Smooth milk chocolate truffles coated in an Oreo crumb
If you read my guest ice cream cookie sandwich recipe on BecksBakes’ blog, then you’ll already know about my Oreo ice cream sandwich obsession. This week my sweet tooth has driven my creations in the kitchen so I was back on the Oreos! I had some leftover chocolate ganache from a cake I made giving me the perfect opportunity to make truffles. And so the Oreo crumb chocolate truffles with white chocolate drizzle were born, we are starting September with a chocolatey gooey-on-the-inside, crunchy-on-the-outside bang!
They’re very quick and easy to make, they just need a little chilling time, and make a wonderful gift when popped in a cellophane bag with ribbon. This recipe makes about 10 good sized oreo crumb chocolate truffles, but you can easily scale it up or down depending on how many you’d like to make.
Very finely chop up the milk chocolate and set aside in a bowl.
Gently heat the double cream in a saucepan until it is almost boiling but be careful not to let it burn on the bottom.
Once hot, pour the cream over the finely chopped chocolate and whisk to form a smooth, glossy ganache. If it splits, try adding a bit more solid chocolate and whisk again. This should encourage it to return to it’s glossy state. Cool to room temperature and then pop in the fridge to thicken.
Once thick, scoop out roughly tablespoon measures of the ganache and roll into balls in your hands. Dip them into the bowl of oreo crumb, rolling them until covered. Then drizzle all the oreo crumb chocolate truffles in a little white chocolate for decoration. Place back in the fridge to set and enjoy! These are best kept in the fridge and should be consumed within a few days of making and within the sell by dates of all ingredients used.
Feel free to share this recipe and I hope you enjoy it!
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