Confectionery Creativity

Today's Joy: Truffling.
Aunt, the English Teacher, has added a new verb to our family lexicon, Reader: truffling. Meaning literally: to truffle. It's an apt description of what I've been doing over the last several days. With the Christmas spirit coursing through me like some sort of holiday energy drink, I decided a couple weeks ago to make Oreo Truffles for all 11 of the stores I work with for Christmas. I love to make truffles and people really love to eat them, so it seemed a perfect fit.

Of course, rolling, dipping & decorating 11 dozen truffles (with an extra 4-5 dozen thrown in for family members and holiday parties) is no simple task. But I'd promised myself on Thanksgiving that I was not going to get caught up in holiday stress & anxiety this year. Instead, this season I'm going to give wherever I can and savor the holiday moments. So I've really enjoyed all the little things, like stuffing a few dollars in the Salvation Army Bell Ringer's bucket, getting gingerbread lattes from Starbucks, decorating my red & white candy tree, drinking Tom & Jerry's and Christmas shopping with my family. Being mindful has made this the most enjoyable Christmas season I've had in years.


The Truffle Assembly Line


But, back to truffling. I'd set myself a serious truffle challenge, Reader. And it took me Sunday afternoon as well as couple evenings this week to finish them all (thank goodness for Aunt's help with the sprinkling!). My favorite part was drizzling the last batch with white chocolate. There's just something Godiva-decadent about drizzle on chocolates. It takes a truffle to the next level. But I digress.

Once all 11 dozen were nestled in their little tins and packed up, I felt so good! Couldn't wait to give them out at the office Christmas party. Funny, how all the joy more than makes up for the work I put in.


Trufflicious

Ode to Oreo Truffles

Dear Reader,
If you haven't tried the edible nirvana known as Oreo Truffles--what the heck are you waiting for?

Oreo Truffles are the perfect dessert for any holiday. They make decadent gifts and leave even the most inept cook looking like a confectionery genius. Here is my go-to recipe for these ridiculously easy & supremely delicious little gems. Seriously. People will bow at your feet. They will squeal with delight, tear-up & hug you. They might even propose marriage.


Oreo Truffles
1 pkg. Double Stuf Oreos
1 8 oz. block Philadelphia 1/3 Reduced Fat Cream Cheese (room temperature)
2 containers Dolci Frutta Hard Chocolate Shell


Pulverize Oreos in food processor until consistency of black dirt (chunks won't absorb cream cheese properly). Using electric mixer, combine Oreo crumbs & softened cream cheese. Beat on low until both are thoroughly combined. Filling should be consistency of muddy dough. Cover filling and refrigerate a minimum of 2 hours or until all moisture is absorbed (leave them over night for super-velvetty consistency). Roll filling into 1 inch balls and place on wax paper-covered cookie sheet. Refrigerate balls 15 minutes to set shape. Microwave Dolci Frutta according to package directions. If chocolate shell is too thick, thin with vegetable oil in teaspoon-size increments until desired consistency is reached. Using a spoon, dip each truffle in chocolate shell, coat thoroughly and place back on wax paper to harden*. Refrigerate to expedite shell hardening. Makes approx. 32 truffles. Can be made a few days ahead and refrigerated or frozen.


Dressing them up:
*Before shell hardens: add chocolate shavings, nuts, colored sugar or candy sprinkles.

**After shell hardens: drizzle with white chocolate, dust with unsweetened cocoa, adorn with edible paint or double-dip in alternate color.**

A few caveats...

• Using Double Stuf vs. regular Oreos makes the truffles creamier.
  
• I use the 1/3 reduced fat cream cheese because it makes the filling much less greasy than regular Philly. I don't use fat-free because it alters the taste.
  
• Make sure truffles have absorbed all moisture before dipping in chocolate shell. If the filling is not done expanding, it may punch through the shell.
  
• I prefer Dolci Frutta to other dipping chocolates because it is creamier and the shell is a much softer consistency--more succulent to bite into.
  
• Adding mint flavoring or chocolate liqueur to the filling will spice up your truffles. Just be sure to add more Oreos to keep the filling from being too liquidy.
• I never make less than a double batch--they disappear too quickly!

Photo: My co-workers are still talking about this batch I made on Halloween.