Gingerbread Oreo Truffles Food
OREO TRUFFLES
Make and share this Oreo Truffles recipe from Food.com.
Provided by evelynathens
Categories Candy
Time 1h
Yield 40 truffles (approximately)
Number Of Ingredients 5
Steps:
- Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
- Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
- Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
- In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
- Store in airtight container, in refrigerator.
- Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.
Nutrition Facts : Calories 128.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 9.9, Sodium 54.9, Carbohydrate 13.1, Fiber 0.5, Sugar 10.9, Protein 1.7
GINGERBREAD OREO TRUFFLES
The Gingerbread Oreos are seasonal. Stock up and freeze them for later use. Can, also, be made into "pops". Chill time not included.
Provided by gailanng
Categories Dessert
Time 30m
Yield 45 balls, approximately
Number Of Ingredients 4
Steps:
- Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin. Add the crumbs to a stand mixer with a large bowl with the softened cream cheese. Mix until incorporated. Roll the mixture into 1" balls. Place on a cookie sheet lined with parchment paper.
- Refrigerate for about 1 hour, until firm.
- To Coat: Melt the vanilla candy melts slowly, either in the microwave or on the stovetop according to directions on package.
- Drop one or two truffles into the melted chocolate and use a fork to remove balls, letting the excess chocolate drip. Place the balls back on the waxed paper.
- Add the toppings, before the chocolate hardens.
- Store in the refrigerator.
Nutrition Facts : Calories 91.6, Fat 3.6, SaturatedFat 1.6, Cholesterol 5.5, Sodium 65.5, Carbohydrate 8.3, Fiber 0.3, Sugar 5.4, Protein 0.8
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