Dark Chocolate Nutter Butter Truffles

This past weekend I hosted Bunco at my house and wanted to come up with a new, bite sized dessert. After all, there are twelve of us and by the time dessert rolls around, we're generally full from picking on snacks and drinking our favorite beverages. I was already making a batch of the Oreo Truffles to give to my friends husband who helps plow my driveway when my hubby is away on business, but I've made those before and you know me....I have to make something new! So I used the same concept as the Oreo Truffles and made these Dark Chocolate Nutter Butter Truffles. 

If you LOVE peanut butter and chocolate, you will LOVE-LOVE-LOVE these! This recipe is so simple too. All you have to do is chop the cookies (I used my food processor, but if you don't have one put the cookies in a Ziploc bag and pound them with a meat mallet or the bottom of a glass. Hey...maybe I'll try that anyway next time I'm feeling a bit stressed! haha), blend in the cream cheese, freeze, dip them into the melted chocolate and top with the chopped honey roasted peanuts. 

I opted to use dark chocolate instead of milk or white chocolate as it's not only healthier for you, but that deep, rich color is certainly more appealing. The nuts just gave it an extra layer of peanut-y goodness. I have to say, these Dark Chocolate Nutter Butter Truffles were a HUGE hit and everyone enjoyed them. These would make a great dessert for your Valentine, but you can show the love any day of the week. I dare you to eat just one! ~Enjoy! 

Berry Burst Oreo Heart Truffles

I'm not big on the whole Valentine's Day thing...never was. I can't see spending an astronomical amount of money on flowers that you can buy for 1/2 the price 2 weeks prior. I'm not a huge fan of boxed chocolates...what exactly are in those cream filled things anyway? But I do love making a nice meal the night of. However, the older my children get, the harder it is to plan this type of event with all of their social events and sports games. So since they seem to get a gourmet meal 90% of the time anyway, I don't feel any sort of pressure to WOW them on this day. (YEAH BLOG!) My hubby, kids and I have a wonderful relationship and we tell each other we love them every day (and sometimes 10 times a day depending on how the day is going), who needs a card or a date on the calendar to remind me to do that?! But every now and then I like to sneak in a little surprise. Like these heart shaped truffles I made for them the other night. I found these new Oreo's called Berry Burst Ice Cream and thought "Hey, they're pink, would be great for V-Day!" They LOVED them but I have to warn you, they're VERY sweet (and addicting!). 

Berry Burst Oreo Heart Truffles
1 Package Berry Burst Ice Cream Oreos
1-8oz. Package Cream Cheese
1 c. White Chocolate
Pink Sugar Crystals (or red)

Crush the Oreos in a food processor until they are fine then add them to a mixing bowl. Add in the cream cheese and mix well. (I found it easier to use my hands). Line a 9x9 baking pan with wax paper and press in the Oreo mixture so that it is even, then place in the freezer for about 30 minutes. Remove the paper from the pan and place on a flat surface. Using a heart shaped cookie cutter (approx. 1 1/2"), cut out the heart shapes and line on a sheet pan lined with wax paper. Melt the chocolate according to package instructions and drizzle over the hearts. Sprinkle immediately with the sugar before the chocolate dries. Store them in the refrigerator or freezer until ready to serve. You can also roll some into balls and dip them in the chocolate to make a mixed plate. 


Shared at Weekend Potluck 2/10/12


Enjoy! 


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Shared at Everyday Mom's Meals Church Supper 2/11/12

Holiday Baking #2: Eggnog Truffles

I wasn't sure if I would like these or not so I only made a small batch. If you're a fan of eggnog and nutmeg, then these are for you!

