Twas the night before Christmas (or the week before in my case),
when a fellow cashier and I were standing around at our registers wondering where all the yuletide shoppers were. In that fateful moment she whipped out some of those free recipe cards you find littering the floor of some major retailers around the holidays. You know, the kind the little Sample Ladies hand out and somehow the little naughty children get a hold of them and throw them all over the floor for friendly cashiers like me to pick up?
Yeah, those ones. So she handed me one and I skimmed it at lightning fast speed because I’m not usually into these froo froo holiday recipes and whammo!~I saw one that only took three ingredients. Three! How simple can that be, I thought.
So as I made my maiden voyage into the land of Truffles, I took some photos, because I thought maybe you all needed a laugh.
Join me for a journey of unexpected surprises.
And go here for the actual recipe that you can print out for your own maiden voyage of Truffledom.
There you have it, the 3 Musketeers, if you will. A deadly combination if I ever saw one. But I will warn you: a simple ingredient list doesn’t always mean a simple recipe. You’ll notice on that innocent red card that this recipe is actually called “Easy OREO Truffles.” Ha. That’s a good one. But don’t be disheartened yet.
Step 1: crush the oreos. Learn from my mistakes young grasshoppers.
Crushing oreos in a plastic baggie with a sharp meat tenderizer isn’t the best idea I’ve ever had. I got three whacks in before I notice the gaping holes in the bag. Duh.
Here’s where you have a choice. Microwave or stovetop. When it comes to melting chocolate, I always choose stovetop because it is inevitable that when I put chocolate to melt in the microwave, it will burn and smell very badly for the remainder of the day. Maybe you don’t have this problem. If not, nuke that chocolate to your heart’s content.
Melt the chocolate, and stir it almost constantly. You don’t want any of that chocolate goodness to burn to the bottom of the pan. And you want it consistently hot because the purpose of this is for dipping. Which it turns out, I am not an expert at.
Step 4: Make 1 inch balls with the cream cheese/crumb mixture.
If I ever make this again, I would chill this mixture for about an hour before I formed it into balls for dipping. This was messy and uncooperative. It was at this point that I started to doubt any culinary abilities I’ve acquired.
Step 5: Put some melted chocolate in a bowl and get two forks.
This is how you will dip the balls. Work very quickly because the chocolate will be cooling at breakneck speeds. And the two forks are not for practicing any kind of ninja moves. You’ll need both to perform a move much like Mr. Miyagi to roll your cream cheese balls around in there.
Step 6: Don’t worry if your truffles don’t look nice. Just get them on the wax paper.
And here’s a tip: put a cookie sheet under that wax paper. You’ll need it later. I learned that the hard way.
And here’s the part that makes it all worth it.
These tasted so darn good, I momentarily forgot all about the holes in the plastic ziploc, the gooey hands covered in cream cheese/crumb mixture that made it near impossible to take pictures. I almsot forgot the Mr. Miyagi type moves it took to roll them in the melted chocolate.
Because round or not, these truffles are fantastico to eat.