If there’s one thing I can count on every single holiday season, it’s packing on an inch or two in the caboose. I don’t sweat it too much though, it’s worth it to go to my parent’s place on Prince Edward Island and enjoy the endless spread of goodies that my Dad puts on! Every year he spends a few days hunkered down in the kitchen and pumps out a smorgasbord of treats to be boxed up and Mom-delivered to family, friends, and neighbours. Every year I moan and groan about getting sent home with carload of sweets (with no time to let my NYE dress out a few sizes), even though I really enjoy curling up with a little taste of good, old-fashioned goodies with my evening tea after returning back to Dartmouth.
Tucked inside this year’s bountiful goodie box is something for everyone; all-stars like peanut butter balls, cherry balls, shortbread cookies, macaroons,and assorted truffles, including these little babies. They’re intensely chocolatey — think fudgy, gooey-moist brownie bites dipped in chocolate. There is absolutely nothing nutritious about these…just pure, unabashed chocolatey delight. Hats off to you, Dad, your generosity is unrivaled, as is your ability to make one bad-ass truffle.
Yield – 3 dozen-ish
- 1 box Oreo cookies
- 1 block of cream cheese, softened
- 450 g semi-sweet chocolate chips
Bust up the cookies into a medium-fine crumb in a food processor or by putting them in a plastic bag and crushing them with a rolling pin. Add in the softened cream cheese, and mix until uniform. Pinch off pieces of the mixture and roll into 1 inch balls.
Melt the chocolate chips in a double-boiler or microwave. If using the microwave, zap the chocolate in 20 second intervals, stirring in between and keeping an eye on things so it doesn’t burn. Once melted, dip truffle balls into chocolate and place on parchment paper. They will firm up after about an hour in the fridge, if you can resist them for that long!