Christmas gifts: Oreo truffles

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These (really naughty and delicious) truffles are the last in my Christmas gift ideas series, with a few sweet ideas for the skint (me) or thrifty.

Knowing full well that this little corner is just a tiny drop in the ocean of food blogs out there can be a little overwhelming. At Christmas, this becomes doubly clear: because it’s a time when a lot of bloggers are sharing very similar recipes and ideas. It’s not just an internet thing – if you watch a morning of cookery shows at a weekend in December you’ll be bombarded with ingredients like celeriac. In a lot of ways, this seasonality is the lifeblood of food and everything associated with it – and rightly so. But it brings with it a certain inevitability, and a need to innovate.

Equally, there are some things that really don’t need innovating, that speak for themselves the moment you take an innocent little bite. Although many Pinterest users and bloggers could say it more eloquently than I: ladies and gentlemen, these Oreo truffles are that perfect mouthful.

Makes around 20, provided you don’t “taste test” too many. 

Ingredients:

1 pack Oreos (154g), roughly chopped/broken up
75g soft cream cheese
100g white chocolate
100g milk chocolate

Method:

1) Pop the Oreo chunks and cream cheese into a food processor and whizz until fully mixed. Personally I prefer not to process the mixture until it’s smooth, as a few little biscuit chunks make for a more interesting texture. If you prefer yours smooth, go smooth.

2) Pour the mixture out onto clingfilm, wrap, and refrigerate for about half an hour.

3) Take it out of the fridge and start rolling out balls between your hands, using about 2/3 of a teaspoon of mixture for each ball, and place them on greaseproof paper.

4) Melt the two chocolates in separate bowls. Doing this in a narrow but deep bowl – or I used two ramekins – makes it easier to coat the balls in chocolate.

5) Drop a ball into one of the chocolates and roll it around, using a fork to move it. When coated, use the fork to lift it out of the chocolate and onto the greaseproof paper. It’s totally acceptable to make construction vehicle beeps as you lift it out. Using a fork minimises the risk of having too much excess chocolate and giving the truffles “feet”. 

6) Repeat until all balls are coated, half which each chocolate. Use remaining chocolate to decorate the tops, and leave to cool. I subscribe to the Jackson Pollock school of truffle decorating, clearly.

Maybe you’ve made these a little more fancy by making a few variations? Maybe adding some orange or mint? Let me know if you have – I’m intrigued!

Filed under All Recipes, Christmas, Desserts

The lady behind The Dinner Bell! I'm that person who doesn't let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door. I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I've returned to Norfolk after eight years away, but little bits of my heart still belong to London, where I lived for almost fives years, and Sheffield, where I went to uni and finally lost my bumpkin accent.

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