Spiked! Oreo Truffles

It’s time again for the Spiked! Challenge!  I always love this one because seriously, who doesn’t love cooking with booze?

For this challenge, participants were asked to cook with chocolate liqueur.  I chose Trader Vic’s, which is a chocolate liqueur with a slight coffee undertone. 

What I really wanted to do was make some sort of savory dish with the chocolate liqueur, but the creative juices just weren’t flowing, so I decided to fall back on a favorite…truffles!

I started out with a ganache based truffle, but the results (while delicious) were less than desirable (soupy, grainy, bleh).  I was about to try ganache again when I finally remembered that Oreo truffles are basically the best dessert in the world and could probably only be made better when spiked with chocolate liqueur. 

And yes, yes they are.

Spiked! Oreo Truffles

Adapted from Kraft

1 (15.3) oz package Oreos

4 oz cream cheese, softened

1 oz chocolate liqueur

12 oz white candy melts

Sprinkles

Place the Oreos in the bowl of a food processor and blend to a fine crumb.  Add the cream cheese and chocolate liqueur and blend until combined.

Use a small (1 tablespoon) scoop to measure the truffles, rolling lightly to form a nice ball.  Chill the truffles in the refrigerator for 20 minutes.

Meanwhile, melt the candy melts.  Dip the truffles, one by one in to the melted candy, allowing the excess to drip off.  Place onto a lined baking sheet and return to the refrigerator until hardened.  Keep uneaten truffles refrigerated.