Oreo Truffles

Decorating By mija10417 Updated 6 Jan 2010 , 8:07pm by bobwonderbuns

mija10417 Posted 27 Dec 2009 , 9:25pm
post #1 of 48

I need to make 200 oreo truffles for my brother's wedding this Saturday. I was wondering if I could start making them tonight or would they be bad by Saturday? Not use to working with cream cheese as a binder for things so I'm a little unsure of how early I should start them.

Any advice would be appreciated!

thx!

47 replies
vickymacd Posted 27 Dec 2009 , 9:47pm
post #2 of 48

Once you get going on these they go fast, but you can start on them a week early. You can freeze them as I have done on several ocassions.
I freeze them without chocolate and with. Either way is fine.

Deb_ Posted 27 Dec 2009 , 10:19pm
post #3 of 48

I make mine right in my food processor....it really helps to "bind" them.

I've only frozen them undipped so it's good to know that you can also freeze them with the chocolate on them too.

Thanks!

vickymacd Posted 27 Dec 2009 , 11:05pm
post #4 of 48

One word of caution though, make sure you wrap them up good.
I've had some in the freezer for 2 months. I took them out and I could
taste "freezer". I only threw them in baggies and not wrapped them good.

BUT....I took them into work and those vultures ate them and loved them!

Deb_ Posted 27 Dec 2009 , 11:29pm
post #5 of 48

lol that's funny!

Thanks for the tip.

mija10417 Posted 28 Dec 2009 , 1:29am
post #6 of 48

Thanks so much for the advice! I'm going to at least start making a couple of batches and rolling the balls tonight.

pattycakes55d Posted 29 Dec 2009 , 1:00am
post #7 of 48

good luck. I'd love to see a pic when you're finished.

mija10417 Posted 29 Dec 2009 , 1:39pm
post #8 of 48

Sorry I have two more questions/concerns!

-I rolled all the balls and put them in the freezer. When I go to dip them in the chocolate, should I let them come to room temp first or dip them frozen?

-Also, these are being used as wedding favors. I expressed my concern to my sil that they need to be refrigerated but she felt most people would be eating them at the wedding. Even so, they still have to be out for me to dip them and it's an hour to the wedding and we'll also be there an hour early! I seem to be the only one in my family concerned about this! I've seen on blogs that a lot of people have used these as wedding favors so am I just being paranoid??

Deb_ Posted 29 Dec 2009 , 1:52pm
post #9 of 48

I've done both. I've dipped them frozen and at room temp and didn't have any adverse reaction.

Do you live in a very warm area? I made these for an outdoor wedding this past summer (temp was high 80's and humid) We did leave them in the fridge until serving but only because it was really warm.

vickymacd Posted 29 Dec 2009 , 2:21pm
post #10 of 48

I've dipped them at room temp and the only thing bad with that is that they tended to get soft when I dipped them, thus (I used two forks for dipping) leaving imprints on the balls. I like to dip them almost right out of the freezer. Now, with that, the chocolate will harden really fast. So you kind of have to work fast.

There shouldn't be any problem leaving them out all day. BUT the only problem I see is that if the room is warm, they might tend to stick to the bag that they are in. I don't remember what you said you were placing them in. The product itself will be fine left out for the wedding.

Is it possible to take them to the wedding in a cooler?
I don't know your location, but if it's a heated car, or warm traveling, I would put them in a cooler for the drive.

mija10417 Posted 29 Dec 2009 , 6:14pm
post #11 of 48
Quote:
Originally Posted by dkelly

I make mine right in my food processor....it really helps to "bind" them.

I've only frozen them undipped so it's good to know that you can also freeze them with the chocolate on them too.

Thanks!




I tried this and it worked great! So nice not to dirty another bowl!

mija10417 Posted 29 Dec 2009 , 6:17pm
post #12 of 48

I live in the northeast and it's going to be pretty cold here all week. Putting them in a cooler is a great idea! I don't have a choice, they're going to be out for AT LEAST six hours and then I don't know how long after that if people don't eat them right away.

Deb_ Posted 29 Dec 2009 , 6:50pm
post #13 of 48

I'm in the Northeast too! I think you'll be fine unless the venue is like 80 degrees. icon_lol.gif

When I made them this summer I bought those really small mini cupcake liners (I think I got them at Michaels), they were white, and I placed each truffle on one of them and it really helped keep them from sticking to the little plastic bag I placed them in.

I'm glad the food processor trick worked for you.....the less dirty dishes the better. thumbs_up.gif

mija10417 Posted 29 Dec 2009 , 6:57pm
post #14 of 48

I got the silver cupcake liners also at Michael's. This is what they're going in...
LL

vickymacd Posted 29 Dec 2009 , 10:35pm
post #15 of 48

That is so pretty. Trust me, they will go nuts over these. People at work
BEG me to bring them in.

Deb_ Posted 30 Dec 2009 , 12:06am
post #16 of 48

Oh I agree that will look great!

One of my nieces begged me for the recipe for these (big secret right?) she made them for our family's annual cookie swap.

Everyone loved them best of any other cookie in the swap.

It's amazing how 3 ingredients can taste so good together. I don't think I've met anyone that doesn't like these things.

pattycakesnj Posted 30 Dec 2009 , 12:26am
post #17 of 48

can anyone share the recipe, they sound great and I love oreos

G_Cakes Posted 30 Dec 2009 , 12:56am
post #18 of 48

Ditto on that I to would also love the recipe to make these for a party I am going to in January...can anyone please PM me the recipe or email it to me?

