Death by chocolate (Oreo Truffles)

Monday, November 5, 2007

Death by chocolate (Oreo Truffles)

OMG these truffles are amazing. I could really eat almost all of these. My heart would probably stop about 1/2 way through the batch, but these guys might be worth it. I made hubby promise not to eat too many when he takes them to work.

You can dip these in any flavor of chocolate that you like. My plan was to do 1/2 in dark and 1/2 in white, but I burnt the white chocolate in the microwave. I did 1/3 in dark chocolate, 1/3 in milk chocolate, and 1/3 using the chocolate/caramel swirl chips. The caramel ones were hubby’s favorite, and I’m always a fan of dark chocolate.

The original recipe for these guys comes from Kraft.com but I found this recipe from Chris of Mele Cotte. Chris recommends using condensed milk instead of cream cheese so that you don’t have to refrigerate the truffles.

Oreo Truffles – made ~100 for me
1 package Oreos
14 oz sweetened condensed milk
1/2 tsp. vanilla extract
melted chocolate of your choice

Line a cookie sheet with aluminum foil or parchment paper.

Crush oreos using a food processor. I put about 12 cookies in at a time.

Add vanilla and milk. Stir until ingredients come together. Work quickly to form the mixture into small balls and place on cookie sheet. Put into refrigerator to chill (for easy dipping).

Melt the chocolate using your favorite method. I like to use the microwave. I also added some vegetable oil to the chocolate to thin it out.

Dip chocolate balls into melted chocolate and put back on cookie sheet.

I put them in mini-cupcake liners so they’re easier to handle. Everyone loved these little guys.

Cakes, Dessert, Family Favorites

9 comments »

10 Responses to “Cookie Dough Chocolate Ice Cream Cupcakes”

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1

Janna — June 2, 2008 at 2:43 pm

These look awesome!
Did it take a long time to get the ice cream to freeze?
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2

Jen — June 2, 2008 at 8:03 pm

Janna,

I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.
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3

Lisa — June 5, 2008 at 4:03 pm

I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.
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4

Ivy — June 5, 2008 at 6:34 pm

This was a REAALLY good idea!
I love cookie-dough anything. 🙂
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5

Katie — June 7, 2008 at 5:28 pm

I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!
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6

Jen — June 12, 2008 at 3:40 pm

That’s awesome Katie – glad I’m not the only cake mush eater out there!
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7

Teanna DiMicco — April 21, 2009 at 2:38 pm

This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!
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8

Hillary — April 21, 2009 at 4:32 pm

What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?

Hillary
Chew on That
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9

Cathy - wheresmydamnanswer — April 21, 2009 at 4:47 pm

These are so incredible – Love them!!!
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Jen — April 21, 2009 at 5:01 pm

Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.