Saturday, 24 December 2011

Oreo cake truffles with dark chocolate coconut and a milk chocolate Skor bar caramel version- super simple and easy!

After trying Kathychee's yummy truffles at the Christmas bakign swap-a-thon, I decided to give these a whirl and added my own adaptations for some Christmas potluck parties, since they sounded much simpler than traditional French truffles I had made years ago as a hobby. Making the filling was much simpler... but the dipping and decorating steps still eat up a lot of time, so you've been warned!



Okay, I'm being ambitious today, so going to double this recipe to make 70% dark chocolate coated truffles dusted with coconut as well as a milk chocolate coated one with Skor bar caramel drizzled overtop of it in homage to one of my favorite childhood chocolate bars. For folks with nut allergies, you may want to avoid Skor caramel as it is made with almonds.
Assembling all the ingredients...
After letting out my inner Domo with a frying pan on the poor innocent Oreo cookies (safely sealed in 2 ziplock bags), I cubed up the cream cheese and added it to my mixing bowl:

While my boyfriend let out his inner BamBam and did the same with his in his bowl.

So we then had a race to see who would mash and mix up the crumbs and cream cheese into a smooth mixture resembling mud. And discovered by accident a rice paddle/scooper was much easier for this task than a wimpy wooden spoon.  Then we put on kitchen safe gloves (we used sooo many making these truffles, but they reduce burns, and makes it easy for clean ups since you're not leaving chocolatey fingerprints all over your kitchen) and rolled them into rough truffle like shapes
Can you feel the inner Oreo chocolately cream cheese love going on here?

While the balls of chocolately happiness set in the fridge, I chopped up the dark chocolate and set up my MacGyver'ed double boiler of a small pot of simmering water with a smaller pot inside it with my chocolate. Melt chocolate until its a smooth glossy sheen.. mmm!

Then came the time consuming task of using 2 forks and dipping the cold truffle balls into molten chocolate. Hold too long and they'll start to dissolve. Crank up the temp on your double boiler as you dip your chocolate cuz the cold truffle balls will cool down your chocolate leaving you with thick huge truffle balls (not a bad thing), and running out of chocolate for the rest of your undipped truffles (bad thing!).  We discovered the trick with the coconut covered truffles were to NOT drop them directly into a bowl of coconut after coating them in chocolate, but to place them back onto the sheet, and as they're hardening, load them up with coconut or you get muddy brown lumpy truffles.

And last but not least, after the second batch of truffles have been dipped in a coating of milk chocolate and have had time to set with a glossy shine, melt the Skor caramel. 
This Skor chip is super cute... until he burnt my fingers... repeatedly lol!
I found the easiest way was to microwave it until it bubbles on low. Watch it carefully so you don't burn it, grab it out of the microwave with oven mitts, and use a fork to quickly dip and drizzle the truffles. Several repeat trips to the microwave adn juggling molten hot caramel goo ensued as the caramel sets FAST!  But once you bite into a finished one.... soooo worth the time and effort making them! :D  Recipe at the bottom so you can make them at home too! :)
The Skor caramelly milk chocolate Oreo truffles
(on the left is an overdipped and under drained truffle that resembles more like return of the Blob than a truffle lol!)

Recipe: Oreo truffles from allrecipes.com
Ingredients
1 (16 ounce) package Oreo Chocolate Sandwich Cookies
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages BAKER'S chocolate chips or bars (I used one of 70% dark chocolate and one of milk chocolate)

1/2 package  of Skor caramel bits
1 cup of unsweetened shredded coconut
Directions
1. Crush all of the cookies to fine crumbs in food processor. (I let out my inner domo by putting them into 2 ziplock bags and smashing away with a frying pan! muwahahaha!) Place crumbs in medium bowl. Add cream cheese; mix until well blended. Pop into fridge for 30min so it solidifies up a little. Roll cookie mixture into 42-50 balls, about 1-inch in diameter. Place on parchment or wax paper lined pans, poping them back into the fridge when you're done.
2. Dip balls in chocolate using 2 forks; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs/ unsweetened coconut or drizzle with a different colored chocolate or melted .
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 42-50.

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