I've had these several times before, but never made them myself. What a yummy treat! I made these also as a test batch for the shower I'm having. They turned out amazingly well. I'm actually really excited about them.
1pkg Oreo cookie sandwich cookies
8oz cream cheese, softened
16oz semi sweet baking chocolate (I used chocolate chips with 1T of canola oil added)
Put the oreo cookies into your food processor and pulse until finely crushed. Reserve 1/4c for sprinkling later.
Shape into 1 inch balls--I used my small cookie scoop to do this. I then put these into the freezer for about 3 minutes to firm up, then I rolled them into perfect balls. Put them back in the freezer for 15 minutes or so before dipping. Once dipped, place on a wax paper covered baking sheet (I used a cooling rack so they weren't "oozy" looking). Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in airtight container.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Saturday, October 11, 2008
Chocolate Raspberry Truffles
I decided to make a test batch of the Chocolate Raspberry Truffles that I am (read was) going to make as a favor for the baby shower I'm having. What a mess. These taste amazing, but they took WAY too long to make and were just an absolute mess.
1/2lb dark chocolate, chopped
2T unsalted butter
1/2c heavy cream
3T raspberry liqueur
3T seedless raspberry jam
cocoa powder for rolling
Put the chopped chocolate in a stainless steel bowl and set aside.
In a small saucepan, heat the butter and cream to just boiling and then turn off. Pour the mixture through a sieve onto the chopped chocolate. Gently Whisk together the chocolate and cream mixture utnil the chocolate is melted. Stir in the raspberry jam and liqueur. Refrigerate the mixture for an hour or longer, until firm
Using a small cookie scoop, make equal sized truffles (I put them back in the fridge for a few minutes to harden back up). Roll them in your hands, to make them round (This was a disaster, they melted all over the place. I had to roll them in the powder first THEN roll them into balls). Roll into the cocoa powder, dusting off the excess.
1/2lb dark chocolate, chopped
2T unsalted butter
1/2c heavy cream
3T raspberry liqueur
3T seedless raspberry jam
cocoa powder for rolling
Put the chopped chocolate in a stainless steel bowl and set aside.
In a small saucepan, heat the butter and cream to just boiling and then turn off. Pour the mixture through a sieve onto the chopped chocolate. Gently Whisk together the chocolate and cream mixture utnil the chocolate is melted. Stir in the raspberry jam and liqueur. Refrigerate the mixture for an hour or longer, until firm
Using a small cookie scoop, make equal sized truffles (I put them back in the fridge for a few minutes to harden back up). Roll them in your hands, to make them round (This was a disaster, they melted all over the place. I had to roll them in the powder first THEN roll them into balls). Roll into the cocoa powder, dusting off the excess.
Subscribe to:
Posts (Atom)