This past weekend I got together with some friends for a pot luck.
I volunteered to make Oreo Truffle Balls. I have made them quite a bit in the past and people always love them.
I don’t know where I originally got the recipe, somewhere online I am sure. Over the past few years of making them I have tweaked the recipe a bit and figured out what does and doesn’t work.
My favorite thing about them is how elegant they can look with not too much effort. They aren’t as easy as just popping a box cake into the oven, but they aren’t much harder!
Here’s what you’ll need:
- 1 pkg. of regular Oreos (not Double Stuff, could try mint flavor for a different taste)
- 1 pkg. (8 oz.) cream cheese
- 1 box Bakers semi-sweet chocolate
- 1 box Bakers white chocolate
- Use a food processor or blender to completely crush the entire package of Oreos (blend the entire cookie). They should be a fine powder with no traces of the cream filling.
- Pour crushed Oreos into a large bowl.
- Mix in cream cheese (softened to room temperature). Blend until there are no white traces of the cream cheese and the mixture resembles dough.
- Grab some of the mixture and form into a small balls, a little bit smaller than a ping-pong ball.
- Place balls onto a cookie sheet covered with wax paper and place in the freezer for 3o min. (You could skip the freezer step, but I have found they are much easier to dip if they are cold).
- While the Oreo balls are in the freezer melt semi-sweet chocolate in the microwave at 15 second intervals. Stir often to avoid scorching.
- Take balls out of the freezer. Dip/roll each ball in the chocolate and place back onto the wax paper.
- I like to place them back into the freezer to harden the chocolate while I melt the white chocolate (place white chocolate squares into a plastic freezer bag, place the bag into a cup or bowl, microwave until melted completely).
- Cut a small piece off the corner of the freezer bag and drizzle white chocolate over the truffles. You can do one pass with the white chocolate of go crazy (like I did) and use all the white chocolate.
- Place them back into the freezer or refrigerator until ready to serve. They tend to melt pretty quickly.
Makes about 30-40 truffles, depending on how large you roll them.
Other options: While I like the look of the white chocolate drizzled over the semi-sweet chocolate (they look pretty fancy that way), there are lots of other things you can do:
- roll in powdered sugar, cocoa, sprinkles, coconut, etc
- dip in white chocolate and drizzle with dark chocolate
- use mint Oreos, dip in chocolate, and sprinkle with crushed Andes mints
While my truffles were in the freezer I also whipped up my first batch of pumpkin cupcakes! They were super easy and tasted great.
All you need is a box of yellow or spice cake mix, a can of pumpkin puree, nutmeg, cinnamon, and ground cloves (you could use a can of pumpkin pie mix instead of the puree, if you do this you don’t have to add the spices separately as they are already in the mix).
Mix the cake mix, pumpkin puree and spices together (I also added chocolate chips). YOU DO NOT NEED TO ADD WATER, OIL, OR EGGS! You wouldn’t think there would be enough moisture with just the pumpkin, but there is, trust me!
Spoon into cupcake liners (makes 12).
I had them mixed and into the oven in about 5 minutes. They were done about 25 minutes later! Couldn’t have been easier and they make a fantastic fall treat!
So, there you have it. Two delicious and easy treats that are great for fall get togethers!