Whilst I absolutely love the rain, there are days when the sun just makes my heart sing. Today was one of those days. It started out quite early, 6.30 am to be exact because I had a #bookstagram photoshoot planned. This was followed by coffee with an old friend and of course lots of talk about life. Towards the afternoon I decided to channel my inner Julia Child once again and make something positively darn gorgeous in the kitchen. So with Lana Del Ray’s Young and Beautiful blaring in the background and the afternoon sun gleaming in through the windows, there I was fumbling in the kitchen making the most delicious Oreo Truffles!
Since the truffles turned out so well, I thought I’d share the recipe with you. I think you’re going to love them just as much as I did, if not more.
WHAT YOU’LL NEED:
2 packs of Oreo cookies (the more you use, the merrier you’ll be)
150 g of plain cream cheese
Your favorite kind of chocolate (dark, milk or white)
- Finely crush the Oreo cookies in a food processor.
- Add in the cream cheese, small bits at a time and blend together until a dough-like mixture forms.
- If you feel like you need more Oreo cookies, add them in and blend again.
- Next, tip the mixture into a bowl and leave in the refrigerator for an hour. This will allow the mixture to harden slightly.
- Line your baking tray with parchment paper.
- Clean up and make yourself a cup of tea. After all, you do have an hour to wait!
- After tea, take out the mixture. Using a teaspoon, scoop up little bits of the firm mixture and roll them into little spheres using your hands.
- Place them on a parchment lined baking tray and refrigerate while you prepare the truffle coatings.
FOR THE COATING:
- Blend a few Oreo cookies in the food processor until it forms a grainy consistency. Keep this aside for the finishing touch.
- Melt the chocolate in a double boiler. Stir constantly so the chocolate does not overheat and burn. You want a smooth and creamy consistency. (Remember: melting chocolate can sometimes be tricky as it melts at pretty low temperatures. It should always be done with indirect heat. Dark chocolate should never be heated to more than 48 °C, whilst the ideal temperature for milk and white chocolate should be around 45 – 46 °C).
- After melting the chocolate, dip the spheres in and cover generously.
- Place on the parchment lined baking tray and dust with Oreo cookie crumbs.
- Refrigerate for at least an hour or until hard.
- Pack them in a gorgeous box and send them to someone special.