Oreo Truffles

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.

INGREDIENTS
1 Package Oreo cookies
1 Can sweetened condensed milk
Chocolate for dipping – white, milk, dark – whatever you like.

DIRECTIONS
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!

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Triple Chocolate Halloween Truffles

I saw these little guys on the Kraft website the other day and decided to make them for a Halloween party we’re attending on Saturday afternoon.

I didn’t use the Kraft recipe, but one I already had, to make them super-chocolatey.

The coconut dying didn’t go quite as well as I had hoped, and my white chocolate seized up on me, so I didn’t get to do the little ghosts…but I’m going to try again before the party and will hopefully have better pictures to show soon.

INGREDIENTS
1 Batch of your favorite Chocolate Cake (homemade or box)
1 Batch of your favorite Chocolate Frosting (homemade or canned)
1 12oz. Bag Semi-Sweet Chocolate Chips
8oz. Sweetened Coconut, dyed orange

DIRECTIONS
Bake cake in a 13×9 pan and allow to cool completely.  Break up into small pieces and mix with the frosting.  Set in fridge for at least 2 hours to set up.

Remove from fridge and make small balls out of the mixture – around 1 1/2t. each – and place on a wax paper lined baking sheet.

Move your cake balls to the freezer to set up again while you melt the chocolate.

Melt chocolate in a double boiler, making sure the water isn’t touching the bottom of the bowl of chocolate.

Remove cake balls from the freezer, dip in chocolate (one at a time) and coat in dyed coconut (if you want).

Allow to harden – overnight in the fridge is best.

Enjoy!

Husband Rating – 4.5 out of 5 – “I don’t care how they look, they taste great!  The only reason this isn’t a 5 is b/c I like Bella’s brownie truffles better”

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Here’s my second try – the coconut dying went better (note to self, use liquid dye, not gel).  But, the white chocolate still gave me a little bit of a hassle.  Oh well.  Better luck next time.

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Chocolate Brownie Truffles

A few nights ago I was looking at a recipe for Red Velvet Truffles online when Hubby says “we should make those…but with brownies inside!” – as brownies are his very favorite dessert.  Of course, by we, he meant me.  LOL.  But, I was happy to oblige.  They were easy and are very tasty!  We brought them to a Christmas Eve gathering and they disappeared very quickly.

INGREDIENTS
1 Box of your favorite brownie mix (or a good homemade recipe, if you have one)
1 Can chocolate frosting
1 Bag of good dark chocolate, for dipping
1T Butter

DIRECTIONS
Bake brownies according to package instructions and cool completely.

Crumble into small pieces and mix in the entire can of frosting.  I used my KA Mixer with the paddle attachment.  You can do it by hand, but it is really messy!

With a teaspoon, scoop out a small amount of brownie filling and roll quickly in your hands.  Place on parchment.  Repeat about 50 times (I got 45, but I think some were too big).

Put the brownie balls in the freezer for about an hour to harden.

Now, melt the dark chocolate and butter over a double boiler.

Remove balls from the freezer.  Give them a quick roll in your hands to make sure they are even.  Dip in the chocolate and return to the parchment paper to dry – same as before, repeat about 50 times.  While still wet you can top them with any kind of decoration you like.  I choose to keep these plain.

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Eggnog Truffles

I found this recipe in Katie’s Good Things Catered blog.  They just looked too good not to try!  They are absolutely delicious and fairly easy to make.  My co-workers are going to love getting these for Christmas!  Though, I must have made my ‘balls’ (that’s for you Kristin) too big b/c I only got 66, and I made a double batch.  Oh well!

INGREDIENTS
14 oz. white candy melts
1/3 c. eggnog (must be the full fat kind)
1/8 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
splash good bourbon
6 oz. dark chocolate
decorations of choice

DIRECTIONS
In large (shallow and wide) bowl over pan of boiling water over medium low heat, combine white chocolate, eggnog, cinnamon and nutmeg.  Stir until completely melted and smooth. Remove from heat, add bourbon, stir well to incorporate and place bowl in the fridge overnight (or until completely firmed, this will depend on temperature of fridge and deepness of bowl you placed mixture in).

Remove bowl from fridge and roll 1 tsp. of truffle filling into balls.  Place formed balls onto wax paper lined baking sheet and place in freezer.

Meanwhile, melt dark chocolate, stirring until smooth.  I had to add a tiny big of vegetable oil to my chocolate b/c it was too thick and wasn’t giving me the smooth pretty truffle I was after.

Remove truffles from freezer, roll to make sure evenness then coat in chocolate and sprinkle with decoration.

Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles.  Let stand for 1 hour or until completely dry and serve or package in airtight container for up to a week.

Yields about 50 truffles.

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