Note from Pam… I got an e-mail this morning from someone wanting our Oreo Truffle Football recipe. I headed over to Three Many Cooks to grab the link, and that’s when I realized that although this recipe ran about this time last year in USA Weekend, it never ran here. There’s also an accompanying video–one of the first we ever shot. For obvious reasons we never ran them on our site. In fact I referred to those early videos just last week–how we wore black chef’s jackets, and I was so sick I could barely speak. I watched the video again, and it’s all true. We looked like we belonged in a convent, and I sound like I needed to be in bed. But I also decided that they were rather endearing–a little like watching America’s Funniest Home Videos and that maybe it was finally time run them. Tomorrow we’ll post Sharon’s Twice-Baked New Potato recipe and her video tomorrow. So enjoy–the recipe for sure, the video if you like. And as Maggy suggests…
Enjoy the Big Game!
The first time I made Oreo Truffles was for a charity bake sale at work. Word traveled fast about the Oreo Truffles on the 3rd floor and they were gone in minutes. Afterwards, my co-workers were offering to pay me to make more! You hear truffle, you think it must be hard, but these couldn’t be easier to make – or more delicious. The football twist makes them perfect for your football parties this year. (Note: these do freeze well, but I doubt there will be any left.)
Maggy’s Oreo Truffle Footballs
Makes 2 dozen
1 package (18 ounces) Oreo cookies
1 package (8 ounces) cream cheese, softened
1 package (12 ounces) semi-sweet chocolate
3 tablespoons vegetable shortening
1 tube Betty Crocker white decorating icing (fitted with the writing tip)
Process Oreos to crumbs in a food processor; add cream cheese; continue to process until completely incorporated. Divide mixture into 24 portions, and working one at a time, roll mixture around to form a ball and then back and forth to form an oval, tapering ends to form a football shape. Place on a waxed-paper lined baking sheet. Freeze until solid, at least one hour or up to several days ahead.
Meanwhile, microwave chocolate and shortening on high power until melted, about 2 minutes (or heat in a medium heatproof bowl set over a pan of simmering water). Working one at a time, use a pick to dip balls in the chocolate, rolling around to coat all sides; return to lined baking sheet. When truffles have set, use icing to form football markings. Refrigerate until ready to serve.