Oops, I did it again. I made some chocolate covered oreo balls.
But this time, they’re a little different: first, they’re dipped in white chocolate. Second, I used Peanut Butter Oreos. And last but not least, I added some ricotta. Yep, these balls have gone fancy. (Or about as fancy as I can get with Oreos.)
The last time I made these Oreo truffles, they tasted like cookies and cream cheesecake in a handy pingpong-ball sized treat. I wanted to make cheesecake truffles again and play with the flavors so I made these for Thanksgiving, which I spent in New York with some of my dearest friends. In fact, by the time this post gets published, I will still be in NYC. Right now, I may be running through Central Park. Or I may be getting coffee at a nice coffee shop/bakery. Most likely I will still be in my pajamas, chugging Gatorade or water.
And I used the same Oreo-crushing method as always: my guns.
I have to admit that I’ve been a little obsessed with ricotta lately, and have been trying different brands. I’ve been having a couple of tablespoons of ricotta for dessert, topped with good quality preserves/jam. When I attended the Boston Brunchers birthday brunch, I received a little jar of Doves and Figs cranberry chocolate jam and it is so, so good. Robin of Doves and Figs specializes in locally grown and locally made jam, and the cranberry chocolate jam is so velvety, with the right balance of sweet and tart.
Peanut Butter Oreo Cheesecake Truffles
1 15 oz package of Peanut Butter Oreo Cookies
1 8 oz tub whipped cream cheese
1/4 cup ricotta cheese
18 oz white chocolate chips
Crush your Oreos first. (I just placed them in a big ziploc bag, then wacked away with a rolling pin. You can use a food processor if you want a non-violent way to do it.)
Combine the Oreos with the whipped cream and ricotta. Blend well, then roll 1-inch balls using your hands. You can use a melon-baller to scoop them up or a measuring spoon. They don’t have to be perfect, so don’t stress too much about uniformity. I ended up with about four dozen mini balls. Let the balls chill in the freezer for about 15 minutes.
Now melt the white chocolate. I always use a microwave to melt chocolate, but you can use a double broiler too. I ended up thinning out the chocolate a little bit with water (about 2 tablespoons poured in increments).
Dip each of the balls carefully in white chocolate and coat completely. Lay on parchment or wax paper until firm, and keep the truffles refrigerated until ready to serve. Enjoy!