This weekend I had my first paying ‘gig’! I was asked to make treats for my sister’s mother-in-law’s poetry reading and art show. I didn’t have a whole lot of time to cook, with school and all, but really wanted to impress.
So, I decided to make Oreo truffles and some candy corn cupcakes.
Everything was a big hit – but I think the truffles really got everyone at the art show talking! If only they knew how simple they were to make! Shhhhh! Don’t tell.
Oh, if you are curious – the candy corn cupcakes are just your basic white cake mix, divided into two bowls and dyed yellow and orange. Then, after baking, top with white vanilla buttercream. Top with a candy corn.
Pulverize Oreos in food processor until they are fine crumbs and no chunks remain. Reserve 1/4C. of crumbs for topping the finished truffles, if you want. Next, add condensed milk and combine thoroughly.
Form into balls – I used a 35mm scoop. This gave me about 35 balls. Of course, you can make them smaller or larger.
Place newly formed balls on baking sheet and place in freezer for a few minutes to set. While they are cooling, start your chocolate melting over a double-boiler.
Remove truffles from freezer and ready two toothpicks. Poke one ball and dip in chocolate. Allow excess to drizzle off before placing on parchment paper to dry. Using the toothpicks will help get nice smooth sides (2nd toothpick is to help get the first one off.) Sprinkle reserved crumbs over the top before starting the next truffle – they won’t stick if the chocolate dries first.
Refrigerate when finished. Consume. Enjoy!