Oreo Truffles

Oreo's are a weakness of mine.....

Give me some milk and Oreo's and I am in heaven!

They are one of my favorite cookies, so I have found a great recipe to make Oreo truffles. 3 simple ingredients and Wa la! A sweet treat to enjoy! Valentine's Day is also coming up and these could be great to make for your loved ones. 

Also, the first batch I was making I burnt the chocolate! 

You don't want to do that because it gets all gritty and doesn't taste good.

I didn't know what I did wrong, but now I do. 
So, below I gave you some tips on making chocolates. These will answer a lot of your questions!

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ingredients:
1 Package of Oreo chocolate cookies, Finely Crushed
8 oz. of Cream Cheese
2 8 oz. packages of Semisweet Baking chocolate, melted

directions:
Line a baking sheet with waxed paper. Mix 3 cups of the cookie crumbs and cream cheese until it is well blended. Make sure your cream cheese is at room temperature. Shape into 42 one inch balls. Dip the balls in melted chocolate and place them on the baking sheet. Sprinkle with remaining cookie crumbs.

Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use. Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Recipe Adapted from Multiple Recipes

Chocolate Help

Why didn't your chocolate set up?

- Candies need to be dipped and left to set up in a room that is between 65 and 68 degrees F. also, it could be that your chocolate wasn't tempered. Untempered chocolate takes a bit longer to set up.

What is the white film on my chocolate?

- The white film is called fat bloom. Sometimes fats in the center with creep out to the surface. This is most common in chocolate covered nuts. While it doesn't look as appetizing, it is perfectly fine to eat.

When I was melting my chocolate, it went hard and went into globs?

There are a few things that might have happened. First, you may have gotten water in your chocolate, causing it to seize. Chocolate is a very dry substance. there is no water it it and you don't add water. Get water in it and the chocolate crystals cling to the water. This causes clumpiness.  

When this happens you won't be able to use it for dipping but if you add enough liquid like milk it will thin it back out and you can use if for baking again. 

The second thing that might have happened it that it burned. Your heat was too high and you didn't stir it enough while you were melting it. There really is no way in retrieving burned chocolate.

So, keep your chocolate on low and just keep stirring it. If it isn't melting as fast as you would like just have patience and let it melt.

Ways to Melt Chocolate

There are a lot of ways to this. some people love the microwave heating it at 30 second intervals. Others like a double boiler, but be careful with working with chocolate around water. Others like to melt in a thick pan directly on the stove. With this method you need to stir it constantly and keep it very low or it will burn.

If you melt your chocolate so gently and slowly that it never gets aver 89 degrees F it will not need to go through the tempering process. This depends on the chocolate too.

Can you use Chocolate Chips?

You can but they have had things added to them so they get thicker when they are melted and then they are not easy to work with. So to have the best results use baking and dipping chocolate.