Easy Christmas Truffles with a secret ingredient or two!

For today's countdown to Christmas, I'm sharing a simple truffle recipe that's so delicious and unbelievably simple to make.... so seriously yummy to the extent I have made two lots and munching on a truffle right this minute, as I type!  The main ingredient is Oreo Cookies...ahh but it doesn't end there, I have added a secret ingredient in the form of Cassis liqueur for that extra touch of Christmas Spirit, "pun not intended" :). The original recipe is from Chef in Training, a fab food blog. Hop over and visit, I have added a link after the recipe. The recipe below is from Chef in Training, however I have adapted it slightly by the addition of cranberries and a liqueur.

My dark chocolate attempt - yummy but not as pretty as the white ones below

 OREO TRUFFLES

Ingredients:

1 package Double Stuffed Oreo's (I couldn't find double stuffed so used Oreo Chocolate Cream 150g box. I bought two boxes and used a complete box and a quarter of the other box, mainly for the topping).

4 oz. cream cheese, softened ( I used  just over half a 225 gram box) 

Dipping chocolate (original recipe calls for white, I used white and dark as I find white chocolate a little sweet)

1/4 cup of chopped dried cranberries (not in original recipe but I thought might add some interesting texture when you bite into the truffle)....plus I had a lot left over after making  Rocky Road Bark.

1 tablespoon of any liqueur you like, I used Creme de Cassis which is a blackcurrant liqueur from Prenzel made in NZ from juicy ripe blackcurrants.  I don't drink alcohol myself but a little touch of this doesn't hurt and it is 100% natural. You could use rum or even a peppermint liqueur would work. The original recipe did not call for this addition.

Method:

Chop Oreo's up finely in a food processor.  Save some of the finely crushed Oreo's for garnish later and set it aside.  You don't need too much.

With hands or a spoon...(Chef in Training says... "I just think hands are faster"), mash softened cream cheese and crushed Oreo's until well combined. (I definitely found hands required here so hope you don't mind getting a bit mucky).

Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

While balls are in freezer, melt chocolate according to directions (I used a bowl over the top of a steamer)

Pull the Oreo Truffles out of freezer, and dip into chocolate.  Garnish with reserved Oreo crumbs before the chocolate sets up.


(I found it a little difficult to get the right time to sprinkle the crumbs so mine are a bit sparse.  If you look at Chef In Trainings site after you will see "perfect" little white truffles.


I froze my truffles in little plastic containers so I have some nibbles  for the unexpected guest.

Dip the chilled balls into the chocolate and sprinkle with the crushed biscuit. 

and for the snowball version....

White chocolate (Definitely more Christmas inspired)

You may also like to make some Rocky Road Bark,  another simple but delicious recipe I've featured. The Rocky Road Bark makes a nice gift. The truffles do need to be kept in the fridge, as I have said I have frozen mine and can take them out of the freezer and place in the fridge a few hours before I need them so great for unexpected guests.

Link to Chef in Training's original Oreo Truffles Recipe.


sharing with "Transformation  Thursday" at the Shabby Chic Cottage

Rocky Road Bark from Bakers Royale

Today I am thanking Bakers Royale for allowing me to share this recipe and image with you for Rocky Road Bark. Bakers Royale is a fab site full of great recipes, I definitely recommend you pay a visit.  I have made the Rocky Road Bark myself with a few little additions and added some step by step pictures below.  It was so easy to make and a  "hit" with my neighbour, her daughter and my son and his two friends who said it was the best Rocky road ever... my neighbour described it as "designer Rocky road!" So thank you again Bakers Royale for your unique twist on traditional rocky road :)

Rocky Road Bark

Preparation: Line an 8” x 8” pan with enough parchment or

wax paper for a 1” overhang on either side.

·         10 oz dark chocolate chips (Ghirardelli recommended)

·         1 ½ cups of salted almonds

·         1 ½ cups of mini marshmallows

Instructions:

Place chocolate in a saucepan over a low heat and stir continuously until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes.

Add almonds and mini marshmallows and stir to combine. Pour mixture into pan. Use spatula to smooth top.  Leave bare or sprinkle with 1/4 cup finely chopped almonds as in the photo above.  Chill for 10 minutes until chocolate becomes solid.

Lift whole bark out of pan by holding onto parchment or waxed overhang. Split bark into pieces with a fork.

Photo and Recipe above credited to Bakers Royale.

My adapted recipe below, I decided to add a cup of dried cranberries for a touch of Christmas spirit.  I increased the chocolate to 400grams to compensate.  

1. Gather ingredients as in recipe above. I used 2 x 200gm bars of cooking chocolate to compensate for the addition of a cup of dried cranberries. You could use milk chocolate if dark is not your favourite. Save a few of the salted almonds to crush for topping to add texture.  I put them into a plastic bag and roughly crushed them with a rolling pin.

2. Break the chocolate up and put in a stainless steel bowl. I then sat the bowl in a steamer over a saucepan of boiled water turned down to simmer.

3. Stir the broken chocolate until fully melted then remove and allow to cool for 5 minutes.

4. Add your almonds (whole), mini baking marshmallows and dried cranberries, stir and pour into the prepared tray as in instructions in recipe above.

5. Allow about half an hour to set then turn out as instructions above.  I sliced with a knife as I had made it a little too thick to use a fork. I recommend you spread it very thin to make the bark as it should be.  I think I could have used 2 smaller tins and made it thinner. However, it was delicious as the chocolate melted in your mouth leaving you with crunchy, salty almonds and sweet cranberries.

6.  You could place some pieces in a cellophane bag and tie with a nice Christmas ribbon.  I chopped my pieces smaller and intend to present as a hostess gift when invited to friends places over the holiday period...hint...hint my NZ friends :).

My Rocky road bark version with a "cranberry" twist!

I have definitely over indulged in 

 the Rocky Road Bark!....hope you had a great weekend.

Lee xox