I am salivating going through the pictures of the truffles I made for some friends last week. They’re quite impressive to look at and so rich you only need a few (don’t worry, we put that theory well and truly to the test!).
18 Oreo cookies (just under 2 packets)
1/2 tub Philadelphia (4oz)
4 oz white chocolate
4 oz milk chocolate
Peanut butter (just a few dollops)
Pulse the Oreo cookies in a blender until their quite fine and crumbly. Then add the Philadelphia and blend until combined. The mixture should be smooth, gooey and really dark. And SO tasty!
Pop the mixture in a bowl and leave in the fridge for around 20 minutes, till it’s a bit stiffer and you can work with it.
Then scoop out a spoonful and roll around in the palms of your hands till you get a smooth, round ball. Do this until you’ve run out of mixture and with half of the balls fold about half a teaspoon of peanut butter inside it.
Put the ‘truffles’ in the fridge for another 20 minutes. Meanwhile start melting your chocolate by placing a glass dish or bowl over a saucepan of boiling water and continually stirring with a wooden spoon till it’s runny and glossy. Do the milk chocolate and white chocolate separately.
Allow the melted chocolate to cool and then roll your Oreo truffles in the white chocolate and the peanut butter ones in the milk chocolate. Arrange them on a tray and then sprinkle leftover Oreo crumbs on to the Oreo ones and hazelnuts on to the peanut butter ones.
Pop back in to the fridge until you’re ready to serve (but for a minimum of 30 minutes!).