Oreo Truffle Hearts
by Katie Woo
photos by Robert Dastoli
Celebrating Valentine’s Day is a time when we show our devotion with loving notes and — my personal favorite — sweet treats! This year, instead of going with the usual store bought hearts, whip up some of your own to share around the office, with dear friends, or with a loved one over a bottle of sparkling wine.
I first experienced these treats years ago at a party for a close friend of mine. When I took a bite of one of her truffles, my mouth watered with chocolatey deliciousness, and I knew I had to have the recipe! The following day, I read the directions and responded with, “That’s it?!” How could something so delicious be so simple? Now, years later, they are a tradition, and I am happy to get to share the recipe with the readers of View On Magazine!
Before we get into the logistics, I have to share my favorite part of the recipe. Whether you prefer white or dark chocolate, lots of sprinkles or none, the nice thing about this recipe is it can be personalized to fit your own taste. The shape and decoration can also be changed so that you can enjoy the recipe on holidays throughout the year — or even just on a Wednesday night. So get inspired. Use different cookie cutters or roll them into balls. Drizzle milk chocolate over the white chocolate glaze. Use sprinkles to decorate, or icing to write a special message on each one. The possibilities are endless, so make the recipe your own, and don’t forget to share with your Valentine!
- 1 package Oreo, finely crushed
- 8 oz. Cream Cheese, softened
- 20-24 oz. Chocolate, melted (I used both White and Dark Chocolate Chips)
- Decorative Sprinkles (optional)
Crush whole Oreos. I prefer to use a blender or food processor for this step, but it can also be done in a zip-top bag. In a large bowl, combine Oreos with softened Cream Cheese. Use a mixer on medium-low until evenly combined.
Transfer the mixture to a baking tray lined with parchment paper. Spread it in an even layer about ½-inch thick. (Depending on the size of your cookie cutter, you could make the layer a little thicker.)
Place the tray in the freezer for 45 minutes, or until the layer is hardened enough for cutting.
Cut out the truffles with a heart shaped cookie cutter, and place them back into the freezer for 20-30 minutes. Truffles must be frozen before dipping into chocolate.
Take the hearts out of the freezer a few, or even one, at a time to prevent them from warming during handling. Make sure your chocolate is melted and easy to work with. Submerge the heart in the chocolate. Tap off the excess chocolate, and transfer the hearts onto a tray with fresh parchment paper. (Optional: Quickly add sprinkles to the hearts before the chocolate hardens.)
The dipping part of the process can be frustrating if the hearts are too warm or the chocolate is not warm enough. It will also be a bit messy, so make sure you’ve got a few paper towels handy. There is no one way to do this part, so find what works for you. If you want your hearts to look perfect, you will most likely need to double dip them. To do this, place the dipped hearts back in the freezer to harden before repeating the dipping process.
Refrigerate in an airtight container and serve chilled. The truffles can also be frozen for longer storage.
*This recipe makes 16-20 small hearts.