Recipe Review! Janes Patisserie's Oreo Chocolate Truffles

When I first saw the pictures of Janes Patisserie's Oreo Chocolate Truffles, truth be told I kinda drooled a little bit.

Oreo cookies are my absolutely favourite type of biscuit (aside from bourbons, and custard creams, and hob nobs, and....you get the idea.) Ever since discovering them on a family trip to the US back in '98, where my brother, sister and I would dunk these little fellas into tumblers of milk - I've been hooked, so incorporating them into chocolate truffles? I was fully on board.

I discovered the recipe thanks to Jane's deliciously filled instagram feed, I saw it and immediately knew I had to make it, with Mothers Day a few days away I knew these would make the perfect homemade addition to make her day a little extra special! So I scrambled onto her blog to find it, retrieved the ingredients - and thought I'd bring you along on my baking day to show you how I got on!

So to create these little balls of heaven, you will need;

For the Truffles 
150g milk chocolate (broken into chunks) *
150g dark chocolate chips/chunks
300ml double cream
50g butter
1x 154g pack oreos

Decoration
250g milk chocolate
50g white chocolate

 *Sidenote, how wonderful is the word "chunk" in baking? It just makes everything sound so much more tempting and delicious! "I'll have a chocolate chunk cookie" and so on. You get the idea.

Method;

So first you're going to make the truffle mix, so take the 300ml of double cream, place in a pan and heat slowly until it starts to boil. Once it’s boiling (not like crazy, but there’s a few bubbles here and there) take it off the heat and take your chocolate chunks (teehee) of both dark and milk variety  and mix them in with the cream, stirring until it has melted, you can throw the butter in now too!

Cut up your Oreos (not as easy as I had first anticipated...) into small pieces (not too small, about 5p sized) and throw it in with your mixture, stirring until its fully incorporated.

Transfer this mixture into a shallow dish or container and leave in the fridge for a good 4 hours (or overnight for best results!)

Once the mixture has set, using a spoon you’re going to spoon out portions of the truffle mix, then roll it into a ball by rubbing it in circular motions using the heat of your hand to mould. Once you’re happy with the shape, place it on a lined baking tray, continue till all the batter has been used, then pop into the freezer for a good couple of hours (or longer if you can stand it!)

For the decoration you’re going to take the milk chocolate and melt it either in the microwave or over the hob using a bamboree (my preferred method), once melted, retrieve your truffles from the freezer and using a cocktail stick lower them into the melted chocolate, covering them entirely and then place back onto the lined baking tray. Once all the balls are covered, allow them to set then melt your white chocolate and drizzle to your heart’s content, et voila! Your truffles are complete and ready to be devoured!

My Thoughts;

This recipe was just sheer joy to re-enact, this is partially due to how simple it was and also partially to how delicious the raw batter tasted in between ball-rolling (there is no really “okay” way to say that statement.)

I found that the truffles I left to set in the freezer worked much better with the melted chocolate than the ones I kept in the fridge – this is more to do to with the temperature settings I have, so I would experiment depending on how cool you keep your fridge.

The main difference I saw in the two was that the ones kept in the freezer kept their shapes better; but despite the fridge editions taking on more of an abstract form, they were still the most delectable truffles, capable of giving Charbonnel a run for their money!

Overall, undergoing this recipe only confirmed my thoughts that Janes Patisserie is one talented chick, who most certainly knows her way around an Oreo, not to mention a host of other mouth-watering bakes over on her blog.

This may have been the first recipe tried out, but it most certainly will not be the last. With Easter, Father’s Day and a birthday or two on the horizon, I’m sure I’ll be paying her website and the home-baking aisle another visit very soon!

See you next time! xx