Thanks in advance icon_smile.gif

vickymacd Posted 30 Dec 2009 , 12:59am
post #19 of 48

Oreo Truffles
1 package oreo cookies
1- 8 oz package cream cheese--at room temperature.
1 pound melting chocolate--I use Wilton brand and you can pick it up at any craft store.
Put the whole package of cookies into a food processor and mix until all cookies are just crumbs. In a bowl, add crumbs to softened cream cheese. Mix together well.

Line a cookie sheet with wax paper and roll dough into small balls, you want them to be bite size, line all the balls on the cookie sheet and chill for an hour. Meanwhile melt the chocolate in a double boiler, if you do not have one a pot with water on the bottom and a smaller pot with a handle on top, do not get water in your chocolate.

Dip chilled balls into melted chocolate, return to wax paper and let harden. Serve or store in an air tight container in the refrigerator.
At this point you can decorate them any way you want.

bobwonderbuns Posted 30 Dec 2009 , 1:18am
post #20 of 48

Man that sounds delicious!! Did you post this in the cake balls thread? We could use it in the recipes doc! icon_biggrin.gif http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=658476&postdays=0&postorder=asc&&start=0

pattycakesnj Posted 30 Dec 2009 , 1:34am
post #21 of 48

thanks for posting the recipe. I just added oreos to my shopping list this week. have the cream cheese and chocolate.

truffleshuffle Posted 30 Dec 2009 , 4:04am
post #22 of 48

if you use the golden oreos....it tastes like cookie dough. Add some mini chocolate chips and you have yummy raw dough without the raw eggs.

vickymacd Posted 30 Dec 2009 , 4:56am
post #23 of 48

Yumm, that sounds good too!

Also, I know everyone dips their chocolates their own way, but I take two plastic forks and break off the middle two prongs on each fork. You're left with the outside prongs. I dip the choc. balls in the choc. and then move the balls from fork to fork and then lay it down on the waxed paper. You don't have to use a toothpick to mark them up or lose them in the chocolate. And you don't have that huge puddle either. Hope this made sense. But I've read too many posts on using toothpics and having that big ol' hole. Drizzling them in different patterns or colors of choc. really are pretty. I have some in my gallery I think. Or maybe those are cake balls. Either way, drizzling is the key to prettiness.

mija10417 Posted 30 Dec 2009 , 1:20pm
post #24 of 48
Quote:
Originally Posted by vickymacd

Yumm, that sounds good too!

Also, I know everyone dips their chocolates their own way, but I take two plastic forks and break off the middle two prongs on each fork. You're left with the outside prongs. I dip the choc. balls in the choc. and then move the balls from fork to fork and then lay it down on the waxed paper. You don't have to use a toothpick to mark them up or lose them in the chocolate. And you don't have that huge puddle either. Hope this made sense. But I've read too many posts on using toothpics and having that big ol' hole. Drizzling them in different patterns or colors of choc. really are pretty. I have some in my gallery I think. Or maybe those are cake balls. Either way, drizzling is the key to prettiness.




Ok, I have a question regarding the drizzling. Everytime I've tried this, once they dried or after coming out of the fridge, if you pick it up and touch the drizzles, they all crack off! What am I doing wrong? My sil wanted me to do that for the favors but I was afraid this was going to happen again.

vickymacd Posted 30 Dec 2009 , 5:46pm
post #25 of 48

Maybe you're drizzling too thick. I put my choc. into those squeeze bottles so it's an even drizzle. And use a light hand. Don't lay it on too thick. I just quickly whisk it over back and forth. Then pop it back it the frig to set.

mija10417 Posted 30 Dec 2009 , 9:13pm
post #27 of 48

Help!!!

My chocolate on the truffles are cracking! And there's some weird oil oozing out! Ugh...I'm going to have redip the sixty I just did today! Anyone know what's happening to these?? I used merkens chocolate with a wee bit of oil to thin out the chocolate. This is how I've been doing it for 15 years!!! This has never happened before. What do I do??

Oh and to top it off, you know how paranoid I am about these being out of the fridge too long - by the time I get them to the reception, they're going to have been out for a total of 5 hours!

pattycakes55d Posted 31 Dec 2009 , 2:47am
post #28 of 48

I'm by no means an expert on cakeballs. I made some last week and they oozed as well. It's oil and I can't remember the reason for it. I read that the oil will stop oozing and all we do is gently wipe it off which is what I did. Some of mine cracked too, so as soon as they did I gently sealed the crack and it stayed. I think it has something to do with the temp of the cakeballs together with the chocolate temperature.

Can you conceal the cracks with little drizzles over it? I'll try and go back in my files and see what people said.

I remember people saying that if we could put some ice in a container and put the cakeball container over that, it'll be fine. Can you do that?

Deb_ Posted 31 Dec 2009 , 2:50am
post #29 of 48

I don't think there's any scientific answer to the oozing.....sometimes mine ooze and sometimes they don't.

Patty is correct, just gently dab the oil, it will stop.

Not sure about the cracking....maybe the chocolate is too hot...are you dipping the truffles frozen? It could be the temp. difference. IDK icon_confused.gif

pattycakes55d Posted 31 Dec 2009 , 3:12am
post #30 of 48

I went over my notes and people said that the balls needed to thaw otherwise the chocolate will crack. Weird because I did mine right from the freezer and only 2 cracked. Hope you're ok.

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