Saturday, August 28, 2010

Oreo Cookie Truffle Pops Recipe

 
I am soooo loving cake pops at the moment, for me they are the new cupcake, or macaron, or whatever....... I'm not even up with what's "it" at the moment but for me Cake pops are definitely 'it'.

Not to say I don't still enjoy a couple of macarons each day. Variety is the spice of life. But given a choice I'm going for those cake pops for sure.


Dense, moist and cakey inside and creamy sweet chocolate outside, there's no way I'm tiring of these delicious treats any time soon.

The ones in these pictures are not technically cake pops, they're cookie pops, Oreo cookie truffle pops to be exact.

And how about this, just 3 ingredients: Oreo cookies, cream cheese and chocolate. None of that messy time consuming cake making and baking for these pops.


Do you know what that means, yup they are ready to eat even faster. Just mix, chill, dip and eat.

I served these Oreo Truffle pops at the Ava's Tea Party we held in memory of Ava Rosemeyer, if you haven't had a chance check out the post.

Of course can't mention cake pops without mentioning Bakerella whom has a new cookbook out on...... yes you guessed it cake pops. I'm sure I don't need to tell you to check out her site if you love cake pops like I love cake pops.


Oreo Cookie Truffle Pop Recipe - makes approx 16 truffle pops

Note for US conversion, pretty much just add half the amount of cream cheese to what ever size packet oreo's you get. So if you have a 16oz package of Oreos add 8oz cream cheese which will make around 23 or 24 Oreo truffles.

300g Oreo Cookies
150g Cream Cheese at room temp
397g Packet Wilton Chocolate Melts (mine were pink) or use white eating chocolate with a little copha melted in.

1. Crush Oreo cookies finely in a food processor


2. Add cream cheese and process until the mixture clumps together



3 Roll into small balls, mine are about 25g (7/8 ounce) each and refrigerate until firm


4. To secure sticks for dipping, melt some of the chocolate melts (I just do mine in the microwave for short bursts on med low) and dip the end of your sticks/pops in the chocolate and push into the firm truffles. Return to fridge.


5. Melt remainder of chocolate, make sure it is completely smooth. Holding the stick/pop dip truffles into the melted chocolate, allow excess to drip off and then place into a holder to set. I use styrofoam covered in plastic.

These pops are decorated with modeling chocolate butterflies. If you want to add on any decorations you can either add while the chocolate has not yet set or afterwards you can melt a little more chocolate and add using a little of the melted chocolate as the glue.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:




Or here at fishpond (Aus/NZ)

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

Sweets on a Stick also available at the Bleeding Heart Brisbane: contact details info@bleedingheart.com.au

64 comments:

  1. These look fantastic! I don't think I've ever seen cake pops look so pretty!

    ReplyDelete
  2. OMG - I love this idea! I never in a million years would've thought of doing it this way - and it's like you can make these without heating your kitchen up too much in the 100+ degree weather we're having right now. I am definately going to try these very, very soon! Plus, I love oreos - back home you can get deep fried oreos with powdered sugar - yummmm.

    ReplyDelete
  3. OH MY GOD! THESE ARE TOO ADORABLE!!! I love love love the ingredients (oreo yummm) and the little butterflies are so cute too. Well done :)

    ReplyDelete
  4. Oh-Ah! Defo going to have to give these little babies a whirl. Beautifully done.

    ReplyDelete
  5. So sweet! Will definitely have to give them a try!

    ReplyDelete
  6. For such simple cake pops, these look gorgeous! :)

    ReplyDelete
  7. Aww they are SO adorable! You've prettied them up to no end! :D

    ReplyDelete
  8. Only three ingredients? Winner! They're so beautiful with the pale pink against the butterflies and ribbon.

    ReplyDelete
  9. I would like your Oreo pops even more than those made out of cake. I'm going to pass this post along to my daughter. She'll love it.

    Thanks you so much for visiting my blog and for your comment. I'm so happy you dropped by to visit.

    ReplyDelete
  10. These look so impressive! I would have thought only a master chef could create these but Im enclined to think that even i could do it! Nothing is as good as an oreo!

