Oreo Truffles

 

Oreo Truffles

Friday…the most wonderful day of the week!

Okay, so I’m working both Saturday and Sunday this week, but for some reason, I still absolutely adore Fridays, and what better way to enjoy a Friday than with Oreo Truffles. These are, the original truffle…at least for me. They are the absolute first truffle I made and so, stand out in my mind as the best, most chocolaty and most romantic.

I felt compelled to post the picture in black and white just because it seemed more romantic and these truffles are definitely romantic (if you’re still searching for something to serve as dessert on Valentine’s Day). They take only about 15 minutes to make but absolutely taste gourmet.

To those of you celebrating Valentine’s Day this weekend like me, enjoy, and bon appetit!

Oreo Truffles

Ingredients

30 Oreo cookies, crushed
6oz cream cheese
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted
1 (6oz) package white baking chocolate

Directions

Combine crushed Oreos and cream cheese in the bowl of a stand mixer. Add cream cheese and mix until well blended.
Using a melon scoop, cookie scoop or your hands, create 1Tbsp sized balls.
Place balls on waxed paper and freeze for 15 minutes.
Melt the semisweet chocolate in a bowl over simmering water.
Dip truffles into semisweet chocolate.
Repeat chocolate melting with white chocolate.
Using a whisk, drizzle white chocolate over the truffles.
Refrigerate at least  1 hr.

Source: I have used this recipe for years and know it has been making its way around the internet so I’m really not sure where it originated from, but if you’re the original owner, please feel free to contact me so I can give credit where credit is due.

Peppermint White Chocolate Truffles

 

Peppermint White Chocolate Truffles

Okay, the first thought when I made these and took a picture of them was ‘don’t these little guys look like snowballs’? Maybe this is influenced by the snow apocalypse that we had last week.  Beautiful little snowballs covered in pink (and this is my friend Catherine’s description) “fairydust”. A perfect description for these truffles.

They’re beautiful and absolutely delicious. I’ve always been a huge fan of white chocolate…way more so than dark chocolate and the flavor combination of white chocolate and peppermint is perfect. The only disclaimer to this recipe is please please please make sure the ganache reaches room temperature before refrigerating it. Otherwise it absolutely positively will separate out. Otherwise, these are a cinch to make!

Peppermint White Chocolate Truffles

Ingredients

8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
20 peppermint candies, or 1/2 cup precrushed peppermints

Directions

Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.
Remove from heat. Add the peppermint extract and the butter, stir slowly until combined.
Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out !)
Put the peppermint candies in a plastic baggie and crush them with a kitchen mallet until they are in tiny pieces. Place in a small Pyrex dish or a ramekin.
Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.
Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.
You can also freeze truffles for up to one month.

Source: My Madison Bistro

Gingerbread Truffles

 

 

Gingerbread Truffles

 

It’s the week before Valentine’s Day, and I’ve decided to dedicate this week of blogging to one of my favorite desserts: truffles. The truffle trend started years ago and I really don’t think that it has ever gotten ‘old’ (because seriously, who could get tired of these delicate, rich, chocolate bites of heaven?).

Through the years of making truffles, I’ve discovered so many wonderful truffle recipes and this year, have given boxes of homemade truffles as gifts to my family. The boxes included Gingerbread truffles (this post), Peppermint truffles (Wednesday’s post) and Oreo truffles (Friday’s post). They also included cookie dough truffles though I didn’t manage to get a good picture of them before they were devoured. Anyways, the point being, truffles would make a fabulous Valentine’s Day gift.

I know that gingerbread is normally thought of as a Christmas food, but as I was just discussing with one of my girlfriends in the ICU, who determines what’s normal or ethical or ‘right’? Of course, we weren’t talking about truffles, or gingerbread for that matter, but I think it still applies. Who decided that gingerbread should only be eaten between December 1st and 31st?

These truffles are chewy and have a ton of flavor in such tiny bites. In the original recipe, they were supposed to have nutmeg sprinkled on top, but I’m a bit of a chocolate junkie so I decided to just pour on the chocolate (dark on white) and they turned out fabulous.

Happy early Valentine’s Day! It’s going to be a sweet week!

Gingerbread Truffles

Ingredients

1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour
1/2 cup boiling water

For the coating

12oz white chocolate
1 8-oz. block cream cheese, at room temperature
6oz semisweet chocolate

Directions

Mix together the butter and sugar, then add the egg and molassess, mixing well.
In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture.
Stir to combine, then add the boiling water and mix. Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely.
When cake is completely cooled, crumble into the bowl of a stand mixer and add in the cream cheese. Mix until the cake and cream cheese is totally combined.
Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour.
Melt the white chocolate in a bowl over simmering water stirring, until it is completely smooth.
Dip the balls in one at a time (I use two forks for this) and coat with the white chocolate. Set on a sheet of wax paper.
Melt semisweet chocolate in a bowl over simmering water in a similar fashion. Drizzle the darker chocolate over the truffles using a fork or whisk. Allow to harden completely. At this point you can serve immediately or freeze for later use.

Source: Adapted from: Sing for your Supper

 

Valentine's Day Gingerbread Truffles