This weekend, Fatima and I took a break from the city and headed up to Connecticut to spend Valentine’s Day with my family. As we stated in our UncommonGoods post, my family would get together for a nice dinner on Valentine’s Day. This weekend, my parents hosted a Valentine’s dinner filled with filet mignon, our parmesan-garlic & lime brussel sprouts, and roasted red potatoes.
For dessert, my aunt brought over an apple pie, my uncle made a delicious cookie cake and red velvet cake, and Fatima and I made red velvet Oreo truffles. We took advantage of Oreo’s limited edition red velvet flavor to make a classic dessert.
Oreo makes smaller packages with their limited edition lines, so we had to use two packages of the red velvet Oreos instead of just one. Below is a recipe for Oreo truffles (using whatever flavor Oreo and chocolate you’d like).
- 1 package of Oreos (about 14 oz)
- 8oz package of cream cheese, at room temperature
- White, milk, or dark melting chocolate
- Crush up the package of Oreos.
- Beat together with the cream cheese until they are completely combined, and then some.
- Scoop tablespoon size balls out and roll.
- Place balls on a parchment paper-lined cookie sheet. Repeat with all of the dough.
- Place balls in a freezer for about 20 minutes.
- Melt your chocolate according to the directions on the back of the package. We melted chocolate in the microwave; 30 seconds at a time on defrost, stirring after each nuke.
- Place a cooling rack over parchment paper on your counter.
- Dip the near-frozen balls into the melted chocolate and leave to harden on the cooling rack. The excess chocolate will drip onto the parchment paper.
- Repeat until all balls are covered in chocolate.
- Place balls in the fridge to set, and remove about 5 minutes before consuming.