First, have you seen Alyssa's hair after a bath? Yes, it's curly like Karahs. See!
She wanted the headband on
As it dries it gets straighter so it's not as curly in these pics because it's drying but you get the idea. Maybe one day I'll do her hair curly for a day.
Onto my truffle experience...
I recently went to a Pampered Chef party and the consultant Nicole had made some very tasty truffles. I have never made truffles but they were so good I thought I'd give it a try! Plus, she said they were easy with only four ingredients. The next week was my family ThanksChristmas Dinner and I wanted to try to make them to bring. (You can find the recipe at the end of this post.)
They ended up looking like my 4 year old made them! They tasted good but weren't super pretty like Nicoles! I have never made truffles before though...
They looked good all the way till the chocolate stage. Anyways, after I got the oreos and cream cheese mixed then took my small scoop and made a bunch of balls.
Then I froze them for a half an hour. I should have kept them in longer. The recipe says a half hour but they definately should have been harder.
The reason I think that is because I first tried to put them in the chololate, scoop them out on a fork and tap so the excess runs off but the ball was molding into the fork tines and then bits of oreo was going into the white chocolate. Then I tried a spoon which worked a little better but I wasted a lot of chocolate. I also cooked the white chocolate a tiny bit too long and burned it so I melted some more. White chocolate burns easily. (It doesn't burn it turns like a yucky solid mass!)
Then my hubby said why don't we set them on a cooling rack and pour it on. That worked fine but we lost the bottoms of them because they were too soft.
Also, he thought if we put some milk in the chocolate and cooked it more that would make it runnier and no it didn't work-burned it again. So we had to do the rest in milk chocolate.
Then I started the drizzling in a ziplock bag with a tiny hole. It was working great till the bag melted a little and made a big hole and half the chocolate burst out on them! (See truffles on the left of the photo) It was crazy! I was about to give up but I thought oh well and we just brought them. I apparently need to know more about what I am doing. Obviously I did it the hard/wrong way... They were tasty though, like I said.
After talking to Nicole, I decided to try again for Karah's Pre-K Christmas party. My second try was a lot better! I got a bunch of extra chocolate so I didn't run out. (I ended up using about a bag and a half of white chips and a half a bag of milk chocolate. The leftover melted chocolate we poured over pretzels-yum! That way I didn't feel as guilty eating it all!) After I scooped out the dough I rolled them into smoother balls. Then I froze them overnight-I wasn't about to chance it! The next day I pulled out about half of them at a time and started the dipping.
I dropped one ball in the pan and with my spatula I covered it in chocolate.
Then I scooted it on my metal spatula. I found it worked well because it allowed the extra chocolate to run down between the spaces and when you tap it a little it smoothes the chocolate out. Then I took a butter knife and slid it onto the parchment paper.
Already much better! This is only my second try! You should really try these yourselves! wink wink and then blog about it!
Then I used a FREEZER bag instead of a normal ziploc bag and I waited a tiny bit so the chocolate wasn't as hot when I put it in the bag. Snipped a hole and drizzled. Went a little crazy with the drizzling but whatever!
Don't you think with a little practice they turned out a lot better? I am so glad I didn't give up and decided to try them again! Oh, and eating them is definately the reward for making them!
Now for the recipe!
Oreo Truffles 1 package Oreo Cookies
1 package (8 oz) Cream Cheese Softened
White Chocolate for dipping (about 2 ½ C. melted.)
Reg. Chocolate (about ½ C. melted for decorating.)
Chop all cookies with the Food Chopper until in small pieces. Then combine with cream cheese. Mix together until all crumbs are moistened. Take small scoop and form truffle fillings. Place on parchment paper & cookie sheet and put in freezer until set, about a half hour or so. After fillings are set, melt white chocolate in double broiler or in the small micro-cooker in the microwave. Dip fillings in white chocolate until coated then cool on parchment paper. Once coating is set, melt reg. chocolate. Then pour it into small freezer bag, tie off top w/ Twixit Clip, and cut small hole in bottom corner of bag. Drizzle chocolate over truffles. Yields: Approx. 4 dozen Truffles
