Thank you to April Cobb for the greatest idea ever. Without you I probably wouldn’t have made these Valentine’s Day truffles!!
Oreo has come out with a new flavor of cookie. Red Velvet. I absolutely love these. I was talking about these with my friend, April, and she mentioned truffles, so I stole her idea and bought two packages to make them. Unfortunately before I could make them, one package just disappeared. It’s still a mystery to where it could have gone….
The truffles are the easiest things in the world to make. I used my food processor to mush them up into crumbs, processing about half the cookies at a time. You could also use a zip-top bag and a rolling-pin if you don’t have a food processor. Just smash them into crumbs, cream and all.
Once you have your crumbs, blend them with the cream cheese and extract and then shape into balls and freeze.
Once the balls are frozen, and make sure they really are frozen, dip into melted chocolate and top with the garnish. This is the hardest part. For some reason I rarely can get the smooth perfect balls, and they look like a five-year old dipped them, but they still taste good. Which really the taste is all that matters right?
I decided to use heart sprinkles, because I like to make things pretty, and it helps to cover up some imperfections caused by the dipping process.
Red Velvet Oreo Truffles
- 2 packages (roughly 40 cookies) red velvet oreos
- 8 oz cream cheese, softened to room temperature
- 1/2 tsp butter flavored extract
- white candy melts
- light cocoa candy melts
Line two baking sheets with wax paper.
Place about 20 cookies in the food processor and process until they are crumbs. If you don’t have a food processor use a zip-top bag and a rolling-pin and whack them until they are pulverized. Pour into a large bowl and then repeat with the remaining cookies.
Add the cream cheese and butter flavored extract and mix until well combined. Take the dough and form into small balls with your hands. I did about a tablespoon per ball, placing the balls on the prepared cookie sheets. Place each sheet into the freezer for at least 30 minutes.
Before you remove the balls from the freezer, heat the candy melts in a microwave safe bowl in 30 second increments until the candy melts are melted and smooth. Remove from the freezer and dip each ball in the candy melts, place back onto the wax paper and immediately garnish with sprinkles or nuts or whatever. Once all the balls are dipped then place the truffles in the refrigerator for about ten – fifteen minutes to set up. Enjoy!
thiscrazygirlcanbake 