Saturday, January 11, 2014

Oreo Truffles

Looking for a simple bite-sized dessert that everyone will love? Then these are for you.
I admit it, I'm an idiot and didn't even bother taking a picture of the inside! To be fair, I normally do not see the inside because I eat them whole...

These Oreo truffles are probably one of the easiest desserts I have made, but also one that I am required to make every Christmas (with a special batch just for my mother-in-law).

Having a food processor makes the whole thing even easier! Although, crushing them using a plastic bag and a rolling pin is much more cathartic.

Make these, and you will not regret it (although your waistline might)!

I recently made a batch of these into truffle pops (basically put them on a stick) for my brother's 30th birthday party (man is he getting old)! The theme was my mom's idea... 30 sucks! So I shaped them into suckers, of course.

oreo truffles
{makes about 48 truffles)


  • 1 package Oreos 
  • 1 (8 ounce) package cream cheese, softened
  • 16 ounces chocolate (I use dark, milk and white) 
  • Shortening (to thin out chocolate)


  1. Food process (or crush in a large Ziploc-type bag) Oreos until they are fine crumbs.
  2. In large bowl, combine crushed Oreos and cream cheese until well mixed (I often use my mixer to make this process faster too).
  3. Create tablespoon-size balls out of Oreo/cream cheese mixture. Place on waxed paper and refrigerate for 20 minutes (or freeze for 10 minutes).
  4. While oreo cream cheese balls are chilling, begin to melt your chocolate over a double boiler. Add shortening 1/2 tablespoon at a time until chocolate is thinned out a little and easily drips off a spoon.
  5. Dip balls into melted chocolate and then return them to waxed paper. Let chocolate set in refrigerator or at room temperature. Store truffles in airtight container in refrigerator.

Saturday, January 4, 2014

Hot Cocoa Cupcakes

What better way to warm up in the middle of a polar vortex than with some hot cocoa? Even better if it's disguised as a delicious cupcake.

Of course I used the recipe for a moist chocolate cupcake, but I wanted to fill it with the smooth chocolateyness you get from real hot chocolate so I put chocolate mousse inside them. And I like my hot chocolate with whipped cream on top, but to change it up I made a chocolate whipped cream for the frosting. Drizzle with chocolate sauce and I'm in heaven!

The best part is, since the whipped cream recipe calls for hot chocolate mix in it you can easily change up the flavor with whatever mix you use. I used a homemade hot cocoa mix (Alton Brown's recipe), but I know I've had some seriously delicious French vanilla hot chocolate mixes that I'd love to try in it.

To poke a hole for the filling in these cupcakes I simply used the bottom of a pastry tip (see below)....a very easy process!

And don't forget, baking will warm your house right up from all that oven heat!


hot cocoa cupcakes
{Makes 12 cupcakes}
{hot fudge and cupcake recipe slightly adapted from Tasty Kitchen}

for the hot fudge:

  • 1 cup sugar
  • 1 cup dark cocoa powder
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 1 cup boiling water or scalding milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  1. Combine sugar, cocoa, salt and flour in bowl of double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens
  2. Once desired thickness is reached, remove from heat and stir in butter and vanilla. Use fudge in cupcake batter, as directed (see below), and then to drizzle over baked cupcakes. Store the rest of the sauce in the fridge for 1-2 weeks.

for the cupcakes:

  • 1 large egg
  • 3/4 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 1/8 cup all-purpose flour
  • 1/4 cup dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup homemade hot fudge (see above)
  1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 liners.
  2. In a large bowl, whisk the egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla and mix until combined. Stir in sour cream.
  3. In a separate bowl whisk together flour, cocoa powder, baking soda and salt. Add to wet mixture and mix until batter is smooth. Gently mix in fudge sauce.
  4. Fill cupcake liners with batter about 3/4 full. Bake for 15-18 minutes, or until toothpick comes out clean from the center. Cool cupcakes in pan for about 5 minutes before transferring to cooling rack. Let cool completely before frosting.
for the chocolate mousse:
{recipe from Wilton}

  • 2 eggs, separated
  • 1/2 cup milk
  • 3/4 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons liqueur go choice (I used Kahlua)
  • 1/2 cup heavy cream, whipped
  1. In small saucepan combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is just about to boil and thick enough to coat spoon. Remove from heat. Stir in chocolate chips, vanilla and liqueur. Continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally.
  2. Beat egg whites until stiff peaks form. Fold gently into chocolate mixture. Fold in whipped cream. Cover and refrigerate until ready to use.

for the chocolate whipped cream:
{recipe from Little Delights Cakes}

  • 2 cups heavy cream
  • 2/3 cup hot cocoa mix
Using mixer with whisk attachment place heavy cream in mixing bowl. Start on low speed and gradually increase to high speed. Once soft peaks form begin to gradually add hot cocoa mix; mixing until stiff peaks form.

Make hole in cooled cupcakes and spoon or pipe in chocolate mousse filling. Frost with chocolate whipped cream as desired. Drizzle with extra hot fudge sauce.