Oreo Chocolate Truffles
November 24, 2010 § 17 Comments
I’ve been randomly watching too many videos on tempering chocolate and other wonderful confections recently. My goal is to chart a serious course in the wonderful world of chocolatier-ing at some point in the future. The whole process. Down to the beans. This is a dream I guess you could say. I’ve been thinking about this recently. If there were no limits to what you could spend your life and days doing, what might you do?? Without a doubt, I would spend my mornings making pastries and confections in some well-light Parisian kitchen. I would have a fail-proof recipe for eggless double-decker macaroons that taste not much different from the wonderful goodness on display at Ladurée down the way. I’d spend my nights with the expats, and my vacations scouring the world, Indonesia, Ecuador… for the best cocoa crops. I’d retire to trading beans on the exchanges, and probably die as fulfilled as one can be after a life on earth. Maybe writing it down counts for something to the universe?? One can only hope, I suppose.
Making truffles in my little kitchen is a humble attempt into this world, and at that Oreo ‘truffle’s. A gateway to the gateway you could say. If oreo truffles could even be called truffles is suspect, as they lack the central tenet of truffle-ism, which is to possess a ganache heart. We can leave tradition and let it slide for the moment, as we’re currently spending our days in the States, which is about innovation and evolution, and lexical violations that might inspire people to venture in their kitchens with a smile are OK.
Ruminations aside, these are tremendously easy to make for those of you out there who may be thinking this is something you just cannot do at home due to the mess factor, the burning chocolate factor (this is real, and a menace, I have burned holes through many storage apperatusses due to overheating chocolate), or any other factor. It requires simply, one pair of hands, a double boiler, oreos, cream cheese and semi-sweet baking chocolate. The recipe I used is quite widely disseminated over the web. I think that maybe the only unique aspect in my go at it is that I chose to coat my truffles in melted dark chocolate. For the oreo truffle, many people choose to coat in melted white chocolate. If I were to do it again, which I definitely will, I would never again coat truffles in melted chocolate. I am going to get creative with the powder coatings. It’s the cleanest, most presentable method, and further, truffle centers tend to be quite rich so coating them with a powder would result in a more balanced finished piece.
Oreo Chocolate Truffles
(makes 20 two-bite pieces)
21 oreo cookies (do not get the double-stuffed stuff), uniformly crushed
4 oz of full-fat cream cheese, at room temperature
1 cup of semi-sweet chocolate baking chips
Mix the crushed oreos and the cream cheese with your hands until both are thoroughly incorporated. You should be left with a ball that looks like stiff mud. Roll out small balls with a melon scoop or with your hands. You should end up with about 20 small balls (as pictured). In a double boiler (or in the microwave, but be careful if you plan to use a microwave, as chocolate heats very quickly. I would suggest using a glass bowl and zapping at 15 second intervals, stirring in between), melt your chocolate chips until smooth, stirring consistently. Turn off the heat and dip your oreo balls in the melted chocolate. Lay the truffles on wax paper to harden. You can garnish your truffles with toppings before they set. Refrigerate for about an hour to allow the truffles to set. These can be stored in an airtight container in the refrigerator for up to one week.