The first time I tasted Golden Oreo truffles was at a bridal shower a year ago and I went absolutely nuts over them. They were more amazing than their counterpart, regular Oreo truffles, which says alot because regular Oreo truffles are the bomb dot com.
Ever since that day, I've been dying to make them again. I even bought a package months ago, but left it sitting around in my pantry because I didn't trust myself to make truffles and not eat them all by myself in one sitting. So, this past week, when I had to make truffles for a baby shower and half of the package was left over, I took it as a sign that it was time to treat myself!
And since we are in the season of pumpkin everything, I had to make these pumpkin-flavored. Initially, I was going to add a mixture of both pumpkin and cream cheese to the Oreo crumbs. But, in the process of making them, the pumpkin did a great enough job on it's own of gathering up the crumbs into a smooth mixture. So, I left it as is, but threw in some pumpkin spice too.
Also initially, I was going to dip these in white chocolate but I remembered that I just made something similar a few weeks ago, so I went for semisweet chocolate instead. I garnished with gingersnap crumbs and voila, pumpkin Oreo truffles. No muss, no fuss. Just easy peasy deliciousness in a jiffy!
Pumpkin Oreo TrufflesYield: 10 truffles
18 Golden Oreos
2 tablespoons pumpkin puree
1/4 teaspoon pumpkin spice
1 cup semi-sweet chocolate chips
Crushed gingersnaps, for garnish
Add Oreos to the bowl of a food processor and process until finely ground. Add pumpkin puree and pumpkin spice and process until mixture forms into a smooth, uniform ball.
Taking about one tablespoon of mixture at a time, roll the mixture into balls and place on a wax paper lined tray. Refrigerate balls for 15 minutes.
Melt chocolate chips over a double boiler or in a microwave until smooth. Add oil or shortening to thin out the chocolate as needed.
Placed chilled balls on a fork one at a time and use a spoon to pour melted chocolate over them. Tap the fork on the side of the bowl to let the excess drip off and create a thin even layer of coating. Return to the wax paper lined tray and immediately sprinkle with crushed gingersnaps.
Let the chocolate set at room temperature, or refrigerate to speed up the process. Store in a refrigerator in an airtight container.