Thursday, June 17, 2010
Dipping them in chocolate is definitely the most annoying part. Semi-sweet chocolate melts the smoothest, and is easiest to work with. I prefer milk or white chocolate, but I was going for ease when I made these. I use a toothpick to pick them up, then I cover them with chocolate, and then tap the toothpick (with truffle still attached) on the side of my bowl to get rid of excess chocolate. I use another toothpick to get them off of the toothpick, and then I tap the toothpick hole with the back of a choc-covered spoon (my stirring spoon) to cover the hole. Then, you can add some sprinkles, while the chocolate is still wet, or you can let it dry and then add a drizzle of white chocolate.
To use up leftover chocolate, mix in peanut butter, heat again, and pour into mini cupcake liners to make little chocolates. Store in fridge.
adatped from Allrecipes
1 package (about 1 lb. 2 oz, or so) chocolate creme-filled sandwich cookies (Oreos), crushed (in food processor)
1 (8 ounce) package Neufchatel or cream cheese, softened
1 bag (10-12 oz) semisweet chocolate chips
1. In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. (A stand mixer works well for this). From balls (I use my smallest cookie scoop). Roll in your hands to form a perfect ball and set on a large, wax-paper lined baking sheet. Refrigerate or freeze until firm.
2. In a large heat-proof bowl over a pan of simmering water, melt chocolate chips. You may need more or less. Dip with a fork or toothpick in melted chocolate. Tap off excess. Let rest on waxed paper until set. If you want to decorate with sprinkles: add while chocolate is still wet. If you wish to decorate with a white chocolate drizzle: wait till chocolate is dry and then add the drizzle. Store in fridge.