Last year for my hampers – I made these very yummy Oreo Truffles pictured above.
This year, I have found that my budget for Christmas has tightened (whose hasn’t?) can’t stretch to buying Oreos (come on.. a £1 per stupidly small packet?!) so I decided to experiment using that trusty biscuit barrel staple, the bourbon biscuit.
Ok, ok, I know it doesn’t look as exotic to us Brits as the Oreo, but it works just as well, and produces some pretty tasty results.
250g of Philadelphia or equivalent (I used Sainsbury’s own brand)
500g Bourbon Biscuits
400g of Milk Chocolate
- Blitz the biscuits in a food processor till they are a fine crumbly mix. (You can just put them in a plastic bag and attack them with a rolling pin if you are without a food processor)
- Mix the biscuits & Philly together.
- Roll small amounts of the mixture into little balls onto greaseproof paper or a silicone tray. (I wear CSI gloves for this because it stops them sticking to my hands which I HATE!)
- Chill for 30 minutes (minimum…I try to leave mine overnight)
- Melt the chocolate till molten (either do this on the hob or do it in small sections in the microwave)
- Cover the Philly/Biscuits balls with chocolate.
- Fridge till set.
They can be quite fiddley to put the chocolate on, but once you get into the rhythm of it, it’s quite therapeutic. I use two spoons, one table and one tea, I put the ball on the teaspoon and then I dunk the tablespoon in the chocolate. I then move the ball between the two spoons until it is completely covered before putting it back on the teaspoon (which should have less chocolate on it than the tablespoon) before placing it on a silicone tray/greaseproof paper.
Can take a while but the taste is TOTALLY worth it!