Have you made a recipe then everything went wrong but they’re so yummy you can’t throw them away?
Welcome to Yummy Mess, where I “confidently” (ehem) share my disasters in the kitchen.
I made this post to cheer up aspiring bakers who gave up baking just because they fail on a single recipe. Don’t give up honey! Even skilled and savvy bakers make mistakes.
Now let’s turn this mess into a yummy confection!
So I’m craving of truffles and created an easy recipe to experiment with. I am very confident that this will turn out perfectly since I already made one before. I am very excited to share the recipe with you. I even took a video while prepping.
Everything’s going smoothly until I roll the truffles into balls. Oh, there were no balls… but polygons!
The camera was rolling and I can’t press the stop button because my hands were messy. *Panic*
Good thing I didn’t stuffed them with Nutella. I put the truffles back to the food processor and added another ounce of cream cheese. The mixture got better and the truffles can now hold its shape. I can finally see a bright future ahead.
But another challenge came. I filled the mini cupcake liners with so much Nutella. The frozen Nutella cups were too large for the truffles. Two tablespoons of Oreo mixture wasn’t enough to cover the frozen Nutella. I consumed more mixture on each truffle. My truffles became so big it’s like I was holding a chocolate tennis ball in my hand.
It didn’t end there. As I coat the truffles with chocolate, the truffles start to crumble in the bowl. I forgot to chill them! I can’t believe what’s happening! Imagine me saying “disintegrate in 3… 2… 1… brrrrt kachak!” in a robotic voice while crying.
My dreams of eating pretty truffles vanished into thin air.
I was able to coat the truffles properly after freezing them. I survived this nerve-racking, heart-breaking dessert-making experience.
How can you throw these away? They’re just… yummy!
I finished the remaining Oreo Truffles by dusting them with cocoa powder and coating with Oreo creme. Truffles in cocoa powder were bitter and the ones in Oreo creme were too sweet. Chocolate-covered truffles are the winner!
You may serve them chilled but I like them softened at room temperature. They are fudgier that way. You will need to use a fork. But messy fingers are fun too!
- 2 packages (137g each pack) or 28 pieces Oreo, white filling removed
- 3 ounces cream cheese
- 8 to 10 ounces dark chocolate or semi-sweet (I used dark)
- 2 tablespoons (28g) butter (optional)
- Drop teaspoonfuls of Nutella in mini (1-ounce) cupcake liners. Freeze for at least 30 minutes.
- In a food processor, pulse Oreos until fine crumbs are formed. You may include the filling, but I decided not to so that the truffles will not become too sweet. Add cream cheese then pulse until well combined. The mixture will be very sticky.
- Take 2 tablespoons of the mixture, compress them into your hands and form a dent in the middle. Take a frozen Nutella, remove it from the cupcake liner then place it in the dent. Roll into a ball. Make sure the frozen Nutella is well-covered. Place them in a plate or baking sheet lined with parchment paper. Freeze for at least 30 minutes or until hard and solid. Freezing is very important. If the truffles are not frozen, they will crumble when you coat them with chocolate and will become a big mess.
- On the last few minutes of freezing, melt chocolate according to package instructions. I like to add a small amount of butter to thin it out. It also adds a pretty finish to the truffles.
- Dip truffles into the melted chocolate using a fork (do not pierce them!). Once coated, lift the fork then tap it on the edge of the bowl and let the excess chocolate to drip off. Place it back on the baking sheet.
- Let the chocolate coating set. You may refrigerate them to speed up the process.
- Serve them right away or let it soften at room temperature for a fudgier texture.Truffles must be always stored in the refrigerator. Consume within 1 week.
- Yield: This recipe makes a small batch depending on the size of your truffles.