Wednesday, February 03, 2010

Mississippi Mud Balls

A.k.a. Oreo truffles. A.k.a. the most delicious thing you'll eat all week. Basically, you make these like you would cake pops only instead of cake and frosting you use oreos and cream cheese. Makes approx. 40 mud balls (depending on how much you taste for quality assurance).

1 pkg oreos
8 oz cream cheese, softened
milk or dark chocolate for tempering/chocolate bark

Here's the deal: you whiz the cookies in your food processor until they are rendered into small crumbs. Try not to get oreo dust all over your kitchen like I did. Add the cream cheese and whiz some more until fully combined. Decant into a small bowl and place in the fridge for about 30 minutes. Line a baking sheet with waz paper and set aside. Using a small cookie scoop, scoop little balls of deliciousness and roll into a round truffle shape; place on baking sheet. Refrigerate for one hour or stick in the freezer for 30 minutes. When ready, either temper your chocolate or melt the bark according to pkg directions. I had a huge block of milk chocolate (about 1 lb) left over in my fridge (gift from a patient) so I tempered it and dipped all the balls in it. Place each ball on your baking sheet (this is why the waxed paper is so important--easy clean up!) and allow to rest at room temp for one hour (15 min if using bark). If desired, temper dark or white chocolate (or both!) and drizzle on top of balls and allow to cool. You can speed this up a bit by putting the tray in the freezer. Refrigerate or freeze until firm (won't take long) and serve. I placed mine in mini cupcake liners and took them to Michael's office. Here is the end product:

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