Thursday, December 18, 2008

Cookies-n-Creme Heaven.....

OMG....I could've also called this blog, White Chocolate Heaven, Truffle Heaven or just plain Delectable Heaven!
I came across a recipe about two weeks ago and something just told me these candies would be really special.
So...when snow forced me to go home early from work one day this week, I figured it to be the perfect time to try these beautiful little treats. And....seeing as how the Hershey's Cookies-n-Creme candy bar is my daughter's favorite, I knew they'd probably be a winner.
They are simple to make and so worth it as everyone who's tried them so far (family & I took a few to work with me), have loved them - save for my bosss who doesn't like chocolate. But the way I see it, Oreos (which are one of the ingredients) aren't chocolate...they're just Oreos! But she doesn't eat Oreos or chocolate of any kind, so there ya go.
Anyhoo....give these a try, you will not be sorry. For the holidays you might even sprinkle them with red and green jimmies if you want. Personally, I like them elegantly plain :-) So - without further adieu.......

Cookies-n-Creme Truffles

1 package Oreo sandwich cookies
1 8 oz. brick cream cheese
1/2 teaspoon vanilla
2 packages white chocolate chips

Put oreos - all of them, but in stages if you like - in a food processor and blend until they are very fine crumbs. If you have chunks that did not break down, pour out the crumbs and repulse the chunks till they are fine as well. Put all crumbs back in processor and add the brick of cream cheese. You may want to cut the brick into four or five pieces and distribute them around the mixer-bowl for more even blending. Add the vanilla and blend until mixutre is very thoroughly incorporated. You do not want to see any white cream cheese....only a smooth, very dark mass.

Once blended, the mixture needs to be rolled into balls and placed on wax paper on a sheet pan. I used a very small cookie scoop to measure mine out so they'd all be the same size. You could also use a melon-baller or just your own eyeballs to size them up them yourself! The diameter of mine were probably close to that of a quarter. You can make yours smaller or larger if you want but it could affect the amount of white chocolate you use to cover them, so there's fair warning for ya. Once all of the chocolate mixture has been formed into balls, place the sheet pan in the freezer so the balls can firm-up - at least an hour, but two if you have the luxury of time on your side.

After about two hours in the freezer, begin to melt your white chocolate chips. Do this over a double boiler and make sure the water in the bottom is only simmering, not boiling. Matter of fact, every once in a while, once the chips start to lose shape and begin to melt, remove the bowl from the double boiler and stir them vigorously. I get paranoid of getting the chips too hot as chocolate can cease so easily. When the chips are melted velvety smooth, remove the sheet pan of frozen chocolate balls from the freezer and get ready to dip! The easiest way to do this is to stick a toothpick in the top of one of the balls, place it into the white chocolate and use a spoon to mound the chocolate up and over it's sides. Don't worry about getting chocolate all around the toothpick area, we'll take care of that in a minute. Let most of the excess white chocolate drip off the ball, then place it back on the wax paper. To remove the toothpick that's stuck in, give it a gentle twist, or use another toothpick as leverage to hold down the truffle and pop the 'stuck' toothpick right out. Dip a few truffles this way, then, using the spoon, get a little white chocolate on the tip of the spoon, and gently 'mound' it on the very top of the truffle where the toothpick hole was. Give the it a little 'DQ swirl' so-to-speak, if you will, for fun. :-) You may want to put the sheet pan back in the freezer about half way through if your house is warm and the ball begin to soften too much. But - once all of the balls have been coated, place the sheet back in the freezer for about 30 minutes, then you can transfer them to the fridge.

Once ready to eat/serve, place your lovely truffles on a pretty serving plate or candy dish. You may want to give them a few minutes - say, 10 or so - to lower their temp just a bit.

Then - serve these beautiful candies to your guests and watch their eyes pop! You, and they, will love them!


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