June 2008 Weddings
naylon511
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Oreo Truffle Makers - Come In.....
I made them once like 3 years ago and I think I am going to make them for dessert for Christmas Eve b/c I happen to have the ingredients on hand. HOWEVER, I remember that I only made them that one time because they were kind of a pain in the arse to dip in the chocolate. Anyone who has made them more often have any good tips and tricks?
Re: Oreo Truffle Makers - Come In.....
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I seriously use to be a candy making hater
But this year I found out a trick that went so much better and they look really good!
First, make sure your oreo balls are really cold (you don't necessary have to freeze them, but make sure they have been in the fridge for awhile). If you have a cookie dough scoop we used that this year to make our balls. Pack the cookie dough scoop full and then squeeze it out. They are flat on the bottoms, but this actually helped in the candy coating part.
When you dip don't really dip
. Place the ball on a fork. Hold it over your container of chocolate and spoon chocolate over your ball. Let it run off back into the bowl. Kind of tap the fork so most of the excess chocolate comes off and then slide it off onto wax paper using a knife.
Hope this helps! By using the cookie dough scoop and spooning instead of dipping our buckeyes and oreo truffles went so easily this year!!
I agree with making sure the balls are really cold and I kind of alternate between the fork method and toothpicks. If I use toothpicks I just make sure I decorate the tops to cover my toothpick hole sins
Making sure my chocolate is smooth is my biggest goal. It makes them look so much better. I always use chocolate bark and have fat on standby in case I need to thin my chocolate out.
OK I did the fork method last time but the small cookie scoop idea sounds interesting (I have one, so I may try it).
I have a feeling, now that I have read your responses, that my issue is chocolate. I always just use chocolate chips because that's what we have a ton of at holiday time baking but I feel like the stabilizers/wax/whatever in them isn't as good for melting and using that way.
I use the freeze and fork method. I use chocolate bark for dipping because when I have tried to do it with regular chocolate chips, I always burn them. If you use regular chocolate chips, you're supposed to add some shortening (i.e., Crisco) to them to make the texture better. A year or two ago, I found these neat little tubs of the bark at the store that you can microwave, which makes it pretty easy.
http://tinyurl.com/23j82d