I made these at the last minute before our harvest fest. I'm sure you've heard about Oreo truffles before, but perhaps you haven't taken the plunge to discover what all of the fuss is about? Here's the lowdown, in easy to understand directions, plus some helpful presentation tips:
You'll need:
One Bag of Oreos
One Package of Philadelphia cream Cheese
Something to dip them in. (Chocolate, the fake chocolate "bark", etc.)
Simply grind up the entire package of Oreos in the food processor. If you don't have a food processor or don't feel like lugging it out of the cabinet, put the entire package of Oreos in a big ziplock-style plastic bag and smash them up with a coffee cup until only crumbs are left. I did it this way the last time I made them and it is very quick and easy.
Grab a glass bowl and put the cream cheese in it. You'll need to microwave it until it's soft (but not too long!). Then, simply mix in the Oreo crumbs!
After that, roll into balls, put them on a cookie sheet and leave them in the freezer for a half an hour. This helps the truffles to "set" and also helps the chocolate-or-whatever-you-dip-them-in harden faster.
Then, dip the truffles into the chocolate, bark, etc.
Freeze for another 30 minutes.
Now, presentation is the most important part! A person can make something that is very simple, yet if the presentation is done properly, the dessert (or whatever you're creating, for that matter) will look like a million bucks!
Microwave some chocolate and drizzle over the truffles.
Tip: Did you know that you can mix food-coloring and white chocolate? You may not be able to tell in the photo, but the truffles are actually a very pale orange. A nice festive touch, don't you think?
Tip: When drizzling, dip a spoon into the chocolate and flick your wrist very, very quickly across the top of the truffles. You have to do it very quickly or you'll accidentially drop large lumps of chocolate on them and, well, that just doesn't look very pretty.
Top with some seasonal sprinkles while the chocolate is still hardening, and your dessert is complete!
Lastly, another presentation helpful hint: Cut out a piece of patterned paper according to the size of the bottom of your tray and in a color to match your event. Since ours was a harvest fest, I used a brown and cream faux bois print on a silver tray which was literally a dollar at the dollar store.
Easy, elegant, and most importantly of all...inexpensive!
The entire tray of truffles had been eaten in literally twenty minutes after I placed them on the buffet table. The only complaint? That they were gone before Jason and Connor could try one. Whoops. I think I'll make some more for them this weekend. Purple, green and orange for Halloween, perhaps?
Do you have any presentation tips? I'd love to hear them!
