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Men. Aren’t they the worst to buy for? A girl will pretty much always be happy with a large bunch of flowers. But men? What do you get them as a little “I love you” gift? Cufflinks = Cliché. Socks = Boring. The latest Tag Heuer = erm, a bit out of our price range. Homemade chocolate truffles? Now we’re talking! Totally delicious, completely thoughtful and yet inexpensive. Plus this truffle recipe makes 25 truffles. That’s 10 for him, 15 for you :)
Ingredients:
Makes 23-25 truffles
- — 16 regular Oreo cookies
- — finely grated zest of 2 large oranges
- — 2 ounces full-fat cream cheese
- — 2 Tablespoons confectioners’ sugar
- — 10.5 ounces semi-sweet or milk chocolate (you can use chocolate chips/discs or regular chocolate broken up)
Orange drizzle:
— 1/3 cup confectioners’ sugar
— 2 Tablespoons milk
— orange food coloring paste
— red food coloring paste
Instructions:
1. Place the Oreo cookies (including the cream center) into a plastic sandwich bag and crush with a rolling pin until you have fine crumbs.
2. Add the orange zest, cream cheese and the two tablespoons of confectioners’ sugar, then melt 1/3 of the chocolate and pour this into the mixture. Stir together until combined.
3. Line a tray or chopping board with parchment paper, then scoop out rounded teaspoons of the Oreo mixture. Roll into a ball in your hands and place on the tray. Repeat until all of the mixture has been used (you should get approximately 25 truffles). Place in the refrigerator to chill for at least one hour.
4. Melt the remaining chocolate, then take the Oreo balls out of the refrigerator. Place one of the balls on a fork and dip into the melted chocolate. Use a teaspoon to pour chocolate over the top. Lift up and let the excess chocolate drip off, then scrape the bottom of the fork on the side of the bowl to remove any remaining excess chocolate. Place back on the tray (you can use a cocktail stick to push the truffle off the fork), and then repeat with the remaining mixture. Place back in the refrigerator for 30 minutes to set the chocolate.
5. To make the drizzle, place the confectioners’ sugar in a bowl and stir in half of the milk. Continue to stir, adding a little more milk if required until you have a thick paste that holds its shape for 3-4 seconds if you lift the spoon. Add a drop of red and a drop orange food coloring paste and stir, adding more coloring if needed until you have a vibrant pinky-orange color. Spoon into a disposable piping bag and cut off the very tip.
6. Take the truffles out of the refrigerator and pipe on the orange drizzle. Place back in the refrigerator for 30 minutes to set before serving.
Note: Truffles can be stored in a sealed container at room temperature if eating the same day. Store in the refrigerator if keeping for more than one day (where they should last for one week).
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Place the Oreo cookies (including the cream center) into a plastic sandwich bag and crush with a rolling pin until you have fine crumbs.
Add the orange zest, cream cheese and the two tablespoons of confectioners’ sugar, then melt a third of the chocolate and pour this into the mixture. Stir together until combined.
Line a tray or chopping board with parchment paper, then scoop out rounded teaspoons of the Oreo mixture. Roll into a ball in your hands and place on the tray. Repeat until all of the mixture has been used (you should get approximately 25 truffles). Place in the refrigerator to chill for at least one hour.
Melt the remaining chocolate, then take the Oreo balls out of the refrigerator. Place one of the balls on a fork and dip into the melted chocolate. Use a teaspoon to pour chocolate over the top. Lift up and let the excess chocolate drip off, then scrape the bottom of the fork on the side of the bowl to remove any remaining excess chocolate. Place back on the tray (you can use a cocktail stick to push the truffle off the fork), and then repeat with the remaining mixture. Place back in the refrigerator for 30 minutes to set the chocolate.
To make the drizzle, place the confectioners’ sugar in a bowl and stir in half of the milk. Continue to stir, adding a little more milk if required until you have a thick paste that holds its shape for 3-4 seconds if you lift the spoon. Add a drop of red and a drop orange food coloring paste and stir, adding more coloring if needed until you have a vibrant pinky-orange color.
Spoon into a disposable piping bag and cut off the very tip.
Take the truffles out of the refrigerator and pipe on the orange drizzle. Place back in the refrigerator for 30 minutes to set before serving.
Share your truffle pictures with us by tagging us on Instagram + using hashtag #iamcreative.
