I began by crushing up 15oz worth of the Red Velvet Oreos and mixed them with 2oz of cream cheese. I taste tested the truffle dough and while it was delicious and would almost certainly make a delicious truffle, I was left feeling like something was lacking taste-wise. I guess in my mind when first imagining a Red Velvet Oreo truffle, what came to mind was both red velvet taste and traditional Oreo taste married into beautiful truffle harmony. You see, I forget that the special flavors of Oreos taste like whatever that special flavor is…not like regular Oreos plus whatever that special flavor is. So what was in my bowl was “Red Velvet Oreo” truffle dough. Not Red Velvet Oreo and Oreo truffle dough, which would technically be the more fitting name for what I was expecting.
So with that, I crushed up some double stuffed Oreos that we happened to have in the house and added those in with some more cream cheese, mixing and tasting until the ratio of flavors was what I was going for. All in all, I ended up putting 12 double stuffed Oreos in there plus another 4oz of cream cheese. The end result was perfect for what I had in mind. They’re delicious and wonderful and now it’s clear that I’m going to have to stock up on the Red Velvet Oreos while they’re around.
Speaking of which, the whole “limited edition” thing is so annoying, isn’t it? At least give us an idea of how limited the edition is. A week? A month? What usually ends up happening for me is I try whatever the limited edition thing is, fall in love with it, say “I have to remember to get that again while it’s still around!” and then inevitably whenever I do end up trying to buy it again the “limited edition” period is over. Red Velvet seems to be all the rage right now, though, so hopefully these will stick around for a while. Plus, the other rumored new Oreo flavor is S’mores, which they wouldn’t be releasing until closer to summertime (makes sense, right? S’mores are associated with campfires, which you have at campsites, which most people go to during summer), which gives me hope that the Red Velvet will be around until somewhere around that time.
With that, I leave you with the recipe for these fabulous, decadent confections in hopes that you enjoy them as much as we did over here!
Red Velvet Oreo Truffles
For Truffle Dough:
- 15 oz Red Velvet Oreo cookies
- 12 Double Stuf Oreo cookies (if you use regular instead of double stuff I don't know what the comparable amount would be...it wouldn't be equal because the ratio of cream to cookie is different)
- 6 oz plain cream cheese (softened to room temperature)
For Truffle Coating:
- 16 oz chocolate chips (either white chocolate, milk chocolate or semi-sweet chocolate) OR you can use candy melts
- 1 Tbsp. vegetable shortening (such as Crisco)
- red food coloring (if you're going to make a pink coating) *Note: See notes section below for what I did for my coatings*
- additional chocolate chips (and/or candy melts)
- sprinkles *See notes section below for what I did to decorate mine in the photo above.*
- Crush the Oreos in a blender or food processor. I use my blender on pulse mode, chop setting, until they are crushed but still have some fairly tiny chunks left, but you could crush them more finely if you prefer. Also, if using a blender, I find it's easiest to crush them in 2 evenly divided batches, in order for them to crush evenly.
- Beat the crushed Oreos with the cream cheese until completely combined into a dough-like consistency (note: mixture will be fairly oily/greasy. It's ok, this is how it should be and they will not be like this when they're all done).
- Cover and refrigerate the dough for about 20 minutes so it firms up a bit (this makes it easier to form the truffles into a ball shape).
- Scoop out truffle dough balls using a small cookie dough scoop (mine is the OXO Good Grips Small Cookie scoop, which holds 2 tsp. and my scoops were slightly oversized), then lightly roll in your hands to form a ball shape.
- Place the truffle dough balls on wax paper-lined or parchment paper-lined baking sheets, then stick them in the freezer for about 20 minutes to firm up before dipping. *NOTE: This is a very important step and they need to be frozen, not just refrigerated, in order to get firm enough so they cooperate while dipping them so you end up with nice looking truffles.*
- When the truffles are firm enough, leave them in the freezer, line another baking sheet with wax paper or parchment paper and prepare your dipping chocolate. (you will take ~6 out at a time when dipping only, because the dough softens back up fairly quickly at room temperature and again, you need them to be very firm in order to avoid a super frustrating situation when you go to dip them).
