Sunday, November 20, 2011

Oreo Cheesecake Truffles/"Dessert in a Minute!" or similar.

This post has been in the works for a long time now.

Especially after all those yummy, but let's be honest, tiresomely-long recipes, I wanted to let you know that I do have two-minute desserts up my sleeve. Literally and figuratively.

If you're ready to splash out on a dessert, or if you live in a country that isn't Robin Hoodian, this one is for you.

Actually, Robin Hood is an unfair comparison; he stole from the rich and gave to the poor. Here? They steal from the rich (an exorbitant VAT on cream cheese and cocoa powder) and from the "middle class" (fuel, public transport, milk) and from the dirt-poor (ration kerosene, rice, sugar) and store it in their own little coffers until the Opposition comes into power, unearth unfair wealth, splash it over their syndicated publications and proceed to transfer the funds to their own Cayman Island accounts. It's a lovely little vicious cycle.

I made this because

a)it has LOADS of chocolate in it.
b)Zaad and Sumaiya are huge fans of "cook-ay balls!"
c)A's birthday happened. This dessert has no eggs (that's never stopped her from eating dessert, but still, I wanted her folks to think I was empathetic towards their vegetarian beliefs). Oh, and she is one of the last few people on the planet who have no qualms about calories. The I-don't-give-a-crap-about-calories thing is refreshing, try it.

And yes, it takes only a few minutes to whip up. The downside to this recipe (not considering the pricey ingredients) would be the inclusion of Oreo cookies.

I don't like Oreos (fun fact #45 about me). I'd rather eat white chocolate than Oreos and if I were the type to use the word hate for food... well, I can't, so let's just say I wouldn't eat white chocolate or Oreos even if you paid me.

I know that hasn't stopped me from putting it into frothy milkshakes and birthday cakes, but I really wouldn't sit down, unwrap a vivid blue packet and stuff Oreos in my mouth. I'd do that with Hide 'N' Seek, but something about the white transfatty sandwich cream is very off-putting.

These Cheesecake Truffle Balls? I love. Blatant hypocrisy, I know, especially after that holier-than-thou speech about transfats but I belong to the well-established category of hypocrites who skip a meal and eat Nutella in lieu of the saved calories. Fun fact # 56.

This recipe needs about 1.75 long packs of Oreos. Buy two packs, take two cookies out and give it to the people hovering over you as you're cooking. That should keep them busy for a while.

You want to know why you'll have people "acting like they've never seen food" around? (Quoting mum). Maybe because of the half-kilogram's worth of chocolate laying around, as part of the mise en place.

Please use chocolate that you actually enjoy eating. No "Cooking Chocolate" from the frozen goods aisle or candy melts. Use good quality chocolate, preferably with 44% Cacao content. If you're skimping on calories or money, just bookmark this for another day?

Also, try not to eat too much of the prep work, yes? Being a hypocrite, again. Nom Nom Nom.

Oreo Cheesecake Truffles:

Recipe source: Bakerella


1.75 long packets of Cadbury Oreos (the 137 g pack)
80 g cream cheese
Miscellaneous chocolate for coating


In a mixie or food processor, blitz the oreos, with the cream-centre and all, until you have a sandy mixture.

Transfer to a large bowl. Crush with the back of a spoon, if any biscuitty particles remain.

Fold in the softened cream cheese. You'll have a mixture that looks like this. If not, add in a little more cream cheese.

Form the mixture into bite-sized balls. Place these balls on a foil-lined or wax-paper lined tray. Freeze for about half an hour, so the shape holds.

In a small microwave-safe bowl, break up the chocolate into chunks. Make sure there isn't ONE SINGLE DROP of water in the bowl or the spoon you're using.

Run the bowl in the microwave for around a minute, then remove and stir in order to melt the chocolate properly. If there are little chunks, don't worry, it'll all melt in the residual heat.

Using two forks, dip the frozen cookie ball in the pool of melted chocolate until it's fully coated.

Transfer the ball back into the cookie sheet or cupcake liners. Let it fully dry and harden.

If you've used a toothpick, this is what will happen.

Refrigerate (do not freeze), covered, until you're ready to eat it!

Make sure it's hidden in some obscure cul-de-sac of the refrigerator. Especially if you have random toddlers running around (by that I mean your nephew and miscellaneous family), they will steal it, despite running a 102 degree fever.

This should make up for the Creme Caramel and the Dulce de Leche, I hope. Pretend I said some corny parting greeting, along the lines of "Dessert in a Minute!" or similar.

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