There are moments in our lives when we either say things we absolutely believe or we firmly resolve to stop doing something. Things like the promises we make to ourselves or those dig our heels in decisions. But then there comes a time (or at least it hopefully arrives) when you realize just how short-sighted your thinking was. If you are lucky, you get a chance to take back a promise without technically lying. Or you realize you lost more than you gained when those words 'never again' passed your lips. This isn't just some theoretical mumbo-jumbo or something I read in one of those self-reflection books. No, it's just one of those things you sometimes have to learn the hard way.
Five years ago I began what I will call my 'second running life'. To this day, I not only regret giving up the first one, but also have misgivings about the reasons why. But that's not the story I am going to tell you. No, this one has everything to do with my current second running life. Two years into this second chance life, I ran a half-marathon. At the end of the race I promised and resolved to never run another 13.1 mile race again. I was done with running long distances. Done with doing all the long training runs in the summer heat and humidity. I convinced myself I had neither the physical nor mental endurance nor the desire to make all the necessary sacrifices. And then last spring, maybe in a moment of deliriousness, I decided to take it all back and train for another half-marathon. Of course, I wasn't going to run in just any race. Nope. I would run that same hilly course again. In the weeks leading up to the race, I was running the fastest (relatively speaking) and strongest I had in years. So I set a time goal for myself (because that's what I do, set goals). In the days leading up to the race, I was weather obsessed. I may have checked the weather at least fifty times a day. As if just by checking it, it would change. The early in the week rain and thunderstorms were still forecasted an hour before the race start. Fortunately the wasn't a thunderstorm, but unfortunately it didn't rain enough. Because the rain would have been a welcome relief from the Southeast Asia-like oppressive heat and humidity. Sauna-style weather is my nemesis. And I let it get to me. Having to run through a gaggle of geese and navigate around parts of the path flooded by the river didn't even phase me. While I finished the race slightly faster than the one ran three years back, I didn't meet the goal I had set for myself. It took me a little more than twenty-four hours before I could put the whole race experience in perspective and stop beating myself up. When I finally gave myself some credit for having both the strength and courage to see the error in my thinking from three years back, I also allowed myself to feel a little bid of pride for having the perseverance needed to get through a 13.1 mile run. At the moment, I don't know what race distances are in my future. I only know that I will run for as many years as this aging body of mine will let me. More importantly, there was a bigger lesson learned. I am not going to give up something that adds value to my life, even if it's physically and emotionally hard sometimes. Because the good definitely outweighs any temporary not so good.
Other than a diet soda, I was craving chocolate after the race. Two things I had deprived myself of in the week leading up to it. When I finally got home I inhaled two candy bars. Not the best post-race eating choices, but I thought 'what the heck'. My insatiable craving for chocolate continued for another forty-eight hours. Although I showed considerable restraint. Until I made these irresistible Milk Chocolate Oreo Truffles, that is.
There must be hundreds of recipes for Oreo Truffles. Some are made with only Oreos, cream cheese and chocolate. Some have flavored extracts and/or salt added. Some are finished with crushed Oreos, sprinkles, or more chocolate. Some are dipped in milk chocolate, while others are dipped in either dark or white chocolate or a combination of all three. There are even ranges in the amounts of cookies and cream cheese used to make them. In other words, there are an almost endless number of variations to Oreo Truffles. I am simply going to call my version Milk Chocolate Oreo Truffles. And if I might be so bold, I am going to tell you this is THE ONE you want to make.
If you are an Oreo lover, you definitely want these Milk Chocolate Oreo Truffles in your life.
To make these truffles you will need 44-46 regular sized Oreos, eight ounces of cream cheese (slightly softened), a half teaspoon of vanilla, a quarter teaspoon of kosher salt, and a pound of milk chocolate. Using a good quality milk chocolate, one that can be used for melting will create the most beautiful as well as most melt in your mouth delicious truffles. Bags of chocolate chips, candy melting wafers, or almond bark, no matter if you add coconut oil to it or not, will not yield the same results. Trust me, they won't.
