Saturday, February 7, 2009

Oreo Mint Truffles

I wanted to post something that would be fun to make for Valentines Day. These are so simple! I made them at Christmas time, and everyone loved them. Nobody could figure out what was in the middle! I would suggest making these the day before or on the day that you will serve them, just so that they are fresh and the middle doesn't get too gooey.

1 Package Oreo Cookies
8 oz Cream Cheese, at room temperature
10 oz Package Andes Creme De Menth pieces (found next to the chocolate chips, or substitute of package of regular Andes Mints if you can't find these)

Line 2 cookie sheets with waxed paper or parchment. Crush the Oreo Cookies in a food processor or blender. The idea is that you want very small crumbs. If you want to, you can reserve a few tablespoons of crumbs to garnish your truffles with. Place crumbs and cream cheese into a mixing bowl. Using your hand mixer or stand mixer, mix the cheese and crumbs just until they are incorporated.

I made some truffles small, and some larger, and I liked the larger truffles better, but the size is up to you! I used my small cookie scoop, which is about a tablespoon, and popped each out into my hand, and rolled them into a ball. If the Oreo mixture is really sticky, you can try putting some powdered sugar on your hands or try chilling the Oreo mixture for a few minutes. Place the little balls on one of the parchment covered cookie sheets, and put them into the freezer for 20-30 minutes. Chilling them helps them to stay together when you dip them. But, you also don't want them too cold, or it might make your chocolate covering crack. If they crack, just drizzle them with some white or red chocolate and eat them anyway!

Once your little Oreo balls are chilled, melt the mint chocolate pieces. You could also use a regular chocolate coating chocolate instead of the Andes mints. If you like dark, use dark, if you like milk, use milk. If you're daring, use white! Place the mints or coating into a small bowl and pop them into the microwave for 30 seconds. Stir. Put them back into the microwave for 20 second intervals, stirring well between each, until your chocolate is smooth.

Remove the Oreo balls from the freezer and begin dipping. Start out doing about three at a time. I suggest doing three at a time because you want them to still look wet when you put them back into the freezer to set up. If you do too many at once, the first few will start looking dry. Putting them into the freezer while still wet gives them a nice shine. Once you get the hang of it, you can do it faster, and dip more at a time.

Before they dry, sprinkle each with the crumbs you set aside or some unsweetened cocoa powder (this might taste best with the non-minty chocolate coatings), or drizzle with a contrasting color of melted chocolate. You could even get some red chocolate and draw a heart on top! Oh, cute! (Hint: Go to your local craft store or candy supply, and get a little squeeze bottle. If you can find a ketchup or mustard squeeze bottle with a small tip, that would work too. Melt your contrasting color of chocolate, and pour it into the bottle. This makes a great little tool for drizzling!) Place the truffles into the freezer for 2-3 minutes or until the chocolate is completely set. Repeat until all truffles are dipped. At this point, you can pop them inside some little candy cups and place them in a cute box (or cellophane bag!)...and there you have it...the perfect valentine!!

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