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It’s the weekend. A hot day. You’re tired and it’s still just the afternoon. The kids are demanding dessert for tonight and you have no idea even what dinner will be. Burgers on the grill would seem to be your destiny. But if you fail to supply a balanced meal — including some smashing desserts — the weekend will end with frowns or tears or stomping. And that’s just you. Who knows how the kids will behave.

Here’s a solution. Invoke those children with something like, “You want dessert? You get in the kitchen.”

No, poor strategy. How about, “Kids, you get to help with dessert. Get the Oreos and a hammer.”

Yes, that’s more like it.

I tasted these Oreo Truffles for the first time last week. I was just presented with a chocolate ball. I had no idea what was about to be consumed. I took a bite. I gasped.

“Do you have the recipe,” I asked one of Suzen’s chef’s here at Cooking by the Book. That’s not an easy question. Rian is a famed baker with a portfolio of secret recipes. How would I get the details of this treat. I like Rian. I did not want to have to resort to waterboarding. But I do have my priorities.

He laughed. “It’s on the web. It’s famous. It’s simple.”

How I never knew about this delicacy, I’ll never know. It’s brilliantly simple. It’s decadent. And it really is something that your kids can do. They can do the whole thing with you watching and they will giggle and drool to their utmost delight. Yes, they’ll make a mess, but so would you if you made this, so it really doesn’t matter.

Get your camera. This is a moment to embarrass the kids with twenty years from now at the wedding.


Oreo Truffles

Yield: 3 dozen +, depending on how big your roll the chocolate balls

Ingredients:

  • 1 16-ounce package of Oreo cookies, divided
  • 1 8-ounce package of Philadelphia Cream Cheese, softened
  • 2 8-ounce packages of Baker’s Semi-Sweet Baking Chocolate, melted and stirred to uniformity
  • Sprinkles of your choice, optional

Preparation:

Line a half cookie sheet with wax paper.

Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. Or cookies can be crushed by putting them in a Ziplock freezer bag, sealing the bag and using a rolling pin. With the pin you can beat or roll. [I was only joking about using a hammer, but you could.]

Crush the remaining 36 cookies to fine crumbs. Place the crumbs in a medium bowl. Add the cream cheese and mix until well blended. There may be little white streaks of cream cheese and the Oreo filling. Streaks are fine, globs are not.

Roll the chocolate mixture into 36-42 round balls, about 1 inch in diameter.

Dip the balls one at a time in the melted chocolate. Use two forks to dip, rotate, and remove each truffle.

Place the truffles on the wax paper covered sheet. Sprinkle with the reserved cookie crumbs or sprinkles as shown in the picture above.

Refrigerate until firm, about 1 hour. Store leftover ruffles, covered, the refrigerator. You can eat them cold or let them first warm a bit to intensify the flavor. If they get to room temperature, they taste just fine, but you will have to lick your fingers.

If kids are involved at room temperature, baths may be necessary and the whole purpose here was to avoid tears. Remember?

Source: allrecipes.com

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/4.5for 1/50th second at ISO‑3200