For Valentines Day this year, we are actually planning to join the other romantic couples and dine out.  We’re headed to the famous Red Lion Inn in Stockbridge, MA.  We were given a gift card and figured why not use it for a special occasion.  We love going out to eat, and traditionally we skip the dessert menu and head home for dessert.  This year, I decided to make heart-shaped oreo truffles (following my mom’s recipe of Oreo truffle balls that she makes every Christmas!).  Matt has such a sweet tooth, so I know I’ll win him over with these!   Even if you plan to stay home on Valentines Day like we typically do, or if you have little ones that you want to surprise – these are sure to please everyone! They’re so easy, have very few ingredients, and I mean c’mon, they involve Oreos – what’s not to love?

Ingredients:

1 package Oreo cookies – crushed

8oz softened cream cheese

14oz white chocolate melting wafers (I used Ghiradelli)

Sprinkles (optional, but why not?!)

First, I crushed the Oreos.  I put them all in a gallon size ziplock bag and crushed them with a rolling pin.  Feel free to use your blender or food processor as well!

Then, combine the crushed Oreo with the cream cheese.  You can use your mixer with the paddle attachment, or use your hands like I did (sometimes, that’s just plain easiest!)

After the Oreos and cream cheese are combined, spread them out on baking paper into an even layer, about 1/2 inch thick.  Place the tray in the freezer for at least 45 minutes, as it is much easier to cut when frozen!

Then, use your favorite cookie cutter (obviously, I used a heart-shaped cookie cutter for Valentines Day) to cut out your truffles.   Truffles must be frozen when dipping in chocolate, so place back in the freezer, until frozen.

While your truffles are re-freezing, you can start melting your chocolate.  If you have a double boiler, use that.  I don’t, so I placed a glass bowl on top of my medium size pot.  Fill the pot with water, and place the white chocolate wafers in the glass bowl resting on top.  The hot water will melt the chocolate, but don’t let the water boil.

Once the truffles are completely frozen, and your chocolate wafers are melted – you can start dipping!  I took out 2-3 truffles at a time and left the rest in the freezer to stay frozen.  It is very important that the truffles are completely frozen when dipping.  Drop the truffles into the melted chocolate, and use a fork to cover completely.  Tap off the excess chocolate and place on a baking paper.   You’ll want to immediately top with sprinkles before the chocolate hardens.

I placed my decorated truffles back into the freezer to help the chocolate harden faster.   After that, they’re ready to go!  How easy was that?  Store in an air-tight container in the fridge, or freezer for longer storage!

They’re Lola approved – so you know they’re good!

 

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