    ReplyDelete
  11. Ooo these look pretty. The butterflies are such a cute touch!

    ReplyDelete
  12. cake pops- what an AWESOMe invention.

    ReplyDelete
  13. Such a great idea !! I need to get creative and create a wizard themed one for my sons party ! Where can you get the sticks from ? Thanks Karen

    ReplyDelete
  14. FANTASTIC! This is the best recipe ever! It's easy, no baking, no mess. What else can you ask for? I can't wait to make them for this Sunday for little children at Church. My only question is how did you do the butterflies? Did you use a special mold for them? Thank you for sharing your beautiful work. You are awesome!

    ReplyDelete
  15. Those Butterflies are made using a PME butterfly plunger cutter and are super easy. These ones are modeling chocolate but you can easily use ready rolled fondant. Here is a link on the blog showing how I make them http://bubbleandsweet.blogspot.com/2010/06/chocolate-modeling-paste-and-making.html

    ReplyDelete
  16. These Oreo Pop's are AMAZING. Thanks for sharing the recipe. I just have a question about storage, how long do they last and do they need to be stored in the fridge because of the cream cheese? Thanks for your time.

    ReplyDelete
  17. Thanks! they easily last 3/4 days well and I have eaten them up to a week later and still ok.

    Yes refrigerate these ones, if the decorations like butterflies are well dried before you pop them on they should be find in the fridge.

    ReplyDelete
  18. Thanks for your fast response. How long can the pops be out of the fridge? Can I substitute the cream cheese for some else where the pops don't need to be refrigerated? Some like cake frosting?

    ReplyDelete
  19. Are you overseas or in Australia? If your in Australia at the moment I would recommend keeping them in the fridge until the last minute as it is so hot, yes you can use cake frosting in place of cream cheese, probably a little less as it is softer. The finished product will also be quite a bit sweeter.

    ReplyDelete
  20. I'm overseas, in the US. I was going to make them as a treat to be place on the table at a 50th birthday party and I'm just concerned about them sitting out all night. Do you think they will be okay?

    ReplyDelete
  21. These are so lovely! I used cream cheese and whipped cream mixed with cake crumbs and was overjoyed what the cream cheese brought for a home made flavour! Yours are simply gorgeous, I was sure excited to see them xox

    ReplyDelete
  22. hi where can i get the Wilton Chocolate Melts? i popby to safeway but didnt find it

    ReplyDelete
  23. Have just discovered Cake Pops & googled them to find your blog. Gave these Oreo ones a go. The taste was great & the whole family loved them. Although the melting of the Wilton Chocolate Melts I found difficult & didn't really get the consistancy to dunk the rolled balls neatly. But a great, quick recipe to practice on.

    ReplyDelete
  24. Hi thanks for the feedback. You definitely need to melt in some copha with the Wilton Melts I think to get a good dipping consistency.

    ReplyDelete
  25. These look so cute and so yummy! I can't wait to try it out myself! Thank you

    ReplyDelete
  26. Hi, can I use Hershey's chocolate bars and melt them and use them as dipping chocolate?
    Thanks!

    ReplyDelete
  27. Yes you can use Hershey's chocolate but it would not be as smooth as these ones without adding some type of oil to thin the chocolate out. I use copha in Australia, in the US you could use paramount crystals (which is a type of oil) or apparently crisco. See what the chocolate looks like when you melt it and then add the oil to make it a dippable consistency. Or if you don't mind it looking a little rough don't bother with the extra oil, or better even still make is super bumpy by tapping the back of a spoon all over it and say that's they way you like it :)

    ReplyDelete
  28. Thanks for the great advice! Will try that out :)

    ReplyDelete
  29. These look great - can't wait to try them. Also from Brissie and wondering where to get the melts and food colourings?

    ReplyDelete
  30. Hi Jules, you can get the melts which already come coloured from Spotlight, Kitchenware Plus, Cakes around Town and Baking Pleasures all Brisbane. Cakes around Town and Baking Pleasures have online stores and you should also be able to grab special oil based colours for chocolate. I always melt about 30g or more of finely chopped copha into the bag of melts, it helps to keep the finish smooth.

