Chocolate and Oreo Truffles

Chocolate and Oreo Assorted Truffles | ButterAndSprinkles.com

The holiday season is my favorite time of year, and I am sure I’m not alone in that sentiment! I am a serious lover of wrapping paper and gift tags! And all the wonderful recipes! My holiday baking list is normally 15+ items long with everything from cookies and quick breads, to dessert sauces and, of course, candies! Truffles are quickly becoming one of my favorite things to make since they are easy and the result is so decedent!

Round one of baking this year included several types of truffles for a holiday work party: white chocolate peppermint; chocolate orange; Gingerbread Oreo; and Oreo. Of all of them, the peppermint and chocolate orange (my personal favorite) received the most compliments. Since they use melted chocolate and cream, they are smooth and creamy. I’ve found it easiest to do everything in an assembly line fashion – portioning out the truffles, then rolling, and finally dipping/coating them. And there’s something soothing about making truffles and watching each one come out just a little bit different from the others.

If you’ve never made truffles before, I promise they are painfully simple. You can vary the coating using candy melts or almond bark, melted chocolate, cocoa powder, powdered sugar, sprinkles… you get the idea!

White Chocolate Peppermint Truffles
Adapted from Saveur

Ingredients:

1 pound white chocolate, chopped (you can also use chips)
1/2 cup heavy cream
1/8 teaspoon peppermint oil (or slightly more extract)
Choice of coating

Directions:

1. Line a cookie sheet with wax or parchment paper. Put chocolate in a medium-sized bowl and set aside.

2. Heat cream and peppermint oil/extract over medium-high heat until it just begins to simmer. Remove from heat, pour over chocolate, and let sit for 1 minute.

3. Using a rubber spatula, stir chocolate and cream until smooth. Cover with plastic wrap and refrigerate for at least 4 hours.

4. Remove chilled chocolate and using a a tablespoon-sized scoop, portion out truffles onto the cookie sheet lined with wax or parchment paper. Use your hands to roll the portions into balls and return to sheet. Dip truffles in coating of choice and return to cookie sheet to dry. (Decorate immediately if using candy melts, almond bark, etc. as it will harden quickly.)

5. Once set, use a sharp knife to carefully remove the excess coating from the bottom edges (only applicable if using chocolate or candy coating). Place in mini cupcake wrappers.

Chocolate Orange Truffles
Adapted from Sing For Your Supper

Ingredients:

12 ounces bittersweet chocolate, chopped
1 cup heavy cream
1/2 teaspoon orange extract or a sizable splash of Grand Marnier
Choice of coating

Directions:

1. Line a cookie sheet with wax or parchment paper. Put chocolate in a medium-sized bowl and set aside.

2. Heat cream and extract/Grand Marnier over low heat until it begins to boil. Remove from heat, pour over chocolate, and let sit for 1 minute.

3. Using a rubber spatula, stir chocolate and cream until smooth. Cover with plastic wrap and refrigerate for at least 4 hours.

4. Remove chilled chocolate and using a a tablespoon-sized scoop, portion out truffles onto the cookie sheet lined with wax or parchment paper. Use your hands to roll the portions into balls and return to sheet. Dip truffles in coating of choice and return to cookie sheet to dry. (Decorate immediately if using candy melts, almond bark, etc. as it will harden quickly.)

5. Once set, use a sharp knife to carefully remove the excess coating from the bottom edges (only applicable if using chocolate or candy coating). Place in mini cupcake wrappers.

Oreo Truffles

Ingredients:

1 package Oreo cookies (any flavor)
8 ounces of cream cheese, softened
Choice of coating

Directions:

1. Line a cookie sheet with wax or parchment paper.

2. Using a food processor or blender, finely crush the cookies (remember to set some aside if using to decorate the top).

3. Stir in the cream cheese, or if using a food processor, blend by pulsing a few times.

4. Cover with plastic wrap and refrigerate for at least 1 hour.

5. Remove chilled mixture and using a a tablespoon-sized scoop, portion out truffles onto the cookie sheet lined with wax or parchment paper. Use your hands to roll the portions into balls and return to sheet. Dip truffles in coating of choice and return to cookie sheet to dry. (Decorate immediately if using candy melts, almond bark, etc. as it will harden quickly.)

6. Once set, use a sharp knife to carefully remove the excess coating from the bottom edges (only applicable if using chocolate or candy coating). Place in mini cupcake wrappers.

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One comment

  1. I’ve never made truffles! I think I need to

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