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I made some of these cookie and cream truffles yesterday with the kids (we also made mince pies)

 

We love them and they are so easy, (Note i did 1/2 these measurements and got a chopping board covered with them)

Ingredients

  • 500 g Oreo biscuits
  • 250 g cream cheese, softened
  • 400 g milk chocolate
  • 100 g white chocolate
 

Method

1. In a blender, crush cookies.

2. Pour into a bowl, add cream cheese and mix until there are no traces of white.

3. Using a teaspoon, roll mixture into balls, place on a baking paper lined tray and refrigerate for 45 minutes.

4. Break milk chocolate into pieces and pop in a microwaveable container, melt gradually stirring every 20 seconds until smooth.

5. Coat balls thoroughly with melted chocolate, place back into fridge to cool.

6. Finally melt remaining white chocolate and using a fork drizzle melted white chocolate over balls.

Replies sorted oldest to newest

Sound lovely Jen.

 

Here's the turkish delight recipe I did.

 

Ingredients.

  • 25g (1oz) icing sugar
  • 100g (3Â―oz) cornflour
  • 700g (1Â―lb) caster sugar
  • Juice of 1 lemon
  • 3tbsp powdered gelatine
  • Red or pink food colouring
  • 2tbsp rose water
  • Gold edible glitter, optional

Method

 

  1. Line a 20.5cm (8in) square baking tin with clingfilm. Sift icing sugar and 25g (1oz) of the cornflour into a small bowl. Sprinkle a little over the base and sides of the lined tin. Set bowl aside.
  2. Put caster sugar, lemon juice and 400ml (14fl oz) water into large pan. Heat gently until dissolved – do not boil. In a small bowl, mix remaining cornflour with 100ml (3Â―fl oz) cold water, then stir into sugar syrup. Sprinkle gelatine over liquid and stir with balloon whisk to break up lumps. Bring to boil, then simmer over medium heat for 20min, whisking often. The mixture should thicken and turn pale yellow.
  3. Remove from heat and whisk in a little food colouring to turn mixture a light pink. Set aside for 5min. Stir in rose water and pour into tin. Leave to set in a cool place (do not cover or refrigerate) for at least 6hr or overnight.
  4. Dust a board with some reserved cornflour mixture, then invert Turkish Delight on to it. Remove tin; peel off clingfilm. Cut into cubes, then roll each gently in cornflour mixture to coat. Sprinkle over a little glitter, if using. Store in an airtight container with remaining cornflour mixture at cool room temperature for up to 1 month. To pack as gifts, sprinkle a little cornflour mixture into a bag or box to stop the sweets sticking.
Cinds
Originally Posted by Jenstar:
Originally Posted by noseyrosie:

Sounds a yummy recipe Jenstar - how did they turn out?

I like the cream cheese bit *slurp*

I do a bit of baking now and again - must try this one when I feel more confident 

So easy Rosie, they are really nice and i don't even own a blender!

Thats my kind of recipe Jen... I'm not one for the complicated. Choc and cream cheese sounds perfect

FM

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