No Bake Oreo Truffles

The best part about this recipe...

It only has 3 INGREDIENTS!

OREO TRUFFLES

• 1 package Double Stuffed Oreos
• 4 oz. cream cheese, softened (you can use up to 8 oz., I just like this consistency better)
• Dipping chocolate

Chop Oreos up finely in a food processor.  Save some of the finely crushed Oreos for garnish later and set it aside.  You don't need too much.

With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

While balls are in freezer, melt chocolate according to directions.

Pull the Oreo Truffles out of freezer, and dip into chocolate.  Garnish with reserved Oreo crumbs before the chocolate sets up.

Let chocolate set, refrigerate and enjoy!

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For those that were wondering what kind of chocolate I used, Here is a picture of mine.  I used about half of the package.  I followed the microwave instructions.  I used a small but tall bowl to dip them in so that the entire truffle can get covered and carefully lifted it out with a fork, you can use skewers as well or a toothpick.  It is ideal to cover them in chocolate when they have sat in the freezer for 15 minutes, the chocolate will stick to them better if they have done so.

I hope that helps, email me at chefintraining.recipes@gmail.com if you have any questions!

http://www.chef-in-training.com/2010/03/oreo-pops.html

No Bake Cake Batter Truffles Take 2

No Bake Cake Batter Truffles

CAKE BATTER TRUFFLES

Recipe from: The Girl Who Ate Everything

• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 ½ cups flour
• 1 cup yellow cake mix
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 3-4 Tablespoons milk
• 2 Tablespoons sprinkles

Truffle Coating:

• 16 ounces (8 squares) almond bark (or white candy melts)
• 4 Tablespoons yellow cake mix
• sprinkles


Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Enjoy!

http://www.chef-in-training.com/2011/09/no-bake-cake-batter-truffles-take-2.html