Almond Oreo Truffles Balls And Other Flavors Recipes

ALMOND OREO TRUFFLES BALLS (AND OTHER FLAVORS)

Almond Oreo Truffles Balls (And Other Flavors) image

I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible! When this recipe was created, and oreo package was 18 oz. and included 45 oreos. The new packages have only 14.3 ounces, and around 36 cookies. You will need more than one package now.

Provided by Cook4_6

Categories Candy

Time 1h

Yield 50 serving(s)

Number Of Ingredients 5

Ingredients

18 ounces Oreo cookies (45 cookies)
8 ounces cream cheese, room temperature
1/2 teaspoon almond extract (see below for other options)
14 ounces baker's dipping chocolate (2 7 oz. containers)
4 ounces baker's white chocolate (1 box)

Steps:

Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate.
Dip balls and coat thoroughly.
Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
Follow the directions on the Baker's White chocolate box to melt it.
Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
Using the bag or bottle, drizzle the white chocolate over each truffle.
Place in the refrigerator for 15 minutes to let the chocolate set.
*Instead of the white chocolate embellishment, you can top with ground toasted almonds.
**Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!

Nutrition Facts : Calories 75.7, Fat 4.3, SaturatedFat 2, Cholesterol 5.5, Sodium 68, Carbohydrate 8.8, Fiber 0.3, Sugar 5.7, Protein 1

ALMOND BALLS

Almond Balls image

Make and share this Almond Balls recipe from Food.com.

Provided by Derf2440

Categories Dessert

Time 1h45m

Yield 40 cookies

Number Of Ingredients 8

Ingredients

1/2 cup blanched slivered almond
12 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/2 teaspoon salt
1/4 teaspoon almond extract
2 cups flour
10 ounces white chocolate
2 1/3 cups flaked coconut

Steps:

Heat oven to 325°F.
Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
Cool and chop.
With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
On low speed, beat in flour until mixture just comes together.
Stir in nuts.
Chill until firm.
Roll into approximately 1-inch balls.
Put on ungreased baking sheets.
Bake until golden brown on bottom, 15 to 18 minutes.
Cool completely on wire racks.
Chop chocolate, put in a small bowl and melt in a 250°F oven.
Put coconut in a bowl.
Drop cookies, one at a time, into chocolate.
Coat and remove with a fork, letting excess drip off.
Drop the cookies into coconut.
Lightly press coconut onto the cookies.
Set on a rack to dry.

Nutrition Facts : Calories 128.4, Fat 8.1, SaturatedFat 4.9, Cholesterol 10.2, Sodium 47.6, Carbohydrate 12.9, Fiber 0.5, Sugar 7.6, Protein 1.6

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