Okay, correct me if I’m wrong but is there *anything* better than oreo biscuits and cream cheese? ……………….hello?
Er, no. Didn’t think so.
The following recipe is the stuff that dreams are made of. Oreo cookie crumbs blended with cream cheese and covered with a white chocolate shell. They really are the very best-tasting truffles in the world…
The first time I ever tried one of these; my mouth was watering for more. I can assure you they are one of the yummiest things ever and so simple to make because there is absolutely no baking involved. Better yet, you only need three ingredients.
Happy truffle making!
Whittaker’s White Chocolate Oreo Truffles
Makes approximately 15 truffles
- 250 grams cream cheese
- 2 packets Oreo cookies
- 1 block Whittaker’s White Chocolate
- Optional – Dark Sante bar to drizzle
Crush the cookies to fine crumbs in food processor and place in medium bowl. If you don’t own a food processor, you can just as easily crush them in a plastic bag. Add the cream cheese and mix until well blended. Roll truffle mixture into approximately 15 balls and place on a baking tray lined with paper. Refrigerate until firm, for about 1 hour.
Remove the balls from the fridge. Break up the block of white chocolate and melt in the microwave until smooth. Dip balls in chocolate and place on a clean sheet of baking paper. If you like, you can drizzle with a bit of melted dark chocolate to decorate.
Return truffles to the refrigerator and leave until firm and chocolate has set. Store the truffles, covered, until needed. Believe me they won’t last long – you have been warned.
This is also my entry for Sweet New Zealand. May is hosted by Jemma at Time for a Little Something. Head along to her page and check out all the entries at the end of the month.
Ah, the classic classy brandy ball. Yum! Although I have quite the soft spot for these, lately I have come across a ball of another kind. The one and only caramello balls! I thought I should credit slash ask my friend before blogging about this recipe. So I did, yesterday, only to find…she pinched it from the fabulous Griffin’s :-)……turns out they have quite a few different recipes and each one illustrated with the type of biscuit featured in the recipe. Nice.
So here is a treat for the weekend! By the time you read this, RWC fever should be well underway in the capital. I, thankfully, have escaped to the Manawatu for the weekend.
Thank you to my friend Steph for this recipe!
- 100g butter
- 1/2 cup brown sugar
- 1/2 a tin of sweetened condensed milk
- 2 teaspoons cocoa
- 1 1/2 cups finely crushed biscuits
- 1 block caramello chocolate
- Coconut to roll balls in
Heat a large saucepan on a medium heat. Melt the butter, brown sugar, condensed milk, cocoa and vanilla essence. When this has melted, add the crushed biscuits and leave to cool. I left my mixture for about 15 minutes or so. When cooled, wet your fingers and roll a full teaspoon of mixture around a square of caramello chocolate. Roll the balls in coconut. I think you could use any kind of chocolate in the middle, particularly types with a runny centre. I am yet to try with my favourite chocolate of all time: Whittaker’s Ghana Peppermint. I will be sure to update this post when I do!