These are the infamous truffles that caused my manager to run down the hallway – mouth stuffed full with truffles – frantically saying, “Saavvee onnnne moreeee for meeeee.”
All in front of the client. Priceless.
I was hesitant to provide this recipe – not because I’m a recipe hog- but for the mere fact that its main ingredient (oreos) has a “bad” rep. Oreos normally don’t evoke the drool factor of a luscious and creamy truffle…but trust me, you’ll be running after a truffle like this too. Especially knowing how easy it is to make.
1 pkg. (1 lb., 2 oz.) Oreo (R), Chocolate Sandwich Cookiesdivided
1 pkg. (8 oz.) cream cheese, softened (reduced fat works well)
2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted in a double boiler.
1 tbs + 1 tsp kahlua, Bailey’s Irish creme, or your favorite rum.
Tips for dipping truffles in chocolate: Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Remove the creme from 3 oreos and crush to fine crumbs (using food processor or rolling pin). Reserve for later use.
Crush remaining cookies to fine crumbs (with creme); place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Add a splash of your favorite rum for an extra kick!
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Note: I tend to like the truffles right out of the fridge but it tastes wonderful at room temperature as well.