Oreo Truffle Balls
1 (1 pound, 2 ounce) package Oreo cookies1 (8 ounce) package cream cheese, room temperature2 (8 ounces) packages semi-sweet chocolate chips8 ounces white chocolate, optional
* Use a good-quality chocolate. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
Lin two large baking or cookie sheets with wax paper or a silpad; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. Add cream cheese and process until thoroughly mixed (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
TIPS:
· The Oreo Balls may be stored in the freezer for up to 1 week.
· If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate covered Oregon Truffle Balls onto the cookie sheet.Using one of the below methods, melt the chocolate chips:
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffeeWhen ready to coat with chocolate, remove the chilled Oreo Balls from the refrigerator. Replace wax paper on baking sheets if they are not clean. NOTE: A small fork, toothpicks, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. NOTE: If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.
Optional: In a separate bowl either melt the white chocolate in a double boiler or the microwave. When melted, using a fork, drizzle white chocolate over the harden chocolate balls to decorate.
Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator.
Makes 40 to 50 candy balls, depending on the size balls your roll.
3 tablespoons heavy cream or whipping cream 1/2 cup fresh mint leaves8 ounces top-quality white chocolate, chopped into small pieces*2 tablespoons white or green creme de menthe liqueur1/4 cup unsalted butter, cut into pieces8 ounces bittersweet chocolate, chopped into small pieces*
* Use a good-quality chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.
In a medium-sized saucepan over medium heat, heat the cream and mint leaves just to a slight boil. Remove from heat and let the cream and mint leaves infuse to flavor the cream for approximately 2 to 3 minutes. Strain mint leaves out of the cream; discard mint leaves.
Add the white chocolate pieces, creme de menthe, and butter to the hot cream; allow to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). If not all the cho colate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and is smooth. This is now called a "ganache."
When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Pace the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes.Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 3/4-inch diameter and arrange th em on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of while chocolate balls in the freezer until firm.
In the top of a double boiler over hot water, melt the bittersweet chocolate until smooth. Dip the frozen white chocolate bal ls in the melted chocolate. Try to coats the balls evenly and try to minimize the amount that drips off the balls onto the wax paper. Place dipped truffles on another cookie sheet lined with wax paper. NOTE: A small fork or chopsticks are great to use as dipping tool.
Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.
Makes 3 dozen truffles.
* Use a good-quality chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.
In a medium-sized saucepan over medium heat, heat the cream and mint leaves just to a slight boil. Remove from heat and let the cream and mint leaves infuse to flavor the cream for approximately 2 to 3 minutes. Strain mint leaves out of the cream; discard mint leaves.
Add the white chocolate pieces, creme de menthe, and butter to the hot cream; allow to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). If not all the cho colate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and is smooth. This is now called a "ganache."
When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Pace the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes.Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 3/4-inch diameter and arrange th em on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of while chocolate balls in the freezer until firm.
In the top of a double boiler over hot water, melt the bittersweet chocolate until smooth. Dip the frozen white chocolate bal ls in the melted chocolate. Try to coats the balls evenly and try to minimize the amount that drips off the balls onto the wax paper. Place dipped truffles on another cookie sheet lined with wax paper. NOTE: A small fork or chopsticks are great to use as dipping tool.
Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.
Makes 3 dozen truffles.
Chocolate Caramel Turtles
3/4 pound raw whole pecans 3/4 pound raw whole almonds 3/4 pound raw whole cashews 2 2/3 cups sweetened condensed milk 1 cup granulated sugar 2/3 cup packed light brown sugar 1 1/2 cups light corn syrup 1/2 cup (1 stick) butter, cut up 1 tablespoon vanilla 2 pounds bittersweet chocolate, coarsely chopped 2 tablespoons fleur de sel, or to taste Set the oven at 300 degrees. Have on hand a candy thermometer, a regular thermometer, a pastry brush, and 3 baking sheets.Place each kind of the nuts on one of the baking sheets. Transfer to the oven and toast for 20 to 25 minutes, or until they are fragrant. Leave to cool.In a large bowl, toss the nuts. Return the mixed nuts to 2 of the baking sheets, making one layer.In a medium heavy-based saucepan, combine the milk, granulated and brown sugars, and corn syrup. Set the pan over medium heat. Stir with a wooden spoon to dissolve the sugars. Wash down the sides of the pan with a pastry brush dipped in hot water. When the sugar mixture begins to bubble, turn the heat to medium-low. Stir every 3 to 5 minutes until it turns dark amber and a candy thermometer reads 236 degrees. This will take about 1 hour and time will vary with each pot. (If you do not have a candy thermometer, remove a sample of the caramel with a spoon and drop it in a glass of cold water. If it forms into a soft ball, the caramel is done.)Remove the saucepan from the heat and stir in the butter and vanilla. Let the mixture cool without stirring for about 5 minutes.Spoon a dollop of caramel over a small group of nuts. Spoon another dollop of caramel over another group of nuts, so the two rounds do not touch. Repeat until every group of nuts has a hood of caramel on top. Leave to cool.Line a baking sheet with parchment paper. Separate the turtles and transfer to the parchment.Fill the bottom of a double boiler with 1 inch of water. Set it over the lowest flame possible. In the top pot of the double boiler, add all but a few chunks of the chocolate. Stir with a rubber spatula. Set the chocolate over the water. Heat the chocolate mixture to 110 degrees. Remove it from the heat and add the reserved chunks, stirring constantly, until the chocolate cools to 80 degrees.Return the chocolate to the heat and let it rise to 91 degrees by heating it for 5 seconds, removing it from the heat for 5 seconds, then returning it to the heat until you reach the temperature.Spoon enough chocolate over each caramel circle just to cover it. Top each turtle with a touch of fleur de sel.
Makes 80
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