Oreo Truffles

So I keep running into this recipe for Oreo cake pops, or Oreo truffles all over the web, and so of course I had to give it a whirl.  With the holidays right around the corner, making a gift plate was the perfect way to try this recipe (so they wouldn't be around the house and therefore ending up around my hips).  Just plate the truffles and wrap in cellophane wrapping, tie with a bow and voila!  I got the opalescent cellophane from Michaels.

Here's a closeup of all the truffles that didn't come out the most pretty as you can see.  The ones that were coated and dusted to perfection I put on the gift plate.  (Of course that doesn't include the three that I ate. )  

Oreo Truffles

Ingredients:

1 box Oreos (15.5 oz)
1 8 oz box Philadelphia cream cheese
1 24 oz package white Almond Bark* (or your choice of melting chocolate)
Blue crystal sugar (or your decoration of choice)





Directions:

1.  Crumbify (coined!) all Oreos in a food processor.   If you don't have a food processor, using a ziploc bag and a rolling pin to crush is just as good.

2.  Cut up cream cheese block into 8 squares and add to food processor.  Blend together to form dough.

3.  Put the dough in the fridge for 30 minutes to firm up a bit so that you can roll balls easily.  (I just put the container from the food processor in the fridge.  No need to dirty another dish.)

4.  Put wax paper or parchment paper or Silpat onto a cookie sheet and roll out approximately 40 1 inch balls.  To avoid the messy hands issue, you can use rubber gloves, because this dough is rather sticky.

5.  Cover cookie sheet with cling wrap and put in the fridge a couple of hours or overnight to firm up.  Alternatively, you can pop the cookie sheet in the freezer for 30 minutes if you are under time constraints. I was moving at a leisurely pace.

6.  Melt almond bark* in the microwave according to the package directions.  Unfortunately, mine didn't have package directions, so I melted about half of the 24 oz package of rectangles in a ceramic bowl in the microwave on full power for 30 second intervals, stirring the chocolate in between intervals, until fully melted.  I ended up needing another quarter of the package in order to coat all of the balls, so I just added more rectangles when I was running low and popped the bowl back into the microwave and repeated the melting process until all melted.

7.  Push a toothpick about halfway through dough balls, and dip firmed up dough balls into melted candy coating.  Tap your hand (not the toothpick) gently against the side of the bowl to shake excess coating from the ball.  If you don't do this, then when you place the ball on the parchment paper to harden, the excess will pool around the Oreo ball and and it will look messy.  If you find the dough balls are becoming too soft, pop back in the fridge for another 15-30 minutes to firm up again, and continue dipping once they are firm enough.  If your fridge isn't doing the trick, you can use the freezer. Just note that if the balls are in the freezer for too long, and you coat them when frozen, they crack the candy coating as they defrost and expand.

8.  Place the coated Oreo ball on the cookie sheet to harden.  Sprinkle with the blue sugar crystals.  Make sure to do this before the coating hardens.  I usually wait about 30 seconds to a minute so that it is still very wet but not *just* dipped.

9.  After the coating has hardened so you can touch it without the coating mushing, gently twist and pull, very gently, the toothpick from the Oreo ball.  Touch up any visible hole with some melted chocolate coating using a clean toothpick, and sprinkle some blue sugar crystals on the area to cover up.

*Note: Here is a picture of the almond bark candy coating that I used.  It is found usually seasonally in the supermarkets.  Here in NJ, I found it at Aldi, but they do run out fast.

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