Tuesday, March 27, 2007
In a food processor, mix one package Oreos and one package cream cheese. The mixture will come together in a firm, yet pliable dough-ish candy. Pipe with a pastry bag into quarter-sized rounds and freeze for about 10 minutes(first picture). Smooth out the truffle centers with your by rotating in the palm of your hands until smooth (picture 2). Dip in chocolate and leave at room temperature until firm. Decorate with royal icing flowers or white chocolate (the "H" is piped on with a tip #2 in white chocolate). Enjoy!
These were made for Danielle's music school, Harmony School of Music in Washburn, WI.
Black Olive Tapenade, Green Olive Tapenade and Roasted Red Pepper Tapenade waiting to be spread onto Rustic Beer Bread! YUM-O The recipes were adapted from Dave Liberman's easy to follow creations...