The Oreos are pulsed in a food processor until they turn into fine crumbs. After using a hand held mixer to beat the cream cheese, vanilla, and salt to creamy consistency, the cookie crumbs are mixed in using a spatula. If you think your mixture is too wet, ground up a couple more Oreos. You want the mixture to have a scoopable into balls, hold their shape consistency.
I love using an ice cream scoop when working with cookie dough and making these truffles. They help to create uniform balls and aren't as messy. Once the balls are formed with the ice cream scoop, you can roll them in your hand until they are smooth and round. But you don't have to. Personally, I wanted these Milk Chocolate Oreo Truffles to have a slightly homemade look to them. If I wanted a candy store finished look, I would have rolled them.
The truffles need to chill in the refrigerator for at least an hour. However, I would recommend chilling them for at least ninety minutes (or longer if you want). The firmer the balls are, the least likely they will be to fall apart when dipped in the warm melted chocolate.
After the Oreo truffles are dipped in the melted chocolate, use a pastry bag to create various finishing touch designs. Nothing fancy, just some fun lines, swirls, squiggles, and criss-crosses. Or instead of finishing them with more melted milk chocolate, you could also use melted white and/or dark chocolate for a more dramatic look. The truffles can all be the same look or they can all be different. Whatever makes your heart happy!
This recipe makes somewhere between 34 and 37 one inch truffles. I think someone may have tasted some of the Oreo mixture, so that's why there is such a range here. These are a little on the rich side, so the smaller one-inch sized truffle is just about perfect.
If it's not a hot or humid day, I prefer to let my dipped truffles set up naturally versus putting them in the refrigerator. However, once set, the truffles should be chilled until ready to serve. Note: Take out of the refrigerator at least 30-60 minutes before serving for the creamiest textured eating experience.
The Milk Chocolate Oreo Truffles are a cross between a cookie and a candy but have an almost dense, creamy cake-like texture to them. In other words, they are the most perfect little bites to quench almost every craving for chocolate you might have! So if you are looking to satisfy a craving for chocolate or want to experience a moment of pure bliss, indulge yourself and eat one or possibly two of these amazing truffles.
Milk Chocolate Oreo Truffles
Makes 34-37 one-inch truffles
Ingredients
44-46 Oreos (See Notes)
8 ounces cream cheese, slightly softened
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
16 ounces good quality milk chocolate (See Notes)
Directions
1. In the bowl of a food processor, pulse the Oreos until they have a fine crumb consistency.
2. In a medium sized bowl, beat the cream cheese, vanilla, and salt until light and creamy.
3. Add the Oreo crumbs to the cream cheese mixture. Using a spatula, mix thoroughly to blend.
4. Using a small ice cream scoop, make the truffle balls. Place on a baking sheet lined with parchment paper. Note: You can roll the scooped balls in your hand until smooth if you want a 'candy store' look.
5. Place the pan of truffle balls in the refrigerator for at least 90 minutes.
6. Melt the chocolate using the microwave or double boiler method.
7. Dip the chilled truffle balls into the melted chocolate. Drizzle with additional chocolate using a pastry bag or top with crushed Oreos or sprinkles.
8. Allow the chocolate to set completely on the truffles before returning them to the refrigerator.
9. Remove the truffles from the refrigerator 30 to 60 minutes before serving.
10. Store any leftovers in the refrigerator.
Notes: (1) The Family size package of regular sized Oreos (1 lb. 3 oz or 541 g) is what I used to make these truffles. You may end up with 4 to 6 extra Oreos. If you want a crushed Oreo finish to the top of your truffles, use the unused Oreos. (2) I buy my chocolate from a local candy store. There are many good quality chocolate options available at some specialty stores, Whole Foods, and on Amazon.