Pages

Saturday, December 22, 2007

Oreo Truffles

Or otherwise known as Alysha vs. Candy, round 1.

As I know I have stated several, if not many, times before, candy and I don't get along. My attempt at almond brittle once came out like a sugar brick with expensive almonds trapped inside, the caramel slid off of my caramel apples (and I was only using packaged caramels) and the caramel on my apple tart got a little too close to hard crack stage. And those are only some of my candy stories! After each failure, it takes me a good long while to get back in the saddle to give it another shot.

This recipe - which I found on Joe's blog - only has 3 ingredients and does not involve a candy thermometer, so I decided to give it a try. Only I decided to try it for a pot luck at work which meant that I was #1, very anxious for it to come out nicely and, #2, making them on a weeknight. Recipe for failure again???

Well, almost. First, I had a hard time getting the balls to roll nicely. The recipe only calls for breaking the Oreos into fourths and then beating them in the mixer. This yields some fairly large chunks of cookie which created crumbly pockets and caused some of the balls to want to separate. I would process the Oreos into a finer crumb next time to avoid these dry pockets. I made the balls using a tablespoon - I was not in the mood to make 50-60 of these little suckers. The recipe made about 33 or so by the tablespoonful.

Oreo Truffles

Once I had the balls formed, I put them in the fridge to chill. My mistake was in not making sure the pan was secure - the balls slid right off the pan and fell into the fridge. Frustrating to be sure, but they were firm enough to just pick right up and put them back on the pan.

Next, it was time to melt the chocolate. No problems there. Dipping the Oreo truffles was a whole other story. First, I just couldn't figure out how the heck to get the stupid balls off of my dipping tool and onto the pan without wrecking the nice white chocolate coating. I tried the dipping fork, the other two dipping doohickies and a toothpick. Nothing seemed to work well. I did like that with the dipping tools at least, you could tap off the excess chocolate, but I just could not get the truffles off the dipping tools easily. Next, I noticed that the balls just weren't chilled enough - little flecks of chocolate were breaking off into the dipping chocolate and they were sort of sticking - to the dipping tool and to the parchment paper.

Oreo Truffles
So, I chilled the balls in the freezer and decided to use a silpat. Of course as they were in the freezer, I stumbled upon a tip that suggested that you NOT freezer your truffles first - as they rewarm, they will expand and cause the chocolate coating to crack. I decided to risk the cracking over the too-warm Oreo/cream cheese balls. (And by the way, they never did crack - I think white chocolate is a bit softer/more pliable than dark, so maybe that helped.)

Once the Oreo balls were nice and cold, I tried to perfect my dipping technique. I finally decided that my cheap dipping tools were just not working and tried my fingers (another suggestion I read online). Nope - all that did was leave marks on either side of the truffle where my fingers had been. GRRRR! Finally, my DS suggested using a regular old work. And what do you know? It worked! It was still a little tricky to get the balls off the fork, but they slid off much easier than with the dipping tools.

I still ended up with little bits of Oreo in the white chocolate, but I suppose that sort of adds to the Oreo or cookies and cream sort of look? Once you get the little drizzle of regular chocolate on top, it draws your eye upward and and away from the flaws - most of the flaws were toward the bottom of the truffles where I tried to get them to slide off the fork/tool. I found that 12 ounces of white chocolate wasn't quite enough to coat all the balls nicely, so I would melt 16 ounces next time to ensure there is plenty to go around.

Throughout the process I did let go a few choice words and started to get grumpy, but I walked away and came back with a positive attitude and it all turned out in the end. They didn't come out perfectly, but I was pleased. I took them to the all-college potluck and they were a hit. I did, however, discover one reason that one might want to make these by the rounded teaspoonful rather than larger like I did. As my coworkers were raving about the truffles and asking for the recipe, I noticed little bits of black stuck to the front of their teeth...........yeah, bite-size might be best................

13 comments:

  1. Anonymous2:17 AM

    I made these this year for the first time too. I processed the Oreos (actually Trader Joe's Minty oreo-like cookies) until they were crumbs. I used the small Pampered Chef cookie scooper to make the truffles and didn't roll them at all, following Ida Garten's methodology that truffles are found by pigs and therefore not perfect. The flat bottoms prevented them from rolling around. When I dipped them, I stuck a bamboo skewer in the bottom and dipped to the edge. Then I could sort of pop them off with my finger without messing up the sides.

    ReplyDelete
  2. Thanks, Anonymous, I'll give your skewer method a try. I might make these again for New Year's since DH and the boys only got to sample 1 or 2 before they left the house.

    ReplyDelete
  3. They look beautiful. No one would ever know that they almost drove you to the brink! I have to try hose one of these days--just haven't done it yet.

    ReplyDelete
  4. I've been wanting to try these too! Ladies on my playgroup (online) make them like crazy. They sound so yummy!

    I should bite the bullet. Maybe next year.

    JoAnn

    ReplyDelete
  5. I've made these in the past and had the same experience as you! I tried toothpicks, and finally settled on 2 forks. They're a bit tricky since they are so soft...but the results are well worth it. Yours look delish! I will try dipping in white chocolate the next time I make them!

    ReplyDelete
  6. those look positively yummy. i'm going to dip my hand into making a few truffles recipes and see how i do. never done that so it'll be interesting.

    ReplyDelete
  7. Michelle - I know - these have been on my list for quite a while too.

    Joann - Definitely give them a try!

    Robin - It's reassuring to know I'm not alone in my struggles. Sometimes recipes make it sound too easy!

    Eliza - Definitely worth a try. Even if they don't turn out nicely, they sure taste good!

    ReplyDelete
  8. Those look gorgeous! I'm glad that I'm not the only one who finds things to be harder than they would originally appear.

    Funny about the colleagues and the stuff on their teeth. That seems to happen to me when I make things with poppy seeds!

    ReplyDelete
  9. Tracy - I wanted to make sure to chronicle every step of the process just in case others encountered the same difficulties. :)

    And spinach - that can be a killer too. :)

    ReplyDelete
  10. They look gorgeous! Better you than me though - no way would I have the patience. ;)

    ReplyDelete
  11. Thanks Cate. I didn't have much patience for the dipping part, but I had fun with the icing part - I love the feel of a pastry bag in my hand. :)

    ReplyDelete
  12. Jennifer11:04 AM

    I made these with Nutter Butter cookies and used semi-sweet chocolate chips to dip them. I drizzled them with PB chips. They were wonderful. Thought I would give you a little twist on your recipe. I also made the Oreo ones. They are so yummy.. :)

    ReplyDelete
  13. Jennifer - OMG - that's a FABULOUS idea. I'm definitely going to try your version!

    ReplyDelete