Tuesday, September 4, 2012

Gluten-Free Oreo Cheesecake Truffles aka Oreo Balls

I made these things today. They don't really have a name yet. A co-worker of mine made them a few weeks ago and I've been dying to recreate them. They could be called Oreo Balls, but Oreo Cheesecake Truffles sound much more fancy.

Imagine a ooey, gooey ball of oreo goodness, chilled, and dipped in chocolate. They literally melt in your mouth and they are oh so simple to make (once you get the knack of it.) If you do plan on making these little darlings be sure to allot yourself two days because of the required chilling time.

Here's the low-down. You will need:
1 bar of cream cheese
1 package of oreos, crushed by food processor to make it easy
1 1/2 packages of Glutino fake oreos
A couple of bags of Melts in whatever color you prefer

Day 1:

Put your crushed cookies and cream cheese into a mixing bowl. I use my stand mixer because it makes life so much easier.

Jill with the Oreo's.

Mix the two together until completly combined.

Using a melon baller or something like it, scoop them into balls on to wax paper on a cookie sheet. 

Cover and chill over night. This is important because once you dip them into the chocolate they thaw very quickly and have a tendency to fall apart in your melted melts.

Day 2

Here are the melts we used, which are carried by Walmart! I had only found them previously at crafty stores. I bought a few bags because they're always good to have on hand.

I tried melting them in the microwave but actually ended up cooking them into this nasty hunk of cake-like substance.

So I switched to the double boiler method which I should have used from the beginning!

I found it easiest to take them from the fridge and compress/roll them into actual balls. I then popped them into the freezer to re-chill.

It took me a few tries to master the best way to roll them in the chocolate but I finally got it down. Once the melts were liquid-y enough I took two toothpicks and rolled them one at a time until they were covered. 

I then took some chocolate melts and put them in another double boiler. Once they were melted but cooled down a little I put the chocolate into a zip lock bag. I cut off a tiny corner and used it like a make-shift pastry bag to zig zag the truffles or balls. This made them look so pretty and also hid the fact that some of them were pretty darn ugly. Be carefully handling the bag though, the chocolate can be very, very hot! I learned this the hard way.

I chilled them overnight again and to fully harden the chocolate. They ended up being a total hit and they were gone in very little time! These truffles keep best in the refrigerator or freezer because of the cream cheese. I prefer the hardened texture but you can let them sit out a while to soften up and they'll be just fine!

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