MarloElaine

I have been getting rave reviews from everyone who has tasted my Oreo Truffles. Mostly good reviews from those who have tried to make them. One of Marlo’s friends made them for a Super Bowl party. Her guests were so impressed, she decided not to share the recipe so they wouldn’t know how easy it was to make.

Another friend said she had such a hard time dipping all the balls in chocolate that it took her three hours to finish. I didn’t get to ask her what kind of chocolate she used. She was probably not using Log House Chocolate Almond Bark. It melts and coats so much easier than chocolate chips! My local Target stores sold 20-oz packages of it around Christmastime, and put it on clearance shortly afterwards. Now that it’s March, I’m having trouble finding it again. Some recipes suggest melting in 1 tbsp. vegetable shortening to each package of chocolate chips to make coating easier and give the final product a nice shiny finish.

Melting Tips:

My brother tried to make this recipe, with disastrous results. He accidentally scorched his chocolate in the microwave, making the coating lumpy and bitter.

If you are going to use your microwave to melt your chocolate, place the chocolate chips or finely chopped almond bark in a microwave safe bowl. (I prefer Corelle bowls for this.) Melt on high for 1 minute, then stir. If the lumps do not stir out, microwave again for 15 seconds, then stir again. Repeat 2-3 times, as necessary, stirring frequently. If you heat the chocolate too long and burn it, discard it and start over with new chocolate. If the chocolate thickens while you are dipping the truffles, reheat for another 15-30 seconds.

Recipe Variations:

Mint Truffles: Add 2 tsp of peppermint extract to the Oreo/cream cheese mixture. Mix to incorporate, then coat with chocolate. Minty goodness! I have also heard that Mint Oreos can be used instead of the regular Oreos and mint extract.

Frango-style: Last week I started to make a batch of mint Oreo truffles, but was interrupted by my kids. I quickly placed the cookie/cream cheese filling in a quart size zip-top bag in the fridge. To my delight, when I returned to them, they had formed into a huge rectangular patty. I cut open the bag to remove the contents whole. Then I simply sliced them into little rectangles and coated them with the melted chocolate. Once they were cooled, I placed the finished mint Oreo truffles in mini-muffin paper liners. They looked and tasted wonderful! It reminded me of the Frango Mint Chocolates.

Have you tried this recipe? If so, what are some your variations? I’d love to hear them.