Confession: I made these for St. Patrick’s Day. This is a confession because 1) I have held out on posting this and 2) I thought the inside of the truffles would be green, like the mint frosting in the oreos. Wow. Now I’m going to find the Wizard of Oz and request a brain…
The credit for this post has to go to my friend, Jeff. He brought these (and a peanut butter flavored batch) to a cookie exchange with a bunch of our friends and at the end of the night, I think I took home every truffle he brought to ‘share.’ Oops. Then didn’t even share those with roommates. Double oops.
This time, when I made them, I decided to be a touch more healthy and threw in one of my favorite substitutions: greek yogurt instead of cream cheese. I would call it yogurt cheese but that does not sound appetizing. Grogurt? Yogurt cream? Ew. Does anyone have any better ideas?
Regardless, this is easy but takes a little more planning. About 24 hours before you intend to make a dessert with this cream cheese substitution, put the greek yogurt wrapped in a paper towel or cheese cloth in a straining device (I use an open-top sifter) over a glass or bowl and put pressure on top. Store in the refrigerator and change the wrapping once just to absorb a little more liquid. Then use like cream cheese.
Mint Oreo Truffles
8 oz. cream cheese OR 1 vanilla greek yogurt+1 plain greek yogurt (I mixed the two then took just a bit out to get the measurement to ~8 oz.)
1 package mint oreos
8-12 oz. semi sweet chocolate, melted
Crush oreos into crumbs.*
*I tried to cheat and use the food processor, but wouldn’t recommend it. The truffles were very smooth in the center but a bit oily when I tried to roll them. I think this is part of the reason why they melted when I tried to dip them.
Cover a cookie sheet with wax or parchment paper so you can easily put them in the freezer after they’ve been dipped in chocolate.
Roll oreos into balls, whatever size you’d like.**
**There is a fine ratio line of chocolate to oreo. I think the balls are better when smaller.
While rolling, melt chocolate in double boiler. Keep an eye on the chocolate and stir occasionally; chocolate burns very easily.
Refrigerate/freeze balls for a few minutes so they (hopefully) withstand the chocolate.
Dip the balls and roll them around in the chocolate then place them on the parchment or wax paper on a cookie sheet and put them in the freezer.
The idea is very simple, but the dipping can be a bit strenuous. As in, infuriating. My truffles kept melting in the chocolate and leaving little clumps in what should have been smooth chocolate. So towards the end, I ended up dripping/drizzling/pouring/wiping my chocolatey fingers on the truffles to get the chocolate to stick.
How the truffles look when done correctly:
How the truffles look when I tired of dipping and melting:
Might I say, there was no discrimination between the pretty and ugly truffles. All of them were eaten. And then people asked for more.
For kicks and giggles: what I’m listening to right now. And kind of how my tongue feels when I eat these truffles…