Christmas Pudding Oreo Truffles

On the last day of work before we shut down until after New Year, there is a morning tea.  Last time around I made Marshmallow Christmas Trees and this year was going to stick with the “treat on a stick” theme and make some Oreo pops.  However, they didn’t want to stay on the sticks so ended up being Oreo truffles instead, decorated like a Christmas pudding.

Of course, for anything cake pop related I headed to Bakerella’s website for inspiration.  I knew I wanted to make Christmas pudding shaped ones, but was in need of a recipe.  I didn’t want to  make a cake, so decided on Oreo’s instead as there are always some in my pantry.  There was a recipe on the website, however as I wasn’t sure of how many Oreo’s are in a “package” I ended up using the recipe from Kraft’s website, slightly adapted so I could use an entire package of cream cheese.

It is quite simple as the truffles are made of only two ingredients, softened cream cheese and Oreo’s.

Split the Oreo’s and place into a food processor, if you don’t have one place in a ziplock back and take out your frustration on the Oreo’s until you have fine crumbs.

When you are happy with the consistency, transfer the crumbs to a bowl, add the softened cream cheese and mix through until you cannot see streaks of white anymore.  My cream cheese may not have been softened quite enough as this step was a bit of a pain as it wouldn’t mix through.  But I got there in the end (a few grumbles later).

Now it is time to shape the truffles.  When I was last in Canberra, I visited the cake decorating shop at Majura Park called Latorta.  Needless to say I spent up big, and one of my purchases was a set of cake pop moulds.  I had grand plans to make Santa’s hat cake pops as well for Christmas so was after the cone-shaped mould and I found it in a set by My Little Cupcake with a cupcake, ball and heart-shaped mould as well.  Obviously, for this one I used the ball mould so took enough mixture to make a one inch ball and placed it in one side of the mould and then closed it.  The excess came out of the sides and was put back into the bowl.  When I opened the mould, I had to roll a couple of them in my hands to smooth them out but overall it was good to get the same size truffles for the puddings (I am a little bit obsessive about this kind of thing).  At the end, I made 20 truffles in the mould and there was just a little left over so hand-rolled two additional ones.

The truffles were then put into the fridge to firm up whilst I melted the chocolate to coat them.  As mentioned, I had grand ambitions for these to be Oreo pops, but they didn’t want to stay on the sticks (I think they may have been too heavy for the size sticks I had and/or they weren’t firm enough) so they ended up being truffles instead.  To coat them I used milk and white chocolate melts with a small little holly decoration to finish them off nicely.

Melt the milk chocolate first in a tall-ish container to assist with dipping the truffles and then dip each truffle into the chocolate by putting them on a stick, using a truffle dipper or a fork.  Remove the excess chocolate and place on a tray lined with baking paper.

Place the truffles back in the fridge to allow the chocolate to set and then melt the white chocolate and also place this in the fridge to start to set again.  Why?  If the white chocolate is too runny, it makes it hard to control it when you are putting it on top of the truffle to imitate the custard.  Keep an eye on it, and stir it regularly, to make sure it doesn’t become rock hard again.

When you are happy with the consistency, use a teaspoon to place a small amount of the white chocolate on the top of the truffle and gently encourage it to fall down the sides by using the back of the spoon to push it around the top.  It should still have enough movement in it to fall slightly down the sides of the truffle and when you like how it looks, place the holly leaf on top to finish it off.

Put them back in the fridge to set.  The next morning, I placed these in a bowl and removed them from the fridge about half an hour before the morning tea.  It was quite a warm day so didn’t want to bring them out too early or the chocolate would have melted and become a good ol’ mess.

They were quite delicious and will definitely be making them again.  Will try the other moulds next time and see what creations I can come up with.

Print Recipe

Christmas Pudding Oreo Truffles

Inspired by the Kraft recipe for Easy Oreo Truffles.

Course

Christmas, Confectionary

Servings

truffles

Ingredients

• 40 Oreo cookies
• 250 g cream cheese softened
• 250 g milk chocolate
• 70 g white chocolate
• 22 holly leaf sugar decorations

Course Christmas, Confectionary Servings truffles Ingredients 40 Oreo cookies 250 g cream cheese softened 250 g milk chocolate 70 g white chocolate 22 holly leaf sugar decorations

Instructions

1. Split the Oreo cookies in half and place in a food processor or blender. Process until you have fine crumbs.
2. Transfer to a bowl and thoroughly mix in the softened cream cheese.
3. Shape the mixture by hand, or using a mould, into one inch balls and place on a tray lined with baking paper. When finished, place the tray in the fridge to firm up.
4. Melt the milk chocolate in a tall container to assist with dipping. Dip each truffle into the chocolate using a fork, stick or truffle fork and then place back on the baking tray. Put the tray back into the fridge to allow the chocolate to set.
5. Melt the white chocolate, but also place it back in the fridge to set slightly as the chocolate cannot be too runny when decorating the truffles.
6. Remove the truffles and white chocolate from the fridge, and using a teaspoon place some of the white chocolate (about half a teaspoon) on the top of the truffle and using the back of the spoon, distribute the chocolate so it falls slightly down the side of the truffle. Place one of the holly leaf sugar decorations on top.
7. Put the truffles back in the fridge to set.
8. When ready to serve, remove from the fridge about half an hour before and place in a bowl or on a serving platter.