Oreo Truffles with Marshmallow Fondant

5:00:00 AM

Anyone else love oreo truffles? I love love love them...because they're chocolate, of course! But as we're approaching Easter, I wanted to try a new spin on these truffles. So instead of the typical chocolate outer coating, we tried marshmallow fondant...and loved it!

What is marshmallow fondant? It's a really easy version of that dressy, smooth fondant that you see on fancy cakes--in particular, wedding cakes. However, fondant is known for being...less than tasty. I have to say that up until now, I haven't even considered using fondant because it seemed like either a lot of money to pay or a lot of hassle to make for a food item that doesn't taste good. I'm in the camp that it doesn't matter how pretty it is, if it doesn't taste good, it's not worth it.

But marshmallow fondant changed all that. Marshmallow fondant tastes like marshmallows, because it has only three ingredients (unless it's colored): marshmallows, water, and powdered sugar. It was really easy to work with--this was my first time using fondant. It's not perfect, but I love it