I know everyone probably already has this recipe memorized, but just for the sake of future Harry girls and those of us with failing memories, I thought I would put it on here anyway. Besides, it's one of the few things I've been making recently and I would like my voice to be heard occasionally (for Becky's sake) =).
Chocolate Cheesecake Truffles
8oz. cream cheese (room temp)
1 package of Oreo's
Almond bark dipping chocolate
Throw the cookies in the blender, and press on. Pulverize those little puppies! If you find any chunks that escaped - eat them! Toss the pulverized puppies... I mean cookies into a bowl with the cream cheese and mix thoroughly. Roll them into 1" balls (or whatever size you prefer) and put on waxed paper. You might need to refrigerate them for a little while - before or after the rolling, depending on how soft your cream cheese was. Melt your chocolate in your preferred method - microwave, double boiler, chocolate melter, etc., until a nice runny consistency. DO NOT OVERHEAT!!!!
I usually do two 45 second intervals for three blocks of the chocolate. If you overheat it, your nice runny chocolate will suddenly start forming dry clumps, that will not re-melt, making it good only for eating, or the trash (yes, I speak from lots of personal experience. If you're using the double boiler make sure you do not get any liquid in there. I can't remember what happens if you do - not as much experience with that one, thankfully!
Dip your balls into the chocolate (don't let it sit in there too long), and then replace on the waxed paper. I usually use a fork, to pull it out, and sort of let it slide off the end to leave it looking as loverly as possible. The good news is, that no matter how ugly they are, they still taste amazing!
I also like to use some of the white dipping chocolate and drizzle the tops. It helps to cover up any possible errors with the other chocolate, besides making them look absolutely stunning, so that no one will believe you made them yourself!
9 comments:
Rachel? (I thought maybe Anna, then I saw the counter top and began wavering, but the chocolate melter-thingy handle is confirming the Rae thought. Oh! This could be Mom too! Anyway, GOOD JOB!!! This recipe is a MUST here. I love that last picture too! I was admiring it until I scrolled down all the way. OK, I'm still admiring it, only more so. Brilliant idea. Brilliant.
Oh, if you have one, this is even easier with a food processor. As a matter of fact, I have never made it without one. (That's what the original recipe called for, not my personal smarts.) You get to pulverize the cookies, AND mix the cream cheese all in the same machine! Yea!
Becky
Sorry Becky...I can't take credit for these. I did help make the ones in the picture though!!! I always get confused over who did the posts too. Everyone put your names!!!
Skram?!? Haha!! Also, you said you drizzle them with white chocolate, but in the picture, they are distinctly drizzled with light brown chocolate. Just thought I should point out your inconcistecy! :D I have noticed that with a blender, eating the big chunks work, but with a food processor the cookies get totally pulverized, leaving the cookie to cream cheese ratio rather high. Therefore, I tend to eat about 3-4 of the cookies before putting them in. This seems to solve that problem. Haha :D.
Rae, you can post under your own name if you have a google account... I'll send you an invitation (did I miss you before?!?) later when I have time :). Then you can tell by the spot on the bottom of the post who did it. It says, "Posted by _____ at ______ time... Comments."
Oops... inconsistency!! :D
It was me!!! I realized that it was the wrong color chocolate, but I didn't have any pictures with the white. I think these were actually a different kind, which is why they are drizzled with a different color =).
SKRAM is for Sarah, Katharine, Rachel, Anna and Mary =). We made them together, and wrote our initials, and thought it worked out pretty well =).
How do I post so that it shows my name instead of Harry Girls??ellymi
Thanks for posting this recipe. :) See I am one with the failing memory or so I thought...ok can I use white chips melted for the criss crosses afterwards or does it have to be bark?
I would think so. You may have to add a little shortening to thin it a little bit. I know that you can make your own dipping chocolate with the choco chips and shortening. I've just never tried it with the white before.
Ok sorry for the anonymous post yesterday...too lazy to actually sign in. I would like to know how to make the coffee truffles that you all did a few times...Abby? I think you were the one that made them the most. Also there was a peanut butter one that I would like to try for Matthew.
I remember that there were 2 different kinds of coffee chocolates I've made... one was super make-your-throat-hurt sweet, and the other was pretty bitter. And I wasn't crazy about either of them. However, I think I might know where the recipes are. I'll get back to you on it :).
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