Kelly the Culinarian: Cooking with Kelly: A tale of two truffles

Wednesday, December 22, 2010

Cooking with Kelly: A tale of two truffles

There is nothing better than chocolate. Except, maybe, some derivative of chocolate dipped in chocolate. And this, my friends, is the truffle.
I set out to make some snacks for the holidays. A few hours and several bags of chocolate later, I had a delicious little pile of chocolate-covered delights. I made both oreo truffles and cookie dough truffles. While both were very tasty, the cookie dough truffles might be my greatest achievement. Big bonus -- these don't require any cooking at all.

Oreo Truffles
1 bag of oreos
1 package of cream cheese (the light works just fine), softened1 bag of white chocolate chips
Place the bag of oreos in a large freezer bag. Using a rolling pin, smash the cookies until you have a fine consistency. Mix the cream cheese into the oreos, then roll into 1-inch balls.
Freeze for at least a few hours. Melt the white chocolate in the microwave, starting with one minute, then stirring and repeating at 30-second intervals.
Roll the oreo centers into the chocolate to coat, then place on a cookie sheet lined with either a silicone mat or parchment paper. Freeze again, preferably overnight.

Cookie Dough Truffles
1/2 cup butter
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups flour
1 14-ounce can of sweetened condensed milk
1 cup milk chocolate chips
1 package semi-sweet chocolate chips
Using a stand mixer on medium, cream together the butter and brown sugar. Add the vanilla and slowly add the flour, scraping the sides of the bowl as needed. Then add the can of sweetened condensed milk and chocolate chips.
The dough is very sticky, but you have to roll it into 1-inch balls or else they'll fall apart. Place the truffle centers on a parchment-lined cookie sheet and freeze for several hours.
Melt the semi-sweet chocolate chips in the microwave and roll the centers in the chocolate. Freeze again for another hour, then marvel at how awesome these are.

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