Tuesday, August 16, 2005
Source: Culinary in the Country
I've altered the recipe a bit to fit my experiences:
8 ounces cream cheese, softened
16 ounces oreos
16 ounces of white or dark chocolate, chopped
about 1/2 cup of contrasting chocolate, chopped
Pulse Oreos in a food processor until the crumbs are fine. Add softened cream cheese and pulse mixture until thoroughly combined.
Cover bowl and chill for at least 2-3 hours . Scoop out dough with a heaping teaspoon (or tablespoon for larger - will make 30-35) and roll into 50-60 balls. Cover and place back in the refrigerator or freezer to firm up (make sure these are quite firm before dipping).
Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth. Remove and stir to melt the rest of the chocolate. Dip each truffle ball and set aside on a silpat or parchment paper. If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave.
Melt contrasting chocolate in a small bowl over gently simmering water or at 15 second intervals in the microwave. Using a pastry bag and a pastry tip, drizzle contrasting chocolate over the truffle balls once the first coating is set.
Store in the refrigerator.
I talked about this recipe HERE.