Oreo Truffles

Posted by Amy

These are incredibly easy and taste amazing.  They’re quite rich and the recipe makes about 40-50 depending on the size of ball you roll.  Many people call them “Oreo balls” but I think “Oreo Truffles” sounds better and fancier.  I think I now like the mint more than the regular Oreos too. (I realize now I posted this like 3 things below!  Anyway, here’s the recipe typed out for you too!)

OreoBalls2

Oreo Truffles

1 bag of Oreo cookies (mint or regular)

1 block of room temperature cream cheese (or slightly warmed in the microwave)

1 bag of chocolate chips or chocolate bark (can be white, dark, milk or semi-sweet.  I prefer a more bitter chocolate because the milk is over kill on the sweet for me.)

 Directions:

Crush Oreos into fine pieces using your hands or a food processor.

Take the block of cream cheese and mix with the Oreo dust.

Chill this mixture for about 10 minutes in the freezer.

Roll mixture into walnut size balls and place on wax paper covered baking sheet.

Heat chocolate chips in the microwave for 1 minute at 80% power, then stir.  Continue to heat on 15 second intervals at 80% power stirring in between until entirely melted.

Using a fork, toothpick, chopsticks, tongs or a spoon, dip each ball in the melted chocolate and return to the baking sheet.

Chill the truffle balls again for the chocolate to harden.  I keep them refrigerated until serving.

 (Some overachievers then drizzle opposite colored chocolate over the completed Oreo Truffles as seen in the picture found here).

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Oreo Truffles

Herbed Cream Cheese (for bagels and sandwiches) – super easy and delicious

1. 1 or 2 packages cream cheese (I usally use reduced fat) at room temperature. Don’t use fat free; it’s just not the same.

2. Minced fresh dill and fresh parsley (I usually do a 4 or 5 tablespoons each) In my opinion, the more dill, the better.

3. black pepper to taste

4. zest and juice of one lemon

Combine ingredients with a wooden spoon or spatula. Between mincing the herbs and zesting the lemon, this takes about ten minutes, start to clean-up.

This is really hard to screw up (thus the measurements of ‘do whatever you want’) I eat it on white or wheat bagels, and it’s delicious on a bagel with smoked salmon, capers, red onion – a perfect sandwich for breakfast or lunch.  It’s great for guests and mixes in well with brunch or as appetizers for supper club.

It keeps just like cream cheese, in a sealed container in the refrigerator.

Herbed Cream Cheese (for bagels and sandwiches) – super easy and delicious