    ReplyDelete
  31. Hi Linda! This is really a great recipe that I can do with my little sister before any family activity on a sunday afternoon. I never thought of crushing an oreo and making it as a core of a truffle pop will be so delightful. Thanks for sharing this wonderful recipe.

    Haley

    ReplyDelete
  32. Hi Linda! This recipe is absolutely amazing! Did you take out the filling when you put the Oreos in the processor or not? I wasn't able to find the melts in my local store. I try to find them in the supermarket if I have a chance.

    ReplyDelete
  33. Hi Linda,

    Was wondering how far in advance could you make these and could I use white choc melts and add colouring?

    Also could they be frozen?

    Thanks

    ReplyDelete
  34. They should be fine in an airtight container for up to 3 days. You can make the balls in advance prior to dipping and freeze them wrapped in plastic wrap and then in an airtight container. Defrost them in the fridge still in the airtight container and the follow the rest of the instructions.

    ReplyDelete
  35. Food Handling Safety Rips...oops sorry did not get back to you. Just process the Oreo's whole with the cream and all. If you are in Australia you should be able to find Nestle Melts in the supermarket or Spotlight has the Wilton melts.

    ReplyDelete
  36. Hi Linda,
    love your blog, just wondering where i can buy paramount crystals in Sydney ?

    I have pre order your book and can't wait to receive it .

    Grace

    ReplyDelete
  37. Hi I get them online, but if your in Australia it's way cheaper to just use copha. See the witch cauldron ones I just made up for the pic where I mix it in.

    Link to cauldron pops
    http://bubbleandsweet.blogspot.com/2011/10/double-trouble-witch-brew-cauldron-cake.html

    Link to paramount crystals
    http://www.theraspberrybutterfly.com.au/store/pc/CK-Paramount-Crystals-255p2137.htm

    ReplyDelete
  38. These look terrific! I plan to make them and put them into Florist's Foam to make a flower arrangement .. I do direct sales, and plan to have a "Pick A Pop" incentive ... if people book a party with me, they get to Pick A Pop, and there will be colors at the bottom of the stick signifying what they have won!

    ReplyDelete
  39. Just one question: do you take the oreo's cream out before the procesor????
    Thanks

    ReplyDelete
    Replies
    1. Nope you just pop them in whole with the cream still in. Soooo easy and yummy too :)

      Delete
  40. Could you use peanut butter instead of cream cheese?

    ReplyDelete
  41. What about double stuffed Oreos? Then maybe you won't need as much cream cheese? Cream cheese and oreo doesn't sound appetizing to me.. Any suggestions?

    ReplyDelete
    Replies
    1. Hi, I have to agree that it doesn't sound right to mix the cream cheese with the Oreo, but it's one of those things that once you mix it together it just is sooo right. Especially with the candy coating as well, perhaps it is because the Oreo's and candy coating are so sweet that the mildly sour cream cheese takes some of the tooth aching sweetness away. I did try them once with frosting instead of cream cheese and I found the end result very very sweet. You can actually reduce the amount of cream cheese to end up with a bit of a firmer truffle if you like just experiment to see what works best for you.

      Delete
  42. Thank you so much! I'm making these next weeke d for a birthday party and can't wait!

    ReplyDelete
  43. Hi, I live in Israel and here you can't get Copha or any of the other suggestions. Is there anything else you can think of that I can add? Maybe butter?
    Can't wait to make them for my sons Birthday.
    Thank you

    ReplyDelete
  44. These look wonderful. I especially love the butterfly detail. I made some Oreo pops tonight. I simply coated the oreo with melted white chocolate and then with colourful springles. I wanted to make some cake pops for my upcoming engagement party in Brisbane, to give as guest favours, but I'm not talented enough unfortunately.

    ReplyDelete
  45. Hi, recently I've tried making the pops and it's very yummy!! But my hubby wants me to make it less sweet and I've replaced the normal chocolate to semi sweet. But seem like it's still very sweet, what can I reduce? Pls advice.

