Every Christmas, the Tang (and extended) family have a tradition of holding a bake-off to decide bragging rights for the next 12 months.
Having come mid-table for the last couple of years (and coming second to last in one year with a shockingly under baked creme brûlée tart), I decided to trawl the internet for ideas.
Being a fan of oreos, I narrowed my search for oreo recipes……and found these:
I can honestly say that these truffles are some of the easiest and most impressive deserts I have ever made. When one of my mates, KH, tasted one, his exact words were “I’m nomming all of these bad boys“. The ease in making these almost made it embarrassing when he later asked for the recipe!
Recipe (adapted from food.com):
Ingredients (makes 20):
- 1 pack of your favorite Oreos (10’s)
- 200g cream cheese
- 200g of Elizabeth Shaw 70% Dark Chocolate Cocoa Crisp
- 50g of toasted broken hazelnuts
- Put the Oreos (unopened) in a food bag.
- Using a rolling pin, smash the Oreos into smithereens (2 minutes or so)
- In a mixing bowl, manually mix the cream cheese and the broken Oreo bits until all combined (hint: it doesn’t matter if there are larger bits of Oreos floating around. These give the Oreo truffles a bit more texture!)
- Chill the mixture in the fridge for 20 minutes.
- Whilst the mixture is chilling, place some baking paper in an airtight container (that will fit into your freezer)
- Take the mixture out of the fridge and shape into whatever shape you want. You can either make quenelles by using two spoons; I however prefer to get my hands dirty and roll the mixture into cherry tomato sized truffles using the palm of my hands.
- Place the truffles onto the baking paper and place the lot into the freezer for 30 minutes. This will make the glazing of the truffles much much easier!
- In the meantime, melt the chocolate using a double boiler method (http://www.gotchocolate.com/2011/03/how-to-melt-chocolate-for-dummies/). This makes for a superior chocolate shell for the Truffles.
- Take the truffles out of the freezer and, using a toothpick, dip the truffles (one by one) into the melted chocolate so that the truffles are covered.
- Sprinkle on the hazelnuts and place the entire batch of truffles back into the airtight container. Place the container in the fridge.
- The truffles are ready for “nomming” once the chocolate sets.
- These truffles will typically last for 3 days in the fridge….if you can resist that long!