I had these little delights for the first time years ago at
a party. A friend mentioned
she had brought these three ingredient Oreo truffles and that they were
absolutely addictive. Like crack,
but you know, more caloric….and a bit more socially acceptable. I can be a bit of a food snob, so I
wanted to be cynical but I had had a couple of drinks, so in all honesty, she
had me at Oreo. Anyway,
several years later, they are still one of my go-to party foods. I think it is humanly impossible not to
like these little 2 bite delights.
Plus, did I mention that they’re three ingredients? Or four? Or five possibly depending on how fancy you want to
get? But, who’s counting when
they’re this good!
Seriously though, they are three ingredients. The only other things to buy would be
sprinkles or some other nonsense with which to decorate them. I really think that’s gilding the lily
to be honest, but to each his own.
They do look awfully festive with some red and green sugar crystals
perched atop the little spheres of goodness at Christmastime. You can also expand your ingredient
list (ever so slightly) by doing white and dark chocolate coatings. It makes for a nice platter, but
honestly, once your guests taste them, nobody will remember what the platter
looked like; it will be completely empty!
Okay, these are also super easy to make. Seriously, like REALLY easy. My nine year old and seven year old
made the last batch while I supervised from the next room and focused more on
an episode of Housewives and a big glass of “mommy juice” (you might call it
wine). I know, Parent of the
Year! I’m sure my kids had way
more fun making these than I would have and they truly are that easy, so here
goes. Get out your shopping list
and pen:
1 package of Oreos
1 8oz block of cream cheese
1 bag of chocolate chips
That’s it. I am
not kidding. I know, right?
Okay, there are a few recommendations I’ll share. First, about the Oreos. No Double stuff, reduced fat (what is
that even about anyway?), or flavored.
Go with the classic here and get the regular old original Oreos for the
correct creamy filling to chocolate cookie ratio. When I say a package, I mean the regular size with like
three rows and about 18 cookies in each row. Next, for the cream cheese, please don’t even think about
getting fat free or reduced fat or any other such nonsense, because really, why
would you? You’re going to mix
these with Oreos for Christ’s sake, so let’s not pretend this is health
food. You need the texture of the
original cream cheese for this to work out right. Lastly, for the chocolate chips, you do have some
options. I prefer the white
chocolate, but as I said, you can use milk chocolate or semi-sweet or all three
to make a festive platter. Go
wild!
Here’s how the magic comes together.
1)
Crush your Oreos. It’s best to do this in a food
processor, but if you don’t have one, don’t sweat it. You can go old school with a large Ziploc bag and a rolling
pin (or if you’re me, an empty wine bottle). If you do use the food processor, it’s best to do these in
three separate smaller batches so they turn into fine crumbs. You want to really crush the heck out
of these Oreos so you end up with a mound of tiny cookie crumbs. The creamy filling that started out in
the cookies, now coats the crumbs and makes them a little sweet and helps them
to stick together. Dump them into
a bowl, and …
2)
Add the cream cheese. Bet you didn’t see that coming,
huh? See, so simple. You just mix
the cream cheese with the sticky cookie crumbs until everything comes together
in one large ball. I like to use
my hands, because that’s how I roll, but you can use a spatula if you
prefer. The mixture will be really
dark and nearly irresistible at this point, but try to contain yourself.
3)
Roll the Oreo and cream cheese goodness into
little balls. Use a small spoon to chunk off tablespoon (or smaller)
sized bits and roll these between your hands into small balls (smaller than
golf balls). Place these on a
cookie sheet lined with wax paper.
When you’re done, try not to lick your hands. Right! Then, put the cookie sheet in the fridge or freezer
for a few minutes to chill. Wash
up – especially your face; you probably have cookie crumbs all around your
mouth by now.
4)
Dip the balls into the melted chocolate. First, melt the chocolate in the
microwave at 70% power, being sure not to overdo it. Take it out every 20 seconds or so and stir. Once it is melted, dip each ball into
the chocolate and use a skewer to hold the truffle. A second skewer or small spoon is handy for getting off any
excess chocolate coating. I like
to do some white chocolate and some dark, so I do the white first, and then
re-chill the remaining truffle balls, while I’m washing up and melting the dark
chocolate. You can allow these to
cool in mini muffin cups (putting them in a mini muffin tin really helps them
hold their shape), or you can just do it on waxed paper. Either way, once you’re done dipping,
put the whole thing back in the fridge until you are ready to serve, or at
least long enough to thoroughly set and chill.
If you want to use sprinkles, or colored sugar or something
like that to decorate the truffles, do that while the chocolate coating is
still warm so it will stick. These
look great just plain, but they are gorgeous when spruced up a bit (especially
the white ones).
Try to show some willpower, and save some for the party. Because of the cream cheese, these need
to be stored in the fridge, but will stay fresh for at least a week after they’re
made. As if! Personally, I’ve never seen any make it
past the 24 hour mark, but maybe you’ll fare better than I did! Enjoy!
No comments:
Post a Comment