Peppermint Crunch Oreo Truffles
Try this Peppermint Crunch Oreo Truffles recipe, or contribute your own.
Try this Peppermint Crunch Oreo Truffles recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0.0597919655293329 mg
- Fat 0.106771367016666 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0430288609077163 g
- Serving Size 1 1 truffle (7g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.00469794014873332 g
- Calories 1 calories
Step-by-step
- Combine the crushed cookies and cream cheese in a mixing bowl. Beat until a soft dough forms. Stir in 1 3/4 cups Andes peppermint pieces. Roll into 40 balls. Place in the refrigerator for at least 30 minutes.
- Place the white melting chocolate and 1 teaspoon shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Dip the Oreo balls into the chocolate using a toothpick. Set on wax paper until set.
- Heat the extra 1/4 cup peppermint pieces and 1/2 tsp. shortening in the microwave for 30 seconds. Stir until creamy. Place in a ziplock bag with one corner cut off. Drizzle over the Oreo truffles and top with sprinkles. Keep refrigerated in a sealed container. Makes 40 truffles.
Making confections without a dedicated candy thermometer requires relying on fat content and melting points rather than exact heat stages. White chocolate and compound coatings like Candiquik behave differently under thermal stress due to their fat profiles; true white chocolate relies on cocoa butter, whereas confectioner's coatings substitute palm kernel oils that melt at lower thresholds and set rapidly without tempering. Chilling the shaped cookie dough balls for a full thirty minutes solidifies the dairy fats in the cream cheese, which prevents the warm coating from melting the interior upon contact during the dipping stage.
- Add a tiny amount of neutral oil or shortening to white melting chocolate if the mixture thickens excessively, maintaining a smooth fluid consistency for even coating.
- Crush the chocolate sandwich cookies into fine crumbs rather than large chunks to ensure the mixture binds cohesively without structural weak points.
- Store the finished confections in an airtight container in the refrigerator for up to one week to maintain the moisture level of the cream cheese.
- Substitute standard dark chocolate for the exterior coating if preferred, noting that the cocoa butter ratio will alter the required microwave heating intervals by increments of fifteen seconds to prevent scorching.
Precise temperature control during the melting phase prevents the confectionery coating from seizing into a dull, grainy paste. Proper chilling guarantees that each piece retains its spherical geometry while submerged in the warm chocolate shell.
