Posts Tagged ‘candy melts’

Oreo Truffles

Wednesday, December 30th, 2009

That Bakerella never steers me wrong. Cake Pops, Pound Cake…and now Oreo Truffles. These little bites of chocolate-covered oreo flavor are delicious, but also pretty easy to make. Much easier than cake pops, since you get to skip that whole stick and wrapping and ribbon part. Didn’t even have to wait for a cake to cool!

White Chocolate Covered Oreo Truffles
Adapted from Bakerella.com

  • One package of oreo cookies
  • One 14 ounce package of white chocolate bark
  • One 8 ounce package of cream cheese
  • Sprinkles or decorating crystals (optional)

1. In a food processor fitted with the blade attachement, process oreos until a fine crumb is formed.

2. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough.

3. (I did this part wearing gloves) Shape the dough into balls with your hands, and place on a baking sheet lined with parchment. I got about 40 truffles out of one package of oreos. Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate.

4. Melt white chocolate bark or candy melts according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You canĀ  add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set. Enjoy!

Note: I used the white chocolate bark from the grocery store for these, but I think I would have prefered the Wilton’s candy melts that I normally use for cake pops. They melt better, and I’m just used to the consistency. The oreo dough balls didn’t hold up quite as well as cake pops in the chocolate, so my white chocolate was kind of cookies-&-cream flavored by the end. I poured it out on a parchment lined sheet, added some broken candy cane pieces, and made oreo-peppermint bark anyway! Didn’t get any complaints.

Cake Pops!

Wednesday, March 18th, 2009

I’ve seen these Cake Pops all over the place online…and really, it’s not surprising. Rich, moist balls of cake, dipped in chocolate? Irresistible. They’re adorable, they’re delicious, and honestly, they aren’t that hard to make.

After reading about them for weeks, I finally took the plunge this week and made a batch of these lovely treats to take to work for St. Patrick’s Day. Since I came home empty-handed, I’d have to say they were a hit.

They were really cute…see?

Here’s how to make them:

Chocolate-Covered Cake Pops
AdaptedĀ  from Bakerella

  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting. (You can use a spoon, but because I dyed my cake green for St. Patrick’s Day, I really needed to mash it all together. I just put on a pair of latex gloves and smashed it up with my hands). Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to. When the cake was well mixed with the frosting, I added a green food coloring, a drop at a time, until I got the cake to the bright green color I wanted.
  3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
  4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry.
  9. T0 make green candy to decorate with, I also melted about 1/4 of a package of candy melts with a small amount of green food coloring to drizzle over some of the cake balls. Others I sprinkled with green sugar crystals or colorful sprinkles.