Only nine more days until Christmas! Can you believe it? Seems this month has just whizzed by in a flurry. Makes me wish it would slow down or last longer. Obviously, I need to plan better next year.
As you may or may not know, we are a big Boy Scout family. This weekend we hosted the annual adult Christmas party for our troop. Everyone brought a dessert or hors d'oeuvre to share so there wasn't a lot I needed to do in the way of food.
But there was one thing I wanted to make.
Oreos are one of those simple things in life that bring joy to so many.
Like a recipe with only three ingredients.
Yep, to make these Oreo Truffles all you need are 40 Oreos (I show a package of double-stuf ones here, but I decided to use the regular ones for fear that too much "stuf" would make the balls too soft), an 8 oz. package of cream cheese and some white chocolate or almond bark.
First, put your cookies into the bowl of a food processor. I broke mine in half, thinking it might be easier on the machine. Don't know why, but that's just how this blond brain works.
Now if you do not have a food processor, do not fear. Simply put the cookies into a large zip-top bag, then use a rolling pin or your hands to take out your frustrations.
I pulsed until the cookies looked like this...
Then added the cream cheese...
And let the machine do the rest of the work.
If you're crushing the cookies by hand, you'll want to have them pretty much pulverized before mixing in your cream cheese. Once you add the cream cheese, you can use an electric mixer, a spoon or even your hands.
For ease of grabbing the mixture to roll into balls, I transferred it to a bowl.
This is where things really get rolling. Literally.
Grab enough cookie/cream cheese mixture to roll into 1-inch balls.
(Sorry, y'all, I got preoccupied and forgot to take pictures)
Lay the balls on waxed or parchment paper and continue until mixture is gone.
Melt your chocolate slowly over a double boiler then dip your balls.
For me, this is where the trouble started. The balls are pretty soft, though they did retain their shape on the paper. That is, until I dipped them.
Dipping didn't seem like viable option with the balls being so soft, so I would set a ball on the tines of a fork over the melted chocolate and drizzle the chocolate over them until they were coated. Then I'd tap the fork on the sides of the bowl to get rid of the excess.
Here are a couple examples of what they should look like.
These are mine.
This is one of my worst fails ever. I tried every which way to coat them, including dipping, but to no avail. They still came out more flat than round and definitely not attractive.
The taste, though, was AMAZING!!!!!
Well, I decided that they were not fit to be served at the party, which was okay with everyone else in the house, because they loved them and by not serving them, the fam could eat them all.
So imagine my surprise when I glanced at the dessert table later that night and saw my Tupperware container of ugly Oreo Truffles sitting there.
Seems my husband and son decided they were too good not to share.
And our guests devoured them!
Now I need your help. What can I do next time to make dipping these a success?
I contemplated refrigerating them for a bit to make them firmer, but it said to refrigerate them for an hour AFTER they were dipped.
On this project, I am at a loss. I want to make them again, but I also want them to look appealing, not like deflated snowballs.
So what are your thoughts?