Chocolate Mint Truffles – 3 ingredients – easy, easy, easy! I love recipes that are this easy and look so beautiful! Enjoy!
1 package Oreo cookies (I used mint Oreo)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes…I’ve used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate (melting chocolate, semi-sweet or dark chocolate can be used)
1/2 lb white chocolate
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes or overnight.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. (You can also melt chocolate in a zip lock bag in the microwave. Cut the tip from one corner when melted and drizzle over truffles) Let cool.
Store in airtight container, in refrigerator.
I never heard of “Buckeyes” until I moved to Ohio … and my hips wish they hadn’t heard of Buckeyes either! 🙂 Ohio’s nickname is the “Buckeye State”. Ohio received its nickname because of the many buckeye trees that once covered its hills and plains. These candies are supposed to look like the nuts that come off the Buckeye Tree. I’ve never seen a buckeye tree, but these buckeye candies are to die for!! If you love Reese’s Peanut Butter Cups … lookout hip because you will be popping these into your mouth one after the other! Enjoy!!
|1 1/2 cups creamy peanut butter1/2 cup butter, softened
1 teaspoon vanilla extract
|4 cups sifted confectioners’ sugar6 ounces semi-sweet chocolate chips
2 tablespoons shortening
||Line a baking sheet with waxed paper; set aside.
||In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
||Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
||Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set