Dessert Truffles

Truffles aren't a new thing in my kitchen. I told you about them here.

But, step-by-step photos of truffle making ARE new to my house, and this blog.

Aren't you glad? Let's get started.

Dessert Truffles
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Ingredients:
1 package of cookies (regular Oreos, Mint Oreos or Nutter Butters)
1 8 ounce package of cream cheese
1 package of bark coating (white bark or chocolate)

In a (sturdy) plastic bag, add a whole box of Oreos. For my party, I used Mint Oreos.


Break out your favorite smashing tool.


If you're like me, you get aggressive with the smashing. So, I always put a paper towel under so I don't make too bad of a mess if the bag tears.


Sometimes you have to lift the bag up and shake the Oreos down.


You can stop once they are broken up and large chunks are gone.

Put them in a food processor.


You can break up the Oreos into two rounds in the processor if you have a small one.


Grind away!


Stop occasionally to move it around in there.

You know you're done when it's very fine!



In a bowl, or a stand mixer, add an 8 oz block of cream cheese, softened.


Add your Oreos.


Mix! I love that it does all the hard work for me :)


Sometimes you have to stop the mixer and scrape everything off and stir. It can easily glob up on you.


It's ready to go when all combined.

Confession: I had about 10 'special edition' Candy Cane Oreos left from just snacking, so I crumbled those up too and added it. Those had some red specks in it that still showed up in the mixture. Usually the color of the filling blends completely in. But, those little specks added a nice touch.


Get your area ready to go. I put wax paper in a sheet cake pan (small enough to fit in the freezer), and I use a measuring spoon to make all the truffles somewhat consistent.


This was helpful and made it go really fast.


Roll the mixture in your hands to form balls.


Doesn't have to be perfect.


And they don't all have to be the exact same size. I'm not Martha.


Stick this in the freezer.


Meanwhile, melt some chocolate (bark coating). I don't know how much, I always guess :)


Mmm.

Now set up another area:

I usually do a cookie sheet with wax paper and get a bunch of toothpicks out.
This time, I had crushed peppermint on hand, too.

Ok, I'm about to share my trick with you.


Turn the frozen truffle over, and stick in a toothpick.


Dip that into chocolate


Coat it as much as you like


Lift it out and use another toothpick to balance it, right side up.


Use the 2 picks to carefully slide it onto the cookie sheet.


Sprinkle with peppermint soon after, before it sets.


So cute!


Me. Workin' hard. Havin' fun. Singin' Christmas songs.

These are really good. Once they dry, it's easy to break off the extra chocolate that pooled around the bottom.

Because of the cream cheese, these need to be stored in the fridge, in a container.

It makes about a bunch so be prepared to share!