Last weekend was full of family. Unfortunately my dear Sis (fabulous Sister-In-Law) and my Squishy (my splendid 12 year old niece) were unable to make the trip down from Dallas with my brother (Bub) and my nephew KanKan. Squishy is quite the athlete and had games galore scheduled that weekend.
I felt bad that they were missing out on all of the the amazing grub.
Therefore I got to work.
I was browsing Bakerella’s website like I usually do, and inspiration hit. Next thing I knew I was dragging Husby to the store to get the ingredients, and was foraging through stores trying to find the perfect tin to hold my goodies.
Finally it all came together.
Truffles. I was going to make a bunch of truffles to send up to Sis.
So yeah, maybe I had never made them before. And yeah, maybe instead of simply choosing one flavor I decided on 3, and yeah, maybe that entailed my making one up entirely. But I was determined.
The first batch I made was Peanut-Butter and Chocolate. I used Bakerella’s recipe found here. I followed it to a T, except that instead of using candy bark, I used a mixture of milk chocolate and dark chocolate chips. They came out pretty yummy, but I would tweak a few things next time.
The second flavor, Mint Chocolate, was definitely the favorite in my family.
It started out with a whole package of Mint Oreo cookies.
Then I used my Mother Dear’s nifty food processer to grind them up until they resembled coffee grounds. The finer the better.
Bakerella has a recipe that I used as a guide, but instead of leaving out ten cookies worth of center filling like it called for, I went ahead and used it all. I wanted a stronger mint flavor and I’m glad I did.
Next I added my cream cheese, mixed, mixed, and mixed some more, then rolled the mixture into small balls.
After that came the messy, tedious and fun part.
I set the truffles in the fridge to firm up while I melted down a mixture of dark and milk chocolate chips. I used the double boiler method. Who needs fancy pots and pans? This worked perfectly.
The tricky part is definitely the dipping. I used a spoon and fork, but after all of this, I am totally investing in a dipping spoon and fork. For sure.
After I had dipped them all, I put them back in the fridge to set up. Then I cleaned my mess and moved on to the final flavor, Raspberry White Chocolate.
I did the same grinding process with two packages of some raspberry shortbread cookies.
Mixed in the cream cheese.
And formed into tiny balls.
I wanted them to be smaller than the previous truffles because they were much tarter. Plus it made them cuter.
After popping them into the fridge as well, (which was no easy task given the fact that there was also a full 24 pound turkey dinner in it plus the other truffles) I melted down some white chocolate chips.
White chocolate is a little bit more temperamental than milk or dark, so to help thin it out I used about a teaspoon at a time of vegetable shortening. It worked great and didn’t affect the taste of the chocolate at all. I highly suggest having some on hand if making these.
After I finished dipping them all, I once again put them back in the fridge to set. I also purposely melted extra white chocolate because I wanted to top the Mint Chocolate truffles with some drizzles. Not only to make them cuter, but to help separate them from the Peanut-Butter ones.
After all the truffles were done, and everything was cleaned up, I grabbed the tins I had bought and some mini cupcake liners and arranged it all together.
First layer was Peanut-Butter.
Second was Mint Chocolate.
And last was Raspberry White Chocolate.
Personally I was quite happy with how they turned out and I’m already thinking of other flavors to make.
They were very time consuming but worth it.
Mint Chocolate Truffles :::
1 Pkg Mint Oreo Cookies
1 Pkg (8 oz.) cream cheese (easier to mix if room temperature)
1 Pkg (12 oz.) milk chocolate chips
1 Pkg (12 oz.) dark chocolate chips
Finely grind the cookies in a food processor. Or you can crush them in a ziploc bag with a rolling pin.
Move cookies into bowl and mix in cream cheese. Use the back of a large spoon to help mix it all together.
Roll the mixture into balls and place on wax paper covered cookie sheet. Place into fridge or freezer to firm up for dipping.
Melt chocolate as directed on the package, and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. (I suggest the double boiler method. If unsure how, feel free to ask.)
Refrigerate and eat up!
** To add drizzle just melt a small amount of chocolate of your choice, scoop into ziplog bag, cut off corner tip of bag (tiny hole!) and then gently squeeze chocolate out. Play around with it and have fun!
If you are interested in the Raspberry White Chocolate recipe just let me know and I will gladly type it up for you.