Posts Tagged ‘white chocolate’

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 can  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.

Chocolat Mint Meltaway Cookies

Sunday, November 1st, 2009

My mom, sister, and my sister’s boyfriend David came over on Saturday to do some baking. They chose a number of tasty treats and then we spent all day making them. It was a long day, but a lot of fun. And I got to try a few different recipes, which is always fun!

This recipe came from my Bon Appetit Cookbook. The finished cookies taste a lot like Mint Milano cookies, which is a good thing. The cookie itself is light and airy, with a soft crunch. We piped the cookies, as the recipe suggests, though I’ve read in other places now that other people just roll them into balls and flatten them to get round cookies. Seems like that would probably work. The ganache we ended up with was a bit thin. Not sure if it’s because we didn’t use as high-quality chocolate as the recipe suggests, or if something else went wrong. We ended up with a thin layer of the ganache, and then because it was so sticky, we just drizzled chocolate over the bottoms, instead of trying to dip the cookies. The instructions below are for the correct method, which I think would turn out prettier than ours. The good news is the cookies tasted fantastic—we didn’t mess that part up!

meltaway cookies

Chocolate Mint Meltaway Cookies
Adapted from
The Bon Apetit Cookbook

Ingredients

For Cookies

  • 1 cup unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup powdered sugar, plus 2 tablespoons
  • 2 cups all-purpose flour

For Ganache Filling

  • 1/4 cup whipping cream, plus 2 tablespoons
  • 2 tablespoons unsalted butter
  • 9 ounces imported white chocolate, chopped (such as Lindt)
  • 1/4 teaspoon peppermint extract

For Chocolate Coating

  • 9 ounces semisweet chocolate, chopped (we used chips)
  • 1 tablespoon vegetable shortening

Directions

For Cookies:

1. Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Place the dough into a piping bag fitted with large star tip. Pipe into two inch ovals onto prepared cookie sheets. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.

For Ganache:

2. Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.

3. Line two cookie sheets with foil. Using a small metal icing spatula, spread 1 teaspoon ganache over the flat side of each cookie. Arrange ganache side up on foil-lined cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.

For Coating:

4. For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.

5. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.

(Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).


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
Adapted  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.

Holiday Peppermint Bark

Wednesday, December 24th, 2008

My secret santa at work bought me a whole great gift basket of baking supplies, as I mentioned before. The basket included, among other things, a Nestle Tollhouse cookbook. The book is full of cute, simple recipes. They’re easy to follow, include great pictures, and even better, the book is built like a kid’s board book, so you can simply wipe off any stray cookie ingredients that end up splattering the pages.

I am not the neatest cook in the world.

There were a number of recipes that looked tasty and worth a try, but the one that I sampled this time around was the Holiday Peppermint Bark. It was so simple that I’m almost afraid to disclose the recipe here. It looks fancy and tastes great, and those who have tried it will lose respect for me when they learn how simple it really was. But here goes.

Nestle’s Best Loved Recipes – Holiday Peppermint Bark
Makes about 1 pound of candy

  • 2 Cups (one 12 ounce package) White Chocolate Chips (Yup, I use Nestle Premier White Morsels)
  • 24 hard peppermint candies, unwrapped.
  1. Line a baking sheet with parchment paper.
  2. Microwave morsels in medium-sized microwave-safe bowl on medium-high setting (70%) for 1 minute. Stir. Microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.
  3. Place peppermint candies in a heavy-duty Ziploc bag. Crush candies using rolling pin or other heavy object.  While holding a strainer over the melted chocolate, pour crushed candy into strainer. Shake to release all small candy pieces into the melted chocolate. Reserve larger pieces in the strainer. Stir chocolate-peppermint mixture.
  4. Spread mixture on prepared baking sheet. Spring with reserved candy pieces and press in lightly. Let stand for about 1 hour or until firm. Break into pieces.

I really enjoyed this recipe. It was ridiculously simple, and the results are really very tasty. Yes, I know that white chocolate is not chocolate, strictly speaking, but that’s okay. I thought the bark looked pretty impressive for how easy it was to make. I’m sure I’ll make this again.