Happy 100th Birthday Oreo! Seriously, 100?
In honor of Oreo’s 100th, I decided to put my spicy, devilish side to work on transforming this simple, yet beloved cookie, into something a hot!
Meet the darker side of the Oreo 😉 (insert evil laugh here)
1 package of Oreo cookies (I used the less fat version)
1 8 oz cream cheese brick (again, low fat), room temperature
6 oz of dark chocolate chips (for melting)
1-2 tsp of cayenne pepper
To make the truffles –
In your food processor, blend all of the cookies down into a fine crumb mixture. This takes about a minute or two. When done, add the room temperature cream cheese brick and cayenne and blend again. When it’s completely blended, it will form a ball inside your food processor (my visual clue it’s done).
Remove that and refrigerate for about 20-30 minutes.
I then melt the chocolate chips in a microwaveable safe bowl. My microwave has a melting chocolate setting so I follow that option. You can melt them slowly over a double-boiler or melt them in your microwave, checking often so it doesn’t burn.
Give that a good stir and set aside.
I line my cookie sheet with parchment or wax paper and then use my tiny scooper to scoop out the truffle filling and roll into balls. Once complete, I toss them into the yummy chocolate pool for a coating and then place on the cookie sheet. If you opt to top your truffles with additional cayenne, as I did, dust them while they are wet from the chocolate. This is my indicator for which type of truffle I’ve made – if I make a variety of flavors. Then they head back into the fridge or freezer to set up for 15 minutes. They can be served right after that or stored in a tupperware container for 3-4 days.
Watch out… they’re spicy!
— Knead to Cook