Let’s talk about a little problem I have – an obsessive need to be doing something at all times. It’s really bad. Don’t get me wrong, I spend plenty of time with friends and do fun things … but I can’t sit still when I’m at home. I also talk too much according to my husband. Which feeds into the whole need-to-be-doing-something-at-all-times thing … or chatting. I do like to chat.
So this is what happens when I get bored. And the husband tells me to shush because he’s trying to do work (or watch TV … let’s be real here). My mind inevitably wanders to food and I head into the kitchen to make cute little football-shaped truffles.
Because that’s what most people do with their time, right? Well, at least I sure do.
So let’s turn our attention to these little truffles. An easy oreo base coated in chocolate and then finished off with some white chocolate “stitching.” The hardest part is waiting for the chocolate to set so that you can dig in and enjoy.
I would say that I should learn to relax a little bit better … but then there wouldn’t be any oreo football truffles. And I mean, who wants that?
Pssst … don’t forget to enter the $500 Tiffany & Co. gift card giveaway going on right now!
- 1 batch oreo truffles, prepared up to the point where they are ready to be shaped*
- 16 ounces semi-sweet chocolate, coarsely chopped
- about 4 ounces white chocolate or candy melts
- piping bag and small tip
- Line a baking sheet with wax paper (preferably one that will fit inside your freezer). Roll the oreo mixture into small balls about 1-inch in size and then shape into a football (I found it was easiest to put the round ball on the baking sheet and then flatten the top a bit and kind of pinch the edges to shape into the football). Once you have shaped all the truffles, place the baking sheet in the freezer for about 45 minutes so they can harden before dipping in the chocolate.
- Add the semi-sweet chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted, stirring after each. Alternatively, use a double boiler to melt the chocolate. Dip the truffles into the melted chocolate so they are well coated, shake off the excess and then place back on the prepared baking sheet to dry (I’ve found that the easiest way to dip is with two forks, so you can gently shake off the excess chocolate).
- Once the chocolate is set, melt the white chocolate using the same method described above. Spoon the chocolate into a piping bag fitted with a small tip (I used a #2 tip). Pipe the stitching onto each football. I did a few test runs on the wax paper to make sure the chocolate wasn’t too runny and would hold its shape (let it cool slightly if it won’t).
- Let the chocolate set completely before removing the truffles from the baking sheet (I usually stick them in the refrigerator to speed up the process). Refrigerate until ready to serve.
Cookie Monster Cooking