time and precision.  But, these Oreo truffles are simple, sweet and decadent all in one.  Did I mention that they only have 3 ingredients?  They can be a great addition to those Fourth of July parties you are planning for friends and family.

The "American truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.  The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.  The "French truffle" is made with fresh cream and chocolate and then rolled into cocoa or nut powder.  The "Belgian truffle" or praline is made with dark or milk chocolate filled with ganache, buttercream or nut pastes.  The "Swiss truffle" is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder.  As you can see there are many ways to make a truffle, but this recipe simplifies and hits the nail on the head: a win-win.

Here are some tips to keep in mind:

1.     Leave your cream cheese on the counter to get to room temperature.  This will make mixing it with Oreos easier.

2.     Crush your Oreos (filling and all) either with a food processor or a
rolling pin.

3.     I used all but 4 Oreos, but you can use all the Oreos and leave 1 for the dusting on top.

4.     When mixing the Oreo and cream cheese, use a fort and smash the larger pieces left so that no chunks are left.  Your mixture should be very black and no white left visible.

5.     Since the center is soft and sticky, I suggest using a 1-inch cookie dough scooper.  It allows for an easy release and consistent sizing.

6.     Stick the centers on a cookie sheet covered in wax paper to solidify in
the fridge.

7.     If using white chocolate, use a
candy coating type
and no butter. 
White chocolate is already thinner
than milk and
dark; thus, the
butter will clump
and separate
making a gross mess. (Trust me!)

8.     If using a dark or
milk chocolate, use
a little bit of butter
to thin it allowing it to coat the centers but not break
them apart.

9.     I sprinkled the truffles with Oreo cookie crumbles (sans center).  Crumble them the same way as noted above in step 2.

I was able to make roughly 30 of these delicious treats.  I'm interning at Crisis Nursery and they were the talk of the town.  The great thing about truffles is that they are sweet enough that one bite is all you need.  The creamy inside helps compliment the hard candy-coated outside.  Be sure to enjoy them with everyone.  They'll be surprised at the effortless treat that you whipped up with only 3 ingredients. 

Leave a comment below with other fillings and toppings for your truffles.  Follow my Pinterest for more.  Be sure to check back this Wednesday for more treats and tips from The Cooking Bug.