Today we took the kids to Grandma and Grandpa's for our annual Christmas Cookie Baking day. Chocolate Chip, M&M, No Bakes, Snickerdoodles, Homemade Oreos, Sugar, Gingerbread, Oatmeal Raisin.... And I tried my hand at truffles this year. Wow. They were amazing, and super easy too! I made Oreo "Truffles" which look like truffles, but aren't technically, and I made chocolate raspberry truffles, too. Both were super easy, and tasted wonderful. I will post the recipes in case anyone want's to try them :) Lots of fun, and a few sugar highs, too. I ate 3 truffles, and found out that that is just way too much sugar for me!
Oreo "Truffles"
8 oz. cream cheese1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate
Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.
CHOCOLATE RASPBERRY TRUFFLES
TRUFFLES:
1 1/3 c. Nestle's Toll House semi-sweet chocolate
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam
CHOCOLATE COATINGS:
1 (6 oz.) pkg. Nestle's premier white baking bars OR
1 c. Nestle's Toll House milk chocolate morsels and
2 tsp. shortening
Nestle's cocoa or confectioners' sugar
1 c. Nestle's Toll House milk chocolate morsels and
2 tsp. shortening
Nestle's cocoa or confectioners' sugar
In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonful onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls. Freeze until firm. TO COAT: Over hot (not boiling) water melt white baking bars or morsels and shortening, stirring until smooth. Drop frozen truffles one at a time into melted coating. Stir quickly to coat, then remove with fork, shaking off excess.
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