I know I’m being cliche here, but one of the best food combinations in the whole world is chocolate and peanut butter. In fact, I have been known to take a square or two of chocolate and dip into a jar of peanut butter. Lazy, I’ll admit it, but oh so good.
This recipe is almost as easy as that, but there are a few special ingredients that make it that much better. I made these to take over to a friend’s New Year’s Eve party, you know, before all the diets started, and they were gone in seconds. They’re crunchy and sweet on the inside, and melty and smooth on the outside. A perfect combination of salty and sweet. I sprinkled some chopped peanuts on the top of some of them to add a little extra crunch.
You can make these balls all in one go, or separate it out over a few days. If you choose to make it in two days, you can make the dough on the first day, separating the dough into 2 large discs, covering it in plastic wrap, and placing in the fridge until you are ready to coat in chocolate. On the second day you can roll the discs into balls of any size (I like larger so I don’t have to roll 80) and dip into chocolate. Whatever you do, just give yourself a little bit of time, as the balls need to chill in the fridge before you dip them in the hot chocolate. Continue reading
I like to think I’m Irish. I look enough like one, (red hair, fair skin, and freckles), that I don’t think anyone would question me if I said my ancestors were from Ireland. I even participated in the Shamrock Run last weekend (although it wasn’t to support the Irish). It’s the only time of the year that my red hair and pale-ness is truly appreciated. So in honor of my possible, maybe probable, roots, I made something green and something chocolate–Mint Oreo Truffles. Green in honor of St. Patrick’s Day and chocolate because I love chocolate. Plus today was such a windy, stormy, and rainy day, I needed something to cheer me up. (I shoot in natural morning light, but since it was hardly light out with this storm, some of the pictures appear a bit dark.)
It’s a super easy recipe to make. The hardest part is not to eat all the Oreos before you make the truffles. (I am proud of Eric and myself–we only ate two total!) And it’s not really truffles, so don’t let the title scare you. The only things that these treats and truffles have in common are that they are circular, made with chocolate, and have a soft center.
Alrighty, here we go. You need the following ingredients:
In a food processor or blender, crush the Oreos. It’s best to use about 6 at a time. If you put too many in, you’ll end up with chunks. You want it fine.
Let it whirl in the food processor for a minute or so. Continue reading