We’ve been watching a whole lot of Olympics recently – gymnastics, swimming, athletics, weightlifting, rowing, marathon running… you name it, Kevin and I have probably watched it. I don’t think we’ve watched so much TV since the Rugby World Cup, and it’s fair to say we’ve become a little obsessed.
Thanks to all this dedicated Olympics watching in the evenings I haven’t had a lot of time to devote to whipping up sweet treats. But I think that’s actually a good thing – it’s challenged me to come up with things that can be made in next to no time and with minimal effort. And that’s exactly what I came up with the other night – super quick, simple and delicious mint-chocolate truffles (take a look at my recipe here).
These are based on the Oreo truffles that are doing the rounds online – Kevin’s Mum made a batch for our engagement party and they vanished in a flash. In case you haven’t seen them around, all these truffles are made of is finely crushed biscuits, cream cheese and chocolate for dipping Personally, I’m not a fan of Oreos – I just don’t see the appeal – so decided to come up with something a little more up my alley.
I swapped Oreos for Mint Slice biscuits, threw them in the food processor and ground them up until I had a fine crumb. Because of the icing in the biscuits, the biscuits won’t get to a fine flour-like crumb but this isn’t a problem at all. Then transfer half the biscuit crumb into a small bowl and add half a block of Philadelphia cream cheese to the remaining crumb (I find the blocks have a better taste than the aerated cream cheese you get in tubs) and process until well-mixed and smooth. Scoop it out, and repeat with the remaining crumb and cream cheese.
With the mixture ready I settled down and watched some more Olympics action while I rolled it into bite-sized balls. All you need to do is take a teaspoon of mixture and quickly roll into a small ball before placing on a lined baking tray. Try and work nice and quickly, or the cream cheese will get a little to warm in your hands. Once they’re all rolled pop them in the fridge for 20 minutes of so, until quite firm.
All the Oreo truffles I’ve seen have been fully dipped in chocolate, giving them a bit of a rustic look. I’m a big fan of making things look as pretty as possible, so decided to half dip each ball into chocolate and finish them with a squiggle of mint green icing. I melted some milk chocolate in a small but deep bowl (this gives you a deep well of chocolate to dip in) and dipped each ball into it using a skewer, wiping the remaining chocolate off the bottom as I went.
To finish them off (and cover up the skewer holes) I mixed up a small amount of plain icing (icing sugar + hot water) and tinted it a nice, light green. I then piped the icing over the top of each truffle – I used a tiny decorating tip to get the lines the size I wanted, but it’s just as easy to snip the corner off a decorating or snaplock bag.
These truffles didn’t last long in our house – almost every time I looked Kevin was scuttling over to the fridge! The mint slice biscuits make the truffles minty without being overwhelming – no need to add any mint essence, even for a mint-lover like myself. Because of the cream cheese you definitely need to store the truffles in the fridge, but once the icing is set you can throw them all in one container without ruining them.
And the winner is…
A great big thank you to everyone who entered High Tea with Dragons’ first birthday giveaway! I loved finding out what your favourite posts of the past year were, and you’ve given me so many great ideas of things to tackle in 2012/2013 – thank you!
But there can only be one winner – and that’s Natalie! Congratulations! You’ll have an email from me shortly