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Jul
22

Double Chocolate Coffee Oreo Truffles

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Hello All!  Welcome to Food ~ Flavor ~ Fun!

A place to find and share some great food ideas that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun and joy into our lives.  I’m so glad you’ve joined me today.  Welcome! Welcome! Welcome!

I haven’t done a dessert for a while.  So I thought I would throw something new and chocolate out there.  Have you heard of cake balls?  How about cookie balls?  Oh yeah, one step further.  These are a big hit with my son, as is anything full of chocolate.  Try this one for something new and different for a dinner party or dessert for a pot luck dinner.

Double Chocolate Coffee Oreo Truffles

Ingredients:

  • 1 (1 pound, 2 ounce) package Oreos with chocolate cream centers
  • 1 (8 ounce) package cream cheese
  • 1/4 cup cocoa powder
  • 1/2 cup powdered sugar
  • 3 tablespoons espresso or dark roast coffee, ground to a very fine powder
  • 16 ounces bittersweet chocolate chips
  • 2 to 3 teaspoons shortening (optional)
  • 1/3 cup white-chocolate chips

Directions:

In a food processor or blender, crush and process the cookies into fine crumbs in 2 batches.  Or place the cookies in a resealable plastic storage bag and crush with a rolling pin.  You want a crumb, not a powder.

Using an electric mixer or beating by hand in a bowl with a spoon, combine the cream cheese, cocoa powder and powdered sugar with the cookie crumbs until thoroughly mixed and a creamy dough forms.  There should be no traces of white cream cheese.

Using your hands, roll the dough into walnut-sized balls, approximately 3/4 inch in diameter.  Lightly roll each ball in ground espresso or coffee.  Roll the ball on a clean surface so that the coffee adheres to the dough.  Place the balls on a prepared cookie sheet.  Refrigerate or freeze the balls at least one hour.

Place the chocolate chips in a microwave-safe bowl.  Microwave for 1 minute at medium (50%) to high power, then remove and stir.  Return mix to the microwave, heating for 10 – 15 second intervals and stirring 30 seconds between heating.  When most of the chips are melted, a final stirring should melt the remainder.  Do not overheat the chocolate or it will seize.

When ready to coat the cookie balls, remove them from the refrigerator or freezer.  Using a small fork, wooden skewer or chopstick, dip each Oreo ball into the melted chocolate, allowing the excess to drip back into the bowl.  Place the coated balls on wax paper.  If the chocolate in the bowl begins to stiffen, reheat it briefly in the microwave.  If it is too thick, reheat with a teaspoon or two of the shortening.

Let the coating harden at room temperature.  Mel the white-chocolate chips and drizzle over the tops of each candy.  May be served chilled or at room temperature.  Store covered in the refrigerator.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

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Bye for now!

Categories : Drinks and Desserts

Comments

  1. mode20100 says:

    A+ would read again

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