Day 6: Truffles

So on Sundays we are lucky enough that my Father in Law takes us out of the boat to enjoy some sunshine and family fun. Normally I bring some kind of muffin or cupcake to snack on after our sandwiches but this time, I’m breaking out of the muffin routine and trying something new.

Truffles.

First off, let me just say these little nuggets are so easy to make. So easy, I was trying to see what I could do to them to spruce them up a little bit because I felt like it was just too simple of a recipe. That’s not to say that I don’t love a simple recipe- because I do, these just needed some love.

So, I went on Pintrest (as usual) and did some research and found some inspiration. I decided to make Strawberry Shortcake, Blueberry Pie, Cinnamon Roll, and Chocolate Truffles.

While the recipe is rather easy, it does take a while to make… So I probably won’t ever make four different truffles in one night again, but it was well worth it for those little flavor bombs.

Here are the recipes:

*Strawberry Shortcake

Ingredients:

20 Golden Oreos

4oz strawberry cream cheese (softened)

2 cinnamon sugar graham crackers

8 oz bag white chocolate melting chips

2-4 fresh strawberries

Whipped cream (I made mine fresh, you could use store bought)

Directions:

In your food processor, blend Oreos until they are nice and fine, pour into a bowl. Mix in the strawberry cream cheese and combine. Once your “dough” is formed, put in small bowl covered in saran wrap and let chill for 20 minutes (having it in the fridge longer is ok). While your dough chills, either make your whipped cream spray some into a bowl so it’s easier to work with. Also, at this time, chop your strawberries into small pieces. Also, at this time take two baking pans and line them with parchment paper, set aside.

Once chilled, scoop dough with your TBS measuring spoon and place on parchment paper. Break each TBS into two equal pieces and flatted. Use your ¼ tsp and scoop out ¼ (or less) of your whipped cream onto the middle of your flattened dough. For every piece of dough with whipped cream, make sure to have a matching piece of dough left unfilled. Once you have your pairs of whipped cream dough and naked dough, add about ¼ tsp of chopped strawberries. Take the tops of your dough and pinch around the border to seal in the goodness and form your balls. Place baking sheet with your balls in the freezer so they can keep their shape and not fall apart, for about 20 more minutes.

Once your balls have chilled, make your chocolate dipping sauce. I personally didn’t want deal with a double boiler, but you totally can. Instead, I took a microwave safe bowl and poured the bag into the bowl. Microwave for 30 seconds intervals and keep an eye on the chocolate so it doesn’t burn. While your chocolate is melting, place your 2 graham crackers in a zip top bag and smash them into pieces. Once melted, keep baking sheet in the freezer and only take out the ball you are using, one at a time. Dunk your ball in the bowl of melted chocolate and cover ball evenly. Use a fork to help cover the ball and I used a toothpick to push the ball off of my fork. At this point sprinkle your freshly covered ball with some graham cracker and some sprinkles if you like.. but definitely those graham crackers.

Once you’ve covered the balls in the white chocolate and sprinkled the graham crackers on top, place back in the fridge for the chocolate to harden.

*Blueberry Pie Truffles

Ingredients:

Handful of blueberries

4oz blueberry cream cheese

20 blueberry pie Oreos

3 TBS all-purpose flour

1 TBS sugar

1 TBS butter, room temperature

8 oz white chocolate melting chips

Directions

Preheat toaster oven to 350 degrees (or your regular oven). While your oven is preheating, combine flour, butter, and sugar until crumbs form. This is your “streusel topping” that goes on top of pies but will be going inside and on top of your truffles. When oven is preheated, bake for 10-15 minutes, until golden brown.

While your streusel topping is baking, chop your blueberries into tiny pieces. Next, blend your Oreos in your food processor until fine and smooth and pour into a bowl. Add your cream cheese and incorporate the cream cheese but only slightly. Add your blueberries at this point and ¾ of your streusel topping; fully combine and place in small bowl with saran wrap on top. Place in refrigerator for 20 minutes.

Once they’re chilled, use your TBS measuring spoon to form your balls. Place in freezer for about 20 more minutes.

Next melt white chocolate in microwave safe bowl for 30 seconds intervals. When your chocolate is melted, use a fork to help coat the blueberry pie ball evenly. Quickly sprinkle your streusel topping (add blue or white sprinkles if you’d like). Once all of your balls are coated and sprinkled, place in fridge until chocolate hardens.

*Cinnamon Bun Truffle

Ingredients

20 Cinnamon Bun Oreos

4oz cream cheese (softened)

8oz white chocolate melting chips

Cinnamon

Brown sugar

Clear sprinkles

Directions

Place Oreos in food processor to blend until fine and place in bowl. Add cream cheese and fully combine. Place ball of “dough” in small bowl with saran wrap and keep in fridge to cool for 20 minutes.

When cooled, use TBS to make truffle balls and cool in freezer for another 20 minutes.

Once cooled, melt chocolate in microwave sage bowl. Use your fork to coat the ball and sprinkle a small amount of brown sugar, cinnamon, and clear sprinkles.

Once your balls are decorated, place back in fridge to cool until chocolate has hardened.

*Double Chocolate Truffles

Ingredients

20 regular Oreos

4oz cream cheese

8oz dark chocolate melting chips

4oz semi-sweet melting chocolate

Directions

Blend Oreos in food processor until fine and place into a separate bowl. Add cream cheese and combine. Place “dough” in small bowl, cover with saran wrap, and place in fridge for 20 minutes.

After 20 minutes, use TBS to form chocolate truffle balls on lined baking sheet. Place in freezer for another 20 minutes to harden.

Once balls have cooled, melt dark chocolate melting chips for 30 second intervals until melted. Using your fork, fully coat the chocolate truffle ball. Place on lined baking sheet and once all have been coated, let stand for 5 minutes.

Once chocolate is no longer shinny and the balls seem dry, melt 4 oz semi-sweet chips in microwave safe bowl for 30 second intervals. Take a small spoon and scoop some of the chocolate onto your spoon, hold your spoon high above lined baking sheet full of truffles, and drizzle the truffles with the extra chocolate.

Place in refrigerator until chocolate has hardened.

Enjoy!