Hi everyone, with the start of the school year, we’re always looking for new delicious treats for the kids. Obviously we want to send them with nutritious lunches and fruit or vegetable snacks, but they also deserve the occasional sweet treat. Don’t we all?!
What to call these?
There are probably hundreds of cream cheese ball dessert recipes out there. For our version of the recipe, I played with the ratios to come up with a consistency I was happy with. I added the pecans, vanilla and dark chocolate for a flavour twist and prepared it almost entirely using our new super powerful Blendtec Designer 675 blender with the Twister Jar, sponsored by our friends at Blendtec.
Here’s the funny part… cream cheese mixed with almost anything, tastes great, so the recipe was pretty easy to develop. The hard part was the name! Yup, you heard me right. I wanted to name this recipe in a way that showcased the key ingredients. The problem is, almost all the ingredients are key ingredients 🙂
I shared my dilemma at home and work, and my family and friends were happy to offer suggestions. I ended up settling on “Dark Chocolate, Pecan & Cream Cheese Truffles” because I think the title captures the highlights of the recipe. But does the name make these treats sound precious?
Delectably fancy or delectable snack?
Don’t be fooled by the word “truffle”. These are not precious, they are simply chocolate balls of goodness that can double up as a simple after school sweet treat or fancy dessert for dinner guests. Delectable goodness like this can be for everyday!
The feedback I got from my taste-testers was overwhelmingly positive… so we have a winner here! Give the recipe a shot and let us know what you think. Delectably fancy or a delectable snack? Let us know your thoughts in the comments below.
Make something new and sweet today, and always eat well, friends.
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- 8 oz baker's dark chocolate
- 300 g oreo cookies (small package)
- 100 g pecans (whole or pieces)
- 250 g Philadelphia cream cheese
- 1 tsp pure vanilla extract
- 2 Tbsp unsweetened cocoa powder (we use Rodelle Gourmet because it's awesome... they're not paying us to say that)
- Place the Oreo cookies in the blender. (We use our Blendtec Designer 675 with the Twister Jar)
- Blend on high for about 30 seconds.
- Add the walnuts and blend on high for another 10 seconds.
- Pour the mixture from the blender jar into a medium size bowl.
- Put the jar back on the blender base (no need to clean) and add the cream cheese, vanilla and cocoa powder.
- Blend on high for about 30 seconds (until creamed). If you don't have this Blendtec combination, stop halfway through, and scrape down the sides with a spatula.
- Pour the mixture over the crumbed cookies.
- Using a spatula, mix everything until well combined.
- Place the bowl in the fridge for 45 minutes to cool and harden a bit.
- While the bowl is in the fridge, break the dark chocolate into a glass, metal or ceramic bowl.
- Place the bowl on top of a pot of water so that the base of the bowl touches the water.
- Heat the water to a slow boil (medium or medium high).
- The chocolate will heat gently and start to melt. This is a bain-marie or water bath.
- Give the chocolate an occasional stir and take the bowl off the pot once the chocolate is melted and smooth.
- Take the cream cheese mixture out of the fridge.
- Using a table spoon measure, scoop out a spoon full of the cream cheese mixture.
- Roll it into a ball.
- Place the ball in the bowl with the dark chocolate and roll it around using a small fork to coat it completely.
- Lift the chocolate covered ball with the tip of the fork from underneath and let the excess chocolate drip off.
- Carefully place the truffle on a flat dish/surface.
- Repeat the last 5 steps until the cream cheese mixture is all used up.
- Place the truffles in the fridge for at least one hour before serving.