College Kitchen: Valentine’s Day Truffles

Add some decadence to your love life.

Cookie dough and Oreo truffles garnished with sea salt flakes and white chocolate icing.

James Healy

Cookie dough and Oreo truffles garnished with sea salt flakes and white chocolate icing.

Yena Lee

Instead of waiting for the last minute and getting a standard box of chocolates at CVS, plan ahead and surprise your Valentine with a box of homemade truffles.

For all the people with a Valentine this year, what better way to show your sincerity than with a box of homemade truffles? And for all the single ladies (and gentlemen), make these truffles, grab a bottle of wine, turn on Netflix and treat yo’ self.

 

 

Cookie dough truffles

 

If you’re a lover of cookie dough, these are not only safe to eat (no eggs!), but they are decadent and delicious.

Though using a stand mixer or hand mixer to cream the butter and sugar is easier, using good ol’ elbow grease is a fine option as well.

 

1/2 cup butter (room temperature)

3/4 cup packed light brown sugar

2 tablespoons milk

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon (optional)

1 1/4 cup flour

1/2 cup mini chocolate chips

1 teaspoon salt (for garnish)

1 1/2 cup chocolate, melted (to coat)

 

1. Cream the butter and sugar together.

2. Add the vanilla, milk and ground cinnamon (optional), and mix thoroughly.

3. Add in all flour, 1/4 cup at a time.

4. Blend in the mini chocolate chips.

5. Place the mixture in the fridge for 10 minutes.

6. Use your hands or a cookie dough scooper to roll the cookie dough into 1-inch balls.

7. Place them in the freezer for 30 minutes to firm.

8. Use the standard double-boiler method to melt the chocolate for coating the cookie dough balls.

9. Coat the cookie dough balls, and place them back into the freezer for 30 minutes or until the chocolate coating hardens.

10. Garnish top of truffles with salt.

 

 

Oreo truffles

 

Made of only two ingredients, Oreo truffles are college-budget and college-time friendly.

Though it’s easier to pop the cookies into a food processor and blitz, you can also just throw the cookies into a Ziploc bag and crush them with your hands or a makeshift rolling pin.

 

1 package of regular Oreos

8 ounces cream cheese, cubed

1/2 cup white chocolate, melted (optional garnish)

 

1. Toss all the cookies into a food processor and crush them well. (If you have a small one, do it in parts.)

2. Add the cream cheese, and mix well. Make sure there are no cream cheese streaks.

3. Pop the mixture into the fridge for 10 minutes.

4. Use your hands or a cookie dough scooper to roll the Oreo mixture into 1-inch balls.

5. Put them into the freezer for 30 minutes to firm.

6. Drizzle the Oreo balls with some melted white chocolate for a classic truffle look (optional).