by Texas Homesteader~ 

RancherMan & I have a Valentine’s Day tradition: we get together in the kitchen & make a special dinner for each other.

It’s a way for us to focus fully on each other & give a gift straight from the heart. For this special meal, money is no object. And the sky is the limit for our meal choices when we’re planning it.

Usually we decide together what the meal will be & we get in the kitchen together & make the planned culinary delight side-by-side.

But when we were planning what would be our Valentine’s meal this year I told RancherMan that he could choose the entrée – anything in the world he wanted.

All I cared for was the dessert. I wanted chocolate, and I wanted that chocolate to be TRUFFLES.

RancherMan wanted to make these truffles by himself as a special gift to me. (awwww….) Now I often request TRIPLE CHOCOLATE truffles but mint chocolate is a favorite flavor combination for me too.

I love a mint & chocolate combination so I settled on Mint Oreos. Initially I was going to have RancherMan only make 1/2 the recipe because, well… hey there’s only 2 of us in our household these days.

I really, REALLY don’t trust myself with portion controlling truffles!

Shrinking Packages Of Oreos

But when he halved the cookie portions for his recipe he discovered the packaging had apparently shrunk since the original recipe was posted over at allrecipes. (a very common problem in the grocery stores these days.  grrrrr….)

Today’s package of Mint Oreos was only 15.25 ounces and contained 30 cookies. So there weren’t as many cookies in the package as the original recipe called for with 45 cookies in a 16-oz package. (wow that math just doesn’t look right to me, but that’s what google says too…)

Since RancherMan had already crushed what he thought would be half the package, he decided to go ahead & make a full batch so any effect of the smaller cookie package would be minimized.

OK, guess I’ll just have to suffer through a full batch of mint-chocolate truffles… MAN the things I suffer through!

Making The Truffle Center

He took a standard 8-oz package of cream cheese and put it in the KitchenAid mixer bowl to cream it.

Then he pulverized 6 of the cookies and set them aside, and pulverized the remaining 24 cookies and mixed them into the cream cheese mixture and mixed until it was all smooth.

When the cookies & the cream cheese were thoroughly blended he set the KitchenAid bowl containing the mixture in the fridge for about an hour to harden the mixture somewhat.

The truffle dough was pretty soft & sticky and he figured chilling it would make the soft mixture a little easier to dip.

Although the mixture was still pretty soft after the stint in the fridge it did help firm it up somewhat.

He brought the bowl out and used a cookie scoop to measure out approximately one tablespoon of mixture for each truffle.

Then he placed the shaped truffles in the freezer for about an hour. The stint in the freezer actually firmed up the truffles quite nicely.

And after they were very cold it was much easier to handle them.

Coating Truffles In Chocolate

He melted the chocolate according to the directions on the dipping chocolate package.

Then he used a toothpick to dip each truffle into the melted chocolate to fully coat it. The dipped truffle was placed on waxed paper & sprinkled with the reserved crushed cookies.

And lastly the truffles were then placed back in the fridge for about 15 minutes to harden the chocolate.

And there ya go – homemade truffles straight from RancherMan’s heart to mine.

Here’s a couple of side notes from our experience:

1. The truffle centers were very soft until they were refrigerated for several hours. (perhaps because of the difference of number of cookies from the original recipe.)  After overnight refrigeration the soft centers were perfect & I loved them that way. But if you want firmer truffles you might pull some of the cream cheese before putting it in the mixer. That will make a larger ratio of cookies to cream cheese.

2. Also maybe because we were using a cookie scoop the truffles may have been smaller than usual. This caused us to run out of chocolate coating before the truffles were all coated. Since we still had leftover cookie crumbs RancherMan rolled the remaining dozen truffles in leftover cookie crumbs.

They were delicious both ways. But if you want all your truffles dipped in chocolate you might want to make the truffles a little larger. (or use a second container of dipping chocolate.)

Aaaanyway the recipe as we used it to compensate for the smaller cookie packaging is below.  ENJOY!

~TxH~

Other Easy Desserts

• Depression-Era CRAZY CAKE – No Butter, Eggs or Milk
• No-Cook Chocolate Frosting
• Stir-n-Pour Drizzle Chocolate
• Quick Homemade Whipped Cream
• Easy Instant Pot Cheesecake
• Apple Crumble QUICK With Pie Filling
• Fast Dessert: Spiced Rum Fried Apples
• Pumpkin Bread (with Cake-Mix Shortcut)
• Healthier Banana Bread Recipe
• Rich, Chocolaty Homemade Brownies
• Chocolate Pudding In A FLASH
• Banana Pudding – A Hug From The South
• Cherry-Pie Tortilla Rolls
• Cantaloupe Bread w/Pecan Praline Glaze
• Easy Blueberry Muffins
• Easy Homemade Shortcake
• Strawberry Shortcake Dessert
• Fresh Pear Cake
• Healthier ‘Ice Cream’ Using Bananas & Fruit
• Easy Cookies-n-Cream Ice Cream Cake
• Homemade Honey Graham Crackers
• Cake-Mix Cookies – Only 3 Ingredients!
• 3-Ingredient Peanut Butter Cookies
• Double Chocolate Banana Chunk Cookies
• Sugar-Free Chocolate No-Bake Cookies
• Triple Chocolate Truffles
• Rich & Creamy Hot Cocoa
• Chocolate-Covered Rice Krispie Treats

Dessert Toppings

• No-Cook Chocolate Frosting
• Stir-n-Pour Drizzle Chocolate
• Easy Honey Glaze
• Cherry Pie Filling From Frozen Cherries
• Peach Pie Filling From Canned Peaches

See All Recipe Posts

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