Christmas has been and gone and I am so not ready for it to be over. Having had a few days off work, I am full of ideas for Christmas gifts, recipes and craft projects that will just have to wait until next Christmas. Christmas really did creep up on me this year! I did take Christmas Eve off work though, to try to take in as much Christmas as I could; it also meant I had time to get some last minute preparation done. I baked some dog biscuits (I’ll shall that recipe soon) for the family pup and I also had time to make these Oreo truffles (that I spotted on A Beautiful Mess the other week), after the food shop and prepping a killer dinner (I’ll post that soon too). J finished work an hour early on Christmas Eve, so I went to pick him up for our first Christmas Eve living together. It was a special evening with the beginning of one or two traditions, I hope, involving mulled wine, Christmas pudding and ‘The Muppet Christmas Carol‘.
I gave these to J on Christmas Eve night, to munch on whilst we watched Muppets, they went down really well; Oreos and cheesecake are two of his favourite things. The best part is that they are super easy to make!
- 2 packets of Oreos (28 Oreos)
- 225 g of cream cheese
- 340 g of dark chocolate
- 100 g of white chocolate (optional)
- Christmas sprinkles (optional)
- Freezer space (for about 15 minutes)
- Blitz the cookies in a food processor until you have crumbs.
- Add the cream cheese and blitz until well combined.
- Line two plates with baking paper and scoop out heaped teaspoons of the mixture into blobs, on to them.
- Put the plates into the freezer, to allow the ‘blobs’ to harden slightly, for 15-20 minutes.
- Whilst they are cooling down, melt the dark chocolate in a (preferably) glass bowl, in the microwave. Do this by breaking the chocolate up into pieces and microwaving on full power, 30 s at a time and stirring in between. You want to melt the chocolate without it getting too warm.
- Take the ‘blobs’ out of the freezer and remove the baking paper with the truffles from the plates (place them on your work surface) and re-line the plates with clean baking paper.
- Roll the blobs, one by one, between your palms into spheres and place them on the re-lined plates. Try to do this quickly so that they stay cold.
- Put the spheres, a few at a time, into the melted chocolate, move them around a bit and then scoop them out, using a fork. Place them on your lined plates.
- If decorating with sprinkles, do this as you go along, before the chocolate sets.
- If decorating with white chocolate, place the dipped truffles in the fridge for 5 minutes, to set the chocolate, whilst you melt the white chocolate (30 s at a time), in a clean bowl.
- Take the truffles out of the fridge and using a teaspoon (or any other tool you see fit), drizzle the white chocolate over the truffles.
- Return them to the fridge to set for about half an hour, if you can wait that long!
- Store these in the fridge until they are ready to be eaten (and pop any remaining back in there until their next outing).