Valentines Day often makes one think of chocolates and flowers and romantic dinners. Here at Sweetie Treats, we can help you with one of those items – the chocolates.
These chocolates are very simple to make and aren’t really something you bake, but are more something you assemble.
Traditionally I have made these truffles at Christmas time, using different cookies and chocolate to change it up and make it seem like I have used more recipes than just one. This truffle can be quite versatile in flavour and appearance, it is limited only by what you can find in your pantry or local grocery store.
Coating these tasty treats in chocolate is the more time-consuming and finicky part of the operation. This may, in fact, dissuade you from making these truffles, but I do think it is worth the effort – that’s why I keep coming back to this recipe, year after year. I have found that using two forks to dip and retrieve the truffles from the melted chocolate allows for some of the excess to drip down so they aren’t over-coated and too thick to bite into easily.
- 36 Oreo cookies (1 package)
- 1 package cream cheese, softened (250g)
- 500 g chocolate (milk, dark, etc.)
- Place all the cookies in a large ziplock back and crush with a rolling pin or wooden spoon until largest pieces are less than 1cm.
- In a medium bowl, mix crushed cookies and cream cheese together until well blended.
- Scoop enough dough out to make a small ball approximately ¾" diameter.
- Roll into a ball and place on parchment paper on a pan or cookie sheet.
- Cover and chill in the freezer for 30 minutes (or more).
- Carefully melt chocolate in microwave or using a double boiler. Be careful not to over heat chocolate.
- Dip cookie balls in melted chocolate until evenly coated using 2 forks to lift and drain excess off.
- Place chocolate covered truffles on parchment paper and chill in fridge until hard.
- Use leftover melted chocolate to decorate the tops of the truffles before putting them in the fridge.
- Different types of cookies can be used, but stick with ones that are a "sandwich" with icing in the centre for the sweetness.
- Store in refrigerator for up to 10 days.
- Allowing 12-24 hours to pass before eating allows the crunchy cookie pieces in the centre to become soft and for the flavours to combine.
The chocolate coating is also versatile. I have used semi-sweet chocolate chips, dark chocolate, milk chocolate, and combinations of all three. My personal favourite is a 400g Belgian milk chocolate that I pick up from my local big box store. One bar is often enough for a whole recipe. It’s not very pricy and it’s not necessarily one I would eat on its own, but combined with these cookies and cream cheese, it becomes something truly delicious.
I hope you have fun creating your own combinations of these truffles. Let me know what you came up with in the comments below.