3.17.2014

Tiramisu Oreo Truffles


Raise your hand if your oven has helped you stay warm during this bone-chilling winter. Hollaaa. Well, ovens, it's been real. But with spring right around the corner, your services won't be needed as much anymore. Also, our gas bills are through the roof. This isn't goodbye, this is..I'll see you less often. I'm sure you understand.


Whew. That went well, right? I really wasn't sure how to break it to them, but I think I did a pretty good job. We'll see. Now, let's talk no-bake desserts!

I know that these typically don't start showing up until around July when it literally gets way too hot to turn your oven on, but I thought I'd get a head start and give you guys some ideas.


So I'm sure most of you are already familiar with Oreo truffles. You know then, that they are the best thing since sliced bread. And the awesome part about them is that there's so many ways you can make them better! Like, by turning them into tiramisu truffles!


Switch out the cream cheese for mascarpone. Throw in some instant coffee powder. Dip in white chocolate candy melts. Sprinkle on some ladyfinger crumbs. And voila! A delicious Italian twist on the classic.


It's totally understandable if you don't want to wait until summer to make these. They would also make a great dessert for Easter. Or for no particular reason at all :)

Tiramisu Oreo Truffles

Yield: Approximately 16 truffles
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Ingredients:

20 Oreo cookies
4 oz. mascarpone cheese, room temperature
3/4 teaspoon instant coffee powder
White chocolate candy melts
Crushed ladyfinger cookies

Directions:

Using a food processor, pulse Oreo cookies until they are finely ground. Transfer to a large bowl. Add mascarpone cheese and instant coffee powder, and stir together until well combined. (You may need to use your hands for this step)

Roll the mixture into balls, about 1 inch in diameter. Place on a wax paper lined cookie sheet and refrigerate for 1 hour.

Melt candy melts according to package directions. Place a chilled ball on a fork, then use a spoon to pour the melted candy over the ball. Let the excess drip off, then tap the fork a few times to create a thin even layer of coating. Transfer to a wax paper lined cookie sheet. Immediately sprinkle with crushed ladyfinger cookies.
Repeat for all balls.

Candy coating will harden after a few minutes. Store in an airtight container in refrigerator.
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