Mint Oreo
Truffles
yield: 30-35 TRUFFLES total time: 1 HOUR
Only 3 ingredients needed to make these mint chocolate
truffles. They taste like chocolate-covered Oreo cheesecakes!
Ingredients:
- 1 (15.25 oz) package Mint Creme Oreos
- 8 ounces (224g) cream cheese, softened to room temperature
- 12 ounces high quality semi-sweet chocolate1
- Optional: sprinkles and green candy melts
Directions:
1.
Process the Oreos (the entire cookies, filling
and cookie) in a food processor or blender. Pulse until crumbs are formed.
2.
Using a hand-held or stand mixer fitted with a
paddle attachment, beat the Oreo crumbs with the cream cheese until combined.
The mixture will be thick and sticky. You may do this step by hand, but I find
using a mixer is much easier.
3.
Using your hands, roll into 30-35 balls. Place
balls on two large plates, a parchment paper lined baking sheet, or a silicone
mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the
balls is the most important step of this recipe. If they are not cold and
solid, the melted chocolate will not coat the balls properly.)
4.
Coarsely chop the chocolate and melt according
to package directions. Working with 1 truffle at a time, coat in chocolate.
Here's how I coat truffles: drop the truffle in the middle of the melted
chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle
with a fork - do not pierce it, simply pick it up on top of the fork's prongs.
Tap the fork on the edge of the bowl to allow the excess chocolate to drip off.
Place on a lined baking sheet. Top with sprinkles while the chocolate is still
wet or drizzle with the melted green candy melts, if using.
5.
Refrigerate truffles for at least 10 minutes so
the chocolate sets. Truffles must always be chilled and will stay fresh for up
to 5 days in the refrigerator.
6.
Make ahead tip: For longer storage, freeze the
finished truffles up to 2-3 months. Thaw in the refrigerator before serving.
0 Response to "Mint Oreo Truffles"
Post a Comment