Oreo Truffles

I wrote in a recent Cookie Dough Truffles post about my desire to find egg and dairy free recipes.  We have many friends who are either lactose intolerant or have food allergies that prevent them from enjoying most of the recipes I prepare.  I am constantly aware of our friends politely refusing meals and desserts, and feeling ghastly when I suddenly remember their allergy.

This occurred once again with the Cookie Dough Truffles.  I remembered at the last minute that the recipe included condensed milk and that our friend Danny was allergic to both eggs AND milk.  This led me to a determination that I would find a truffle recipe that was both egg and dairy free.

I figured the easiest recipe to start with would be Oreo Truffles.  HA!  All Oreo Truffle recipes have CREAM CHEESE in them!  Ugh!  Well, after about an hour of sifting through what seemed like hundreds - but was probably only dozens - of recipes I decided to create a recipe of my own.  I even posted my challenge to myself on Facebook.

It came to me pretty quickly that I could substitute the cream cheese with frosting.  Kind of like cake pops, except with Oreos and no sticks.  This is what I came up with:

Gather up Oreos, frosting, chocolate chips, shortening (not pictured), and sprinkles for decorations.

Throw the entire package of Oreos into a food processor.  Chop up until the cookies are all fine crumbs. Pour the crumbs into a mixing bowl and stir in the frosting.  Chill for at least an hour.

Using a spoon, scoop up small bits of dough and roll into 1 inch balls.

Place balls onto a wax paper lined baking sheet.  Put back into the refrigerator for at least 30 minutes, or until you are ready to dip in chocolate.

In a small bowl, combine 1 cup of chocolate chips and 1 tsp of shortening.  Microwave in 30 second bursts, stirring between every heating, until the chocolate in creamy and lump free.  You will need to prepare approximately three batches of dipping chocolate to coat all of the truffles.

Using a candy fork or spoon, dip each ball into the chocolate, coating completely.  Tap excess chocolate off before transferring on a wax paper lined baking sheet.

Before the chocolate sets, decorate as you wish.  Return to the refrigerator to chill for at least an hour.

My son really got into helping with the decorations.

Remove from the waxed paper and store in an air tight container in the refrigerator.  Serve chilled!

WARNING!  These are super sweet!  I made them way too big.  In the future I will be making them smaller.  This batch made about  three dozen.  Smaller balls will stretch the batch to make about 4-5 dozen truffles.



OREO TRUFFLES


1 pgk (approx. 39) Oreo Cookies
1 can (2 cups) Vanilla Frosting
3 cup semi-sweet chocolate chips
3 tsp shortening
Decorative sprinkles


1. In a food processor, grind Oreo cookies until they are all fine crumbs.
2. In a mixing bowl, combine cookie crumbs and frosting into a sticky dough.  Cover and chill for at least an hour.
3. Line a large baking sheet with waxed paper.  Using a spoon, scoop up small bits of dough and roll into small balls (about 1/2" - 1").  Place balls evenly spaced on the baking sheet.  Return to the refrigerator to chill for at least 30 minutes, or until you are ready to dip them in chocolate.
4. In a small, microwave-safe bowl, melt 1 cup of chocolate chips and 1 tsp of shortening at a time in 30 second bursts (stirring between every heating), until creamy and lump free.  Let sit for a few minutes to cool down so you don't melt the balls.
5. Dip each ball into the chocolate and coat completely.  Using a candy fork or spoon lift out of the chocolate and tap off excess chocolate.  Place truffle on to waxed paper lined baking sheet.  Decorate as you wish before the chocolate sets.  Return to the refrigerator.  Serve chilled.


*Store in an air tight container in the refrigerator.