Eggnog Truffles

Adapted from Chef Judy Contino, Ambria Restaurant

6 oz. Semi-Sweet Chocolate

1/4 c. Eggnog

1/4 c. Heavy Cream

3/4 tsp. Ground Nutmeg

1 Egg Yolk

1/2 tbsp. Butter

1/3 c. Powdered Sugar

Add the chocolate, eggnog, heavy cream and 1/4 tsp. of the nutmeg to a medium saucepan. Stir over low heat until all of the chocolate has melted. Remove from heat and whisk in the egg yolk. Next, whisk in the butter until melted. Pour in a bowl, cover with plastic wrap and refrigerate overnight or until firm. Using a spoon, mold the mixture into 1/2" balls. (If it starts to soften, put it in the freezer for a few minutes to stiffen while you work). Mix together the powdered sugar and the remaining 1/2 tsp. nutmeg and coat the balls.  Keep refrigerated. Makes 1 1/2 dz.-1oz. truffles.  

Enjoy!

Holiday Baking #1: Hazelnut Truffles

How is everyone doing today? I have been busy, busy. busy with some of my holiday baking. I still have a few more cookies to make but I'll be creating separate posts for each item that I've made so far so you too can get a jump on what you might need to get at the store today if baking was on your agenda this weekend. 

Many years ago I found a recipe for Bailey's Irish Cream Truffles from Chef Judy Contino from Ambria Restaurant in Chicago, IL. The paper is so tattered and barely readable at this point because I have to make these every year for my niece, who absolutely adores them. I love this basic recipe because the texture is wonderful no matter what you add to it. So this year, I will be making the Bailey's Irish Cream Truffles (and I also made some Homemade Bailey's Irish Cream!) but I also wanted to try a few different variations. I also decided to make them smaller, as they are so rich and found these cute petit four paper cups at my local party store but you can certainly make them larger. So here is my Holiday Baking Experiment #1. 

Hazelnut Truffles
Adapted from Chef Judy Contino, Ambria Restaurant
12oz. Dark Chocloate
1/2 c. Nutella (Hazelnut spread)
1/2 c. Heavy Cream
2 Egg Yolks
1 tbsp. Butter
4 oz. Finely Chopped Hazelnuts

Add the chocolate, Nutella and heavy cream to a medium saucepan. Stir over low heat until all of the chocolate has melted. Remove from heat and whisk in the egg yolks (I save the whites to use for my breakfast). Next, whisk in the butter until melted. Pour in a bowl, cover with plastic wrap and refrigerate overnight or until firm. Using a spoon, mold the mixture into 1/2" balls. (If it starts to soften, put it in the freezer for a few minutes to stiffen while you work). Roll the balls in chopped hazelnuts. Keep refrigerated. Makes 3 1/2 dz.-1oz. truffles.  

Enjoy!

White Chocolate Dipped Oreo Truffles

When Nikki from Chef-in-Training posted her recipe last month for these No Bake Oreo Truffles, I couldn't run downstairs fast enough to get the page off of the printer without my kids seeing it and screaming "You HAVE to make these!". I agreed but told them I would add it to the holiday baking list. Well, this week, I tried them out and I have to say, they are AWESOME and I'm not a huge Oreo fan (I'm  not really a sweets in general fan). They were SO easy to make, only 3 ingredients AND no baking so I can't burn them. :) I did however use the full 8oz. of cream cheese where she prefers 4oz, but these will definitely be on our holiday cookie platter this year! 

No Bake Oreo Truffles
Adapted from Chef in Training
1 pkg. Double Stuffed Oreos 
8 oz. cream cheese, softened 
12oz. White Chocolate 

Chop Oreos up fine in a food processor.  Add them to a bowl along with the cream cheese and mash together until well combined. Roll into 1" balls and place on a wax covered cookie sheet. Put in the freezer for 15 minutes.While balls are in the freezer, melt chocolate according to directions. Pull the truffles out of the freezer, and dip into chocolate.  Garnish with  sprinkles before the chocolate sets. Let chocolate set, refrigerate or you can also store these in the freezer in a resealable freezer bag until ready to serve. Makes approx. 2 dz. 

*Tip 1: Make sure you use wax or parchment paper to place the truffles on after they have been dipped in the chocolate. I made the mistake of putting a few on my baking cooling rack (the one w/ the grids) and the truffles stuck to it and ripped off the bottom of the truffle.

*Tip 2: If, when you melt your chocolate you find it too thick, you can add a drop of oil to it and mix well. It will help to thin it out. 

Enjoy!