Saturday, December 8, 2007
16 ounces of Oreo® cookies
8 ounces of cream cheese
16 ounces of good semi-sweet, white or dark chocolate
1. In a food processor, crush the Oreo® cookies until they are broken down into a coarse meal. If you don't have a food processor, try to use a large mixer - but be warned the filling will not be as smooth.
2. Add the cream cheese and make sure it is combined with no white spots.
3. Form mixture into 1 inch balls.
4. Refrigerate for 1 hour on a cookie sheet lined with plastic or wax paper.
5. Melt chocolate in a double boiler.
6. Using a fork or a bamboo skewer, dip entire ball into chocolate. Place on the cookie sheet with plastic wrap or wax paper underneath.
7. Refrigerate until chocolate is set.
Note: These must be stored in the refrigerator due to the cream cheese. Also, don't use the Double Stuff Oreo® cookies. And don't skimp and use cheap dipping chocolate with additives - it really affects the taste and texture.
Here are other variations and ideas:
- Drizzle additional white chocolate or some other contrasting chocolate or the balls once the chocolate shell is set.
- Add red paste food color (not liquid food color - the mixture will "seize up") to white chocolate. These are called Rudolph Noses.
- Don't dip the balls in chocolate at all. These are called Reindeer Poop, among other things.
- Make sure the balls are chunky and rough. Dust the balls with powdered sugar. These are called Rocky Mountain Truffles.
- Add a few more Oreo® cookies and a little rum, Kaluha® or brandy. Serve them to the kids. These are called Mother's Little Helpers.
- Try the various flavored Oreo® cookies such as mint, orange (sold around Halloween) etc.