Hello Oreos. We meet again.
And this, my friends, would be the lesser known cousin of the oreo truffle.
The Peanut Butter Oreo Truffle.
Small, dark and handsome. And capitalised, 'cos that's how he rolls.
Now, this recipe's been a long time coming. It's hardly rocket science. In fact, I could just have directed you to the original truffle recipe [which, lest we forget, was adapted from the wonderful Bakerella], suggested a good smattering of Sunpat, and left it at that.
I could have missed out on eating the remnants of these for breakfast one morning, as I was waiting for them to chill.
I could have never seen my friends laughing uncontrollably at their beautifully truffle-covered teeth.
But where's the fun in that?
Oreo truffles. Round two. DING DING.
Whizz up your Oreos in a blender.
Add in the cream cheese and peanut butter and whizz up some more.
When fully combined, the mixture will come together in one hugely-tempting-to-eat-in-one-go, chocolatey mass. Break off even sized pieces and roll into balls. Wet your hands if the mixture is sticking.
Pop each truffle onto a greaseproof lined tray and slide into the freezer for a good 15 minutes to let them solidify.
Meanwhile, break up the chocolate and melt slowly in a bain marie. Or you can make like me and just stick it in the steamer without the lid. It's a...well, it's pretty much a foolproof way of stopping the bowl of chocolate touching the water [which in bain marie terms is the ultimate sin]. And I am the most foolish of fools, so it suits me perfectly.
Once fully melted, bring the truffles out of the freezer and drop each one in the melted chocolate, coating it completely. I found 100g was just enough to give a fair coating this time round, although in the original recipe I used double that amount. It all depends on how sweet-toothed you're feeling!
And now, for no reason in particular apart from sheer decadence and clarity, you can always plop a little peanut butter on top of each truffle. Think of it as a name tag, a badge of honour.
I am Peanut Butter Truffle. And I am proud.