- To prepare the dipping chocolate, place the chocolate chips and vegetable shortening in a double boiler and heat over medium-low heat, stirring constantly, until the chocolate chips are completely melted (if you want to do a color, see the notes section below). Then place the melted chocolate in a microwavable container that is or resembles a tall mug (this will make your life easier later). *You will only reheat the chocolate in the microwave as needed as you're dipping (once it cools a bit it starts to solidify so it will need to be reheated). However, for the initial melting, it should really be done in a double boiler, especially for white chocolate. I know some people are able to use the microwave and it works but it has never worked for me, even on 50% power in very short bursts. For me, white chocolate always seizes up on me when I use the microwave...so I highly recommend using a double boiler.*
- Dip the truffles (for this process, see my Truffle Making/Dipping tips HERE.
- If you're going to sprinkle on decorations without doing a chocolate drizzle, you must do this right after you place the truffle on the parchment paper after it has been dipped in the chocolate. Otherwise, the chocolate coating hardens and the sprinkles will not stick.
- If you want a colored chocolate drizzle, see the notes section below.
- When you're done dipping and decorating the truffles, they must be stuck in the refrigerator while still on the parchment-lined baking sheet so the coating can chill before you move them to another container (so the chocolate fully solidifies...otherwise when you try to pick them up you will leave fingerprints in the chocolate coating). Also, if you are taking a long time with dipping/decorating, you want to have more than 1 parchment-lined baking sheet going, so you can stick the truffles in the refrigerator in batches because if you don't stick them in there soon enough after dipping/decorating, the inside of the truffle will start to expand and can cause the side(s) of the truffle to crack and/or cause some of the truffle filling to ooze out.
- Once the truffles are all chilled, store them in an air-tight container in the refrigerator. Take out the desired number of truffles for serving about 15-20 minutes prior to serving, as these taste best after sitting out a bit (the inside softens a bit after sitting out).
- If you want a red chocolate drizzle or coating, you must use red candy melts and melt them according to the package directions, or you can add red GEL food coloring only to white chocolate (though I've never done this myself). Liquid red food coloring mixed with white chocolate does not work for whatever reason...it causes the chocolate to seize up, as I learned the hard way. I read something online about it after the fact, and apparently it has to do with how much of the liquid red food coloring it takes to turn the chocolate red...it is such a large amount that it then alters the consistency of the chocolate.
- For my truffles, I did 3 separate coatings - milk chocolate, white chocolate and pink-colored white chocolate - so my quantities were a bit different than what is listed in the ingredients above. For the milk chocolate, I heated 10oz of milk chocolate chips with ~3/4 tbsp. vegetable shortening. For the white chocolate, I heated 10oz of white chocolate chips with ~3/4 tbsp. vegetable shortening. For the pink-colored white chocolate, I heated 6oz of white chocolate chips with ~1/2 tbsp. of vegetable shortening and 5 drops of liquid red food coloring (it must be because the quantity needed is so much lower for pink that it works without seizing up the chocolate - also, note that the red food coloring must be heated along with the chocolate chips. Do NOT add it after the chocolate has melted or the chocolate will seize). All were heated using a double boiler, which is the only way I recommend for heating chocolate, based on numerous frustrating occasions with lots of expensive chocolate being thrown in the trash.
- I only ever use chocolate chips for my truffle coatings. I find the candy melts taste a bit odd, so I only ever use those for drizzle decorations if I do use them (which is pretty rare).
- I used the same batch of pink-colored white chocolate for both a coating and a drizzle (and likewise with the white chocolate). I reheated them in short spurts in the microwave on 50% power when needed (again...not sure why it's ok when reheating but not for initial heating, but it just is...
- For drizzling, I placed the amount of chocolate I needed in a ziploc bag, cut a small hole in one of the bottom corners and then drizzled away!
- The colored chocolate drizzle decoration, unlike any sprinkle decorations, can be applied once all the truffles are done. The chocolate drizzle will stick to the chocolate coating on the truffle, even if the coating has solidified.
- I did my dipping/decorating in stages. I dipped all the pink-colored white chocolate ones first, then the white chocolate ones, then the milk chocolate ones (applying sprinkles to some of each batch as I went, doing as I noted above and sprinkling them on the desired truffles right after they were dipped). Then I did the drizzle decorating on the truffles I wanted (and for some, I added sprinkles on top after the drizzle...again, this has to be done ASAP after drizzling, before the drizzled chocolate is allowed to solidify). It took quite a while to do them all...I think if making them again I would most likely stick to doing 1 kind of coating, to cut down on time a bit.