Sweet Sundays: Black and White Truffles

 

 

A perfect rainy day, all snuggled up in my jammies, just shouts make something!  Nothing on T.V. but football and one kid is practicing piano, the other is on the computer and the third is creating elaborate schemes with his superhero friends.  That means time for me in the kitchen.  Time to create beautiful, delicious bites!

I know it is a little early to start making things for Christmas, but I found this recipe for Black and White Truffles in  my Betty Crocker Christmas Cookies cookbook (Issue December/January 2009).  It has pull out recipe cards so the recipes can be stored in a recipe box.  As a side note, if your recipe box looks like mine, I would suggest keeping the book together.   My recipe box is filled to the brim!  So I keep the book together.  This cookbook is filled with great easy ideas for cookie exchanges, teachers gifts and so much more.  This won’t be the last recipe I make from this cookbook! 

The other component of this recipe that I love is that there are only 5 ingredients!  Oreo cookies, vanilla almond bark, semi-sweet chocolate chips, vegetable oil, and cream cheese.  When you combine all of these things beautiful things happen!

 

Black and White Truffles

Makes 6 dozen Truffles

 

1 package (1 pound 2 ounces) chocolate cream filled sandwich cookies

1 8 ounce package of cream cheese, softenend

36 ounces vanilla flavored candy coating (almond bark)

1/2 cup semisweet chocolate chips

1/2 teaspoon vegetable oil.

 

1.   Line 2 cookie sheets with wax or parchment paper.

2.  Place cookies in a large food processor and pulse on and off until the cookies resemble crumbs.  You can also use a large plastic bag and a rolling bin and bash the cookies if you don’t have a food processor.

3.  Transfer cookies to the stand mixer bowl.  If you don’t have a stand mixer you could use and electric hand held mixer as well.  Add the brick of softened cream cheese and mix until it resembles a dough and has a soft consistency.

4.   Chop 8 ounces of the almond bark and add to the cookie mixture.

 

5.  Form the cookie dough in 1-inch balls and place on cookie sheets fitted with parchment paper and place in freezer for half an hour until firm.

 

6.  Melt the remaining 28 ounces according to package directions.  I used the double boiler method again because my microwave is not in working order.

 

7.  Remove one cookie sheet of centers at a time and dip them in the melted almond bark.

8.  Melt the chocolate chips and vegetable oil either in the microwave in thirty second intervals in the microwave.  Or again in a double boiler.

juhy9.  Drizzle the the truffles with the chocolate using a fork and then place in the refrigerator for twenty minutes until the chocolate has firmed up.

10.  Store truffles in the refrigerator.