The Art of Truffles

Why is making a truffle so difficult?  For me at least.  It’s an art I have not quite mastered, but am working on.  It seems simple, mix the ingredients, roll, dip, set.  What’s so hard about that?  Everything! 

The mixture of Oreos and cream cheese or cake and frosting warm to room temperature – so refrigeration or freezer time between rolling and dipping is necessary.  Once rolled you need to keep cool enough to dip easily.  Melting the chocolate – be careful not to burn! seems like an easy task, but I found in my experiment that it can be difficult.  You have to add the right amount of oil to the chocolate that it provides a nice even coat, but isn’t clumpy and doesn’t taste like oil, but delicious chocolate.  It really is a fine art!

After further investigation on the Internet when my dipping didn’t turn out the way I wanted, candy melts are apparently the way to go.  They melt smoothly and cover the truffles with a smooth finish.  I’ll have to remember this for next time!

Here is my attempt at Oreo Truffles.

1 package white Oreos – Double Stuffed

1 package cream cheese

1 package Vanilla Almond Bark

Crush Oreos

Mix with softened cream cheese

Refrigerate 30 minutes
Roll into balls 
Freeze Oreo balls for 10-15 minutes
Melt chocolate
Dip Oreo balls into chocolate, let set

I added another test to this experiment -can these little guys be frozen?  Absolutely.  I froze them for about 10 days.  I then left a few on the counter to thaw and the rest in the refrigerator to thaw.  The end goal was to see if there was a sweat factor in thawing.  Results: you can thaw them either way – and they do not sweat when left on the counter for several hours.  Now I can make these ahead and freeze!