Rachel Daniel Makes Oreo Truffles (and More Importantly...A Mess)*

Ho ho holiday treats! Today is a tutorial on one of my favorites...oreo truffles! I was first introduced to these at a Bible study in college. I was on my fourth one of the evening when the other girls started talking about how good they were but you couldn't eat many since they were so rich. Um...WWJD? Isaiah 5:9 - if you are willing & obedient you will eat the good things of the land. Amen.

So I started making my own and they were a big hit! Oreo truffles can be a real pain to make but with only 3 (or 4 if you're not on a diet and want to add sprinkles) ingredients, there was always room for them in my college student budget.

And now there's room for them in my teacher budget. Speaking of which, the end of this video gets a little out of sync. The video is doing a sprint but the audio is running a marathon. Sorry about that. If I knew how to fix it I would be working for an IT company and making lots of dollars and this video would be about truffle caviar.

I will go through the steps like a food blog and you can watch the video at the end if you want additional commentary.

We begin our journey with some oreos. Or as a professional food writer would say, a base layer of solidified heavy whipping cream nestled between two cocoa bean wafers.

Next you crush them up. I buy a family size pack and then use like 5/6s of it. Also. And I cannot stress this enough. Double stuf.

Now we add the second ingredient. The cream cheese. Allow the cream cheese to sit at room temperature for 30 min or so before you try to mix the crushed oreos into it. Fair warning...your arm will be sore after.

When you get it all mixed together, or "incorporated" as Giada would say, it should look like this. Which is kinda gross. My pro tip is to put this concoction in the fridge or freezer for a bit before you start shaping them into balls.

My other pro tip is to use a cookie or ice cream scoop if at all possible because I used to roll these bad boys in my bare hands and that just results in you losing half of the truffle each time due to surface area or some science & math thing.

Now you have a choice to make. Are you gonna be a pourer or a dunker? I remember when I was young and full of hope and would use a fondue skewer to dip each ball into a pot of melted chocolate, making sure to coat it entirely to leave a perfectly spherical mound of perfection. Those days are over now. I have adopted a strategy of lining them up on a cooling rack over a cookie sheet and spooning the melted chocolate on top.

 

This new process is still messy so I recommend keeping pets and small children out of the kitchen. I used Mako's biggest fears - the vacuum cleaner and the trash can - to keep him out of my way for this part. You need to melt some white chocolate/candy coating/almond bark/candle wax whatever you wanna call it. I add vegetable oil to mine to thin it out. Be careful when heating the chocolate because it is almost impossible. Pour or spoon the chocolate onto the oreo balls and decorate as desired.

Ta-da! Okay so these are not my best. The chocolate was not really cooperating. But once people taste them they don't normally have any issues with the appearance.

Here's the video if you are into Food Network style prepped ingredients and what not.
 


*if you're not getting the title reference...click here and thank me later