TRUFFLES, TRUFFLES, TRUFFLES

It's a matter of POPPING those delicious little things into your mouth..over and over..can't stop..so yummy.... And the fun part..you can make truffles from about ANYTHING!

Oreo Truffles

1 package Oreo cookies

1 8oz. package cream cheese (softened)

12 oz. milk chocolate or use chocolate melts

Directions

Crush cookies in food processor.  Add cream cheese and pulse until mixed.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Melt chocolate in a double boiler, or in a heatproof bowl set over simmering water, ensuring the bowl does not touch the surface of the water. Remove from heat,

Dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle the tops with chocolate sprinkles, if desired.

Once dry, refrigerate and enjoy! Can be stored in an air tight container in freezer.

Peanut Butter Cream Cheese Truffles

3 lbs. powdered sugar
1 lb. cream cheese, softened
4 cups peanut butter
3 packages chocolate chips or melts
Combine the powdered sugar, cream cheese, and peanut butter in a large bowl and mix until  well blended. Chill for 1/2 hour.

Roll the dough into balls and chill them.

Meanwhile, melt the chocolate in a double boiler.  Then, dip the balls into the melted chocolate, and cool them on wax paper. Store the peanut butter balls in the refrigerator.

Peanut Butter Truffles

3 lbs. powdered sugar
1 lb. margarine
4 cups peanut butter
3 packages chocolate chips or melts

1/3 cup chopped peanuts, optional for topping
Combine the powdered sugar, margarine, and peanut butter in a large bowl and mix them with your hands until everything is well blended. Chill for 1/2 hour.

Roll the dough into balls and chill them.

Meanwhile, melt the chocolate in a double boiler.  Then, dip the balls into the melted chocolate, sprinkle with chopped peanuts and cool them on wax paper. Store the peanut butter balls in the refrigerator.

Red Velvet Truffles

1 box red velvet cake mix, and ingredients to make the cake or make your own

1 can (16 oz) prepared cream cheese frosting

1 lb candy coating, white or dark chocolate

Sprinkles or small candies to decorate (optional)

Preparation:

1. Prepare and bake the red velvet cake mix according to the directions of the package for a 9x13 cake. Once baked, allow the cake to cool completely.

2. Crumble the cake into a large bowl and work it with your hands until it is in small pieces. If desired, reserve a few spoonfuls of crumbs to use as decorative toppings on the finished truffles.

3. Spoon three-fourths of the frosting into the bowl and stir with a rubber spatula until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency.

4. Using a small cookie or candy scoop, scoop out small balls of cake and roll between your palms until they are round. Place the cakes balls on a baking sheet covered with aluminum foil, and refrigerate them while you prepare the candy coating.

5. Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.

6. Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating. Replace the dipped truffle on the foil-covered baking sheet. If desired, top it with a sprinkle of cake crumbs, small candies, or other decorations while the coating is still wet. Repeat with remaining cake balls.

7. Refrigerate the truffles to set the coating completely, about 20 minutes. These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.

Pumpkin Cream Cheese Truffles

½ cup white chocolate chunks or chips
2 cups white chocolate almond bark (I think I used around 4-5 cubes)
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened

Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.

Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Pumpkin Chocolate Chip Truffles

Same as above but add 1/3 cup mini semi sweet morsels to filling

Chocolate Chip-Cookie Dough Truffles

1/3 cup butter, softened

1/3 cup packed brown sugar

1 tablespoon vanilla

1 cup all-purpose flour

1 cup miniature semisweet chocolate pieces

4 ounces dark chocolate or semisweet chocolate, chopped

4 ounces chocolate-flavor candy coating, chopped

1 tablespoon shortening

Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.

Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until melted and smooth. Remove from heat.

Line a tray or baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on prepared tray. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.

Mint Oreo Truffles

Adapted from Bakerella

Ingredients

1 package mint oreo cookies

1 8oz. package cream cheese (softened)

12 oz. white chocolate

2-4 tablespoons vegetable oil (optional)

1 teaspoon peppermint extract

green food coloring

Directions

Finely crush 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.

Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Melt chocolate in a double boiler, or in a heatproof bowl set over simmering water, ensuring the bowl does not touch the surface of the water. Remove from heat, and stir in peppermint extract. Add green food coloring until desired shade of green is reached. If your brand of white chocolate melts a little thicker, you can use vegetable oil to thin it.  Alternately, you can replace the white chocolate with white chocolate candy melts.

Dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle the tops with the 5 crushed cookies for decoration.

Once dry, refrigerate and enjoy!