I heard back in January that Oreo was releasing a limited time seasonal RED VELVET Oreo. Reports were that they were outrageously tasting-some even said better than the original. Well, I could only think of one thing: Oreo Truffles. But I wanted them to be special, have a little something extra. And what is more perfect on a delicious piece of Red Velvet cake than gobs of cream cheese frosting?
My love affair with Red Velvet started as a child. My birthday is practically on top of Valentine's Day and my mom made her wonderful homemade Red Velvet cake for my special day more than once. I love that my birthday is so close to V-Day, it has always been one of my favorite holidays. So, I couldn't resist creating a truffle (another one of my fav things!) to tie it all together. This truffle takes the Oreo truffle to the next level-the creamy filling is the perfect touch to the rich Red Velvet flavor and the color makes them perfect for the holiday of love!
For the truffles you will need:
-Red Velvet Oreos (Note that these come in a smaller package than regular Oreos!)
-4 oz. cream cheese (softened)
For the filling you will need:
-3 oz. cream cheese
-1 and 1/2 c. powdered sugar (approximately)
-1/8 tsp. vanilla
For the coating you will need:
-1 package white chocolate chips
-1/2 to 1 tbsp. shortening
1 package vanilla candy coating
Sprinkles, food coloring, or other toppings to suit.
Begin by crushing the Oreos in a food processor, blender or in a ziploc, until fine and completely mixed. Use the entire package. Aren't those Oreos so pretty? I love the deep red color! And they smell amazing. They should make a candle out of that scent!
Completely incorporate the cookie crumbs into the cream cheese. Make sure it is thoroughly blended using either a spoon or your hands.Refrigerate while making the frosting to make them easier to handle.
You should be able to get about 20-24 truffles. Once they are all rolled, place in the fridge for at least 30 minutes. I actually refrigerated mine overnight before dipping because I didn't have time to do it the day I made them. That isn't necessary, but you can if you need to!
When they are firmly chilled, carefully melt your white chocolate chips with 1/2 tablespoon shortening. Use more if necessary to make it smooth, but be very careful not to overheat it. You may need to use a double-boiler. I hate working with melted white chocolate chips-they are super fickle and tough to dip with! I am not at home though, and was using what was available. Personally, I will always choose CandyQuik or other type of candy melt. They are much easier to work with. If you want to color your candy coating, add the food coloring as soon as it is completely smooth.
Working quickly using two forks, dip each truffle and place onto a wax paper covered tray. Immediately after dipping, garnish with sprinkles or decoration of your choice. (I used Sixlet candies and pearl sprinkles because it is what I had!) As soon as coating has harden truffles can be eaten, or stacked. Refrigerate any that aren't consumed right away.
I don't usually cut my truffles open, but these are so pretty in the middle! And while it seems like such a tiny amount of frosting, it is actually perfect as you get frosting and truffle in every bite, but the frosting isn't overwhelming.
These are so amazing! Even my mom, who doesn't normally enjoy Oreo truffles (or anything with white chocolate) thought these were really good. I am already planning variations-you could dip them in dark chocolate, or roll them in nuts....I better stock up on Red Velvet Oreos!
"Titus 2 Tuesday" at Cornerstone Confessions