Oreo Truffle Pops

Watch out, I’m getting all trendy and 21st century on you. Which is awfully pathetic, because we’re a good 10 years into the 21st century.

Sugar Duchess is now on Facebook!

I would be tickled pink if you hopped on over there and became a fan. Or Like. Or whatever it is you do on Facebook these days. It’ll be a party. Honest. Actually, friends, I’m feelin’ a little insecure about this whole fan business, and I’ll feel pretty darn silly if I only get one fan, and it’s my mom. Oh wait, my mom isn’t on Facebook.

Now, here’s the deal. Twitter. . . I’ve been having Twitter thoughts, but I need a little input. Worth it? Or waste of time? Any of you Twitter Kool-Aid drinkers out there want to give me a yea or nay?

Third item of business: These truffle pops.

My husband and some coworkers recently had a “Return of the Jedi” party, because two of them had never seen it. And as we all know, party = treats.

I had made cake pops for them before, so they were requesting cake pops again. I looked at my schedule and decided Oreo pops would be more prudent.

After all, these pops:

A) Come together quickly, no oven required, with only

B) Three ingredients. And one of them is cream cheese. And one of them is Oreos. And one of them is chocolate. You still with me?

C) And they’re bite-sized.

D) This is a no-brainer.

Oreo Truffle Pops

adapted from Bakerella

Ingredients:

1 (1 lb. 1 oz) package of Oreos, minus about 6-8 cookies

1 (8 oz.) package of cream cheese, softened to room temperature

Dipping chocolate

Directions:

Crush the Oreos (including the creme filling) in a food processor until finely ground. Or place them in a heavy duty bag and very finely crush them with a rolling pin. Cream together the Oreo crumbs with the softened cream cheese until completely blended. You may want to use your fingers.

Form into 1″ balls and place on a wax paper-covered baking sheet. Gently poke a sucker stick down into each ball. Freeze for about 20 minutes. In the meantime, melt your chocolate in a double boiler, or as directed on the package.

For the next step, only remove one ball from the freezer at a time. Dip it into the melted chocolate, lightly tap off the excess, and place it on another wax paper-covered baking sheet to dry.

Let the balls cool on the wax paper for at least 1 hour before very gently peeling them off.

Drizzle with white chocolate coating or decorate as desired.

Tags: chocolate, cream cheese

This entry was posted on Thursday, June 17th, 2010 at 3:35 pm and is filed under desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.