I’m having some serious difficulties restraining myself with these truffles. There’s a box of them sitting in the fridge, and it’s taking all the will power I’ve got not to keep dipping into the box.
I tried to persuade Andy to take them to work with him today, but he refused to share them!
The truffles are rich and sweet, but not sickly. Imagine biting into a big spoon of Nutella. Make it a little thicker, add a dark bite of Oreo. Now add in a hint of creamy, smooth cheesecake.
There you have it, the taste of these truffles. The dark chocolate coating perfectly balances the sweet Nutella centre.
Wonderful, yet dangerous.
They’re incredibly moreish. I defy you to eat just one!
These truffles are so easy to make and they taste oh so very good. Using only four ingredients, they take less than an hour to put together, and most of that time is just waiting while they chill in the freezer. The waiting time might be hard, but it’s important. If your truffles aren’t nicely frozen when you coat them in the hot chocolate they’ll fall apart.
The recipe makes 15, but it could easily be doubled or even tripled if you want to feed a crowd. Just change the toppings to suit the occasion. How about popping candy for a party? Or edible glitter for a wedding or New Years Eve?
Oreo and Nutella Truffles
(Makes 15 – recipe is easily doubled)
300g Oreo cookies
70g cream cheese (low fat works fine), softened to room temperature
200g dark chocolate
chocolate sprinkles or grated chocolate to decorate (optional)
In a food processor, pulse the Oreo cookies, both the biscuit and the cream filling, until you have a fine crumb. You’re aiming for texture similar to coarse sand.
Alternately, put the cookies into a large, strong, zip-loc bag. Cover with a tea towel, then bash with a rolling pin until you’ve achieved the desired texture. A food processor may be the quickest option, but this one is great stress relief!
Add in the cream cheese and Nutella. Mix well until you have a thick, sticky paste. This will be quite hard to begin with, but keep with it. Test the mixture by rolling it into a ball in your hands. If its easy to roll and retains its shape, its ready to use.
Roll into 15 equal sized balls. Put onto a grease proof paper lined baking tray or plate, and put into the freezer for at least half an hour. You need them to be really hard and cold.
Once the truffles are very cold, melt your chocolate in a deep bowl over a pan of water.
One by one, take the truffles from the freezer, and dip them in the chocolate. Drop them into the chocolate, and swirl them around using a fork until they are completely covered. Carefully scoop the truffle out with the fork, as if you were scooping up peas rather than spearing. Hold it for a few seconds to allow excess chocolate to drip off.
Place onto a sheet of grease proof paper. While the chocolate is still warm, decorate with sprinkles, flaked chocolate, or anything else you fancy. This is a great opportunity to theme them for events, perhaps pink or blue sprinkles for a baby shower, or edible glitter for a party.
Leave to cool completely.
Once fully cooled, store in an air tight container in the fridge.
They should keep for about a week – if you can resist them that long!