Truffles!

by Melissa on December 25, 2008

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So technically some of these are “balls” but I am being lazy and combining them all into 1 post under the heading of truffles. I make some variation of these chocolate covered treats and they are always a hit. This year I made the ever popular Oreo Truffles, Red Velvet Cake Balls and Peanut Butter Balls.

I do have to take a moment and do a quick product rave. I found this Ghirardelli Dipping Chocolate at Sams Club this year and it is fabulous to work with. It melts very smoothly and dries perfectly. You don’t need to add any shortening or oil to it and you still get a nice shiny chocolate surface on your finished product. And the price is certainly right- only 6 or 7 dollars for a 2 pound block, I only used 1 1/4 blocks for all of these truffles that I made. I *think* they only have this for the Holiday season, so I am going to go stock up!

Some tips on making truffles: Make the dough is very cold before dipping, work in batches so that you are not removing all of the truffles from the freezer/refrigerator at once. Use a toothpick to dip the truffle into the chocolate, let the excess chocolate drip of the place the truffle onto the prepared cookie sheet (sometimes you have to shake it off a bit), then use another toothpick dipped in chocolate to fill in the toothpick hole. Don’t worry about your truffles being perfect-  a little sprinkle of something on top or drizzle with chocolate will cover up any imperfections!

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Oreo Truffles

  • 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed
  • 1 pkg.  (8 oz.) Cream Cheese, softened (regular or 1/3 less fat both work well)
  • 12 ounces of  Semi-Sweet Chocolate (I prefer Ghirardelli Dipping Chocolate)

Line a cookie sheet with parchment or wax paper. Mix all but 1/4 cup of the cookie crumbs and the cream cheese until well blended. Set remaining crumbs aside. Using a small cookie scoop, portion dough onto prepared cookie sheet and shape into small balls.  refrigerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet.

Sprinkle with remaining cookie crumbs, or drizzle with white chocolate.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Adapted from Kraftfoods.com.

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Cake Balls

  • 1 prepared 9×13 cake (I used red velvet), cooled
  • 1 can of frosting (I used cream cheese)
  • 12 ounces of Semi-Sweet Chocolate

Line a cookie sheet with parchment or wax paper. Crumble cake into a large bowl. Add 3/4 of the can of frosting and mix well. If mixture seems crumbly or dry, add remaining frosting. Mix well, you shouldn’t see any streaks of frosting.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  refrigerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet.

Sprinkle with colored sugar, or drizzle with white chocolate.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Adapted from about a million different places on the internet. :)

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Peanut Butter Balls

  • 2 cups creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2-3 cups confectioners sugar

Line a cookie sheet with parchment or wax paper. Place the peanut butter, butter, and salt in a microwavable safe bowl, and heat in the microwave for about one minute or until jut soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and 2 cups of confectioners sugar and mix until it has the consistency of a dough, adding remaining sugar 1/4 cup at a time if necessary.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet.

Sprinkle with chopped peanuts, or drizzle with melted peanut butter.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Adapted from Joy of Baking.

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{ 4 comments… read them below or add one }

joelen December 25, 2008 at 11:20 pm

They all looks beautiful! I love the Ghiradelli brand candy chocolate and both the semi sweet and white chocolate are so easy to work with!

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snookydoodle December 26, 2008 at 3:16 am

wow all these look so yummy. I made soome truffles too. Filled some with marzipan too. I like the peanut butter ones hmmmyum yum !!

Reply

Katie December 26, 2008 at 10:11 am

OH YUM!!

Reply

priscilla December 27, 2008 at 11:52 am

These look so delicious. I am already done with my holiday baking but I wish I could have made the oreo truffles…next year!

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