    ReplyDelete
    Replies
    1. Hi you might need to try a different type of cookie that might be less sweet, what country are you in? Is there a chocolate cookie that does not have the sweet white cream sandwiching it together? Otherwise in my book Sweets on a Stick I have a cheesecake pop and I do not use any sugar in the cheesecake recipe to counter all the sweetness in the chocolate. Good Luck.

      Delete
    2. Thank you for your prompt reply, I'm from Singapore.I'm not a orea cookie fan so I didn't know it's so sweet. Haha, maybe I will try to scope out the white cream from the oreo cookie and see how it goes. I'm going to make the pops for my son's 1 yr old birthday this coming wkend. Once again thank you!!

      Delete
  46. Hi Linda, have you tried using candy melts instead of chocolate melts? I can't find any chocolate melts in store so I'm thinking is the taste as good as using candy melts(vanila flavour).

    ReplyDelete
  47. These are great, thanks so much for a easy to follow post and super yummy recipe!!!!!! My youngest broke my oven and I came across your site looking for no bake options for party treats. We had a ninjago party for my son's 5th birthday and these cake pops were super easy to whip up and dip in different colours for each of the ninjas. I've shared your site on my business facebook page https://www.facebook.com/LittleBoysToys as I have had heaps of requests for the recipe. Oh, and those butterflies are gorgeous!!!
    Deb :)
    www.littleboystoys.com.au

    ReplyDelete
  48. I was making these and got side-tracked. My little balls are frozen hard. Can I just let them thaw a little and move on?
    I love this recipe!

    ReplyDelete
  49. Hi there. I am going to try this recipe. But with a vanilla buttercream. Can you advice me the quantity that I should use to make my cake pop just nice? I have a 454 g @ 1LB of Oreo crumbs here. Hoping for a prompt reply. Thanks!

    ReplyDelete
    Replies
    1. Hi, I tried the recipe out using vanilla buttercream in place of cream cheese but it was too sweet for my tastes. The slight sourness of the cream cheese takes a little sweetness of the edge of the cookies and chocolate. Cheers Linda V

      Delete
  50. I really like the Oreo center, but using the candy melts is entirely too much sweetness. Any other suggestions to cut down on the coating sweetness besides semi-sweet coating?

    ReplyDelete
    Replies
    1. Hi I have seen people rolling in coconut or sprinkles in place of the candy coating. Usually they do not pop the truffle on a stick if they do that. Cheers Linda V

      Delete
  51. If you put them in the fridge, once you take them out, don't they go through condensation where the chocolate "sweats"?

    ReplyDelete
  52. Hi Linda, I've just found these gorgeous looking cake pops and have decided to try them for my little girl's 8th birthday party. She passed away two years ago from an asthma attack, but we still celebrate her birthday each year with her friends. This year I'm doing a High Tea, and think the butterfly is just perfect as a symbol for our little Sian. I just have a few questions - firstly, how far ahead could I make them - could I roll them and freeze them a couple of weeks ahead and then coat them a few days before? Secondly, can I use normal white chocolate (as opposed to the coloured melts - I really don't like the compound chocolate they use), and add my own colouring or will the chocolate seize up once the dye is added? Lastly, can I use white chocolate instead of dark in the modelling chocolate? Thanks so much Linda.

    ReplyDelete
    Replies
    1. Yes you could make and roll them, wrap them in plastic/glad wrap and then pop them inside an airtight container to freeze. Defrost in the fridge before use and make sure there is no condensation on them for dipping. Yes you can use regular white chocolate, to add your own colouring you require special oil based chocolate colours or to add a product call flocoat (by americolor) to the gel colors first. Or you could use some of the already coloured candy coating and mix with regular white chocolate to come up with a soft pink, like in this posts pictures. Yes you can make white modelling chocolate but the ingredients change a little. You can actually buy it already made up now from specialty cake stores, or maybe make fondant ones like in this post: http://bubbleandsweet.blogspot.com.au/2013/03/butterfly-kisses-cake-pops.html Cheers and I hope your party is beautiful for you, your family's and daughters friends celebration of Sian's life.

      Delete
  53. This comment has been removed by the author.

    ReplyDelete