These delicious little truffles made from oreos kept popping up on pinterest and then in the Christmas issue of Donna Hay.
I’m a bit stuck in my old ways though and always make the same treats at Christmas time so thought it was time for a bit of a change and try something new.
So in a break from tradition I have tried my hand at these, adapted them for the thermomix and have to say that they are delicious. Some recipes call for a whole pack of cream cheese and others use cream. I used most of a packet of cream cheese and they worked well but let me know what works for you.
This was one of the bigger ones I made so make them a bit smaller and you’ll get more out of your mixture. These were just for us so are now in the fridge for little treats.
They got the big thumbs up from the kids and I probably ate too much of the mixture so that by the time it was taste testing time….well I was ok and didn’t really need to taste one at that moment in time.
And just so you know…..these were prepared under normal mum conditions on a hot day with 6 kids – 4 were watching a barbie movie, 1 was helping with the chocolate and one baby woke half way through making these and was resettled and back to sleep again.
Definitely give these a go. They are lots of fun, the kids will love ‘helping’ you and might even make them themselves, they are super tasty and something a little different. You could even make a gluten free version using the glutino cookies that are similar to an oreo and ensuring your other ingredients were gluten free.
- 3-4 candy canes
- 36 oreo/chocolate cream cookies
- 200g cream cheese
- 200g milk or dark cooking chocolate
- Unwrap candy canes and break in half, place in thermomix bowl and process turbo for 1 to 2 times or speed 9 for 2 seconds. Empty out into a clean dry bowl.
- Place cookies into thermomix bowl or food processor and process until fine. I did mine on speed 8 for 3 seconds.
- Add in cream cheese and process speed 5 for 20 seconds or until combined in your food processor.
- Tip out the cookie mixture into a bowl. Now roll into small walnut sized balls and pop in the fridge.You should get about 30 balls from the mixture, more if you make them smaller, less if you make them bigger.
- Melt chocolate. I like to do mine in the microwave for 2½ minutes on medium. Break up chocolate, place in heatproof bowl, microwave in 1 minute increments on medium and stir before the next minute.
- Now lay out baking paper into a baking tray or lamington tray.
- Using a fork dip each ball into chocolate, allow the excess to drip off and lay on baking paper or a cooling rack could work for the excess chocolate to drip off onto some baking paper underneath.
- I found the chocolate pooled at the bottom when they were in the fridge so I recommend moving them carefully to another sheet of baking paper for the final refrigeration so they don't have a clump of chocolate underneath each truffle.
- When all the balls have been covered in chocolate and with clean hands sprinkle a little of the crushed candy canes over the top of the truffle.
- Refrigerate for at least 4 hours and serve. We had a super hot day here so the chocolate was sweating a little when they were out of the fridge so I recommend keeping them cool before gifting them.
- They will look super sweet in little cello bags with some festive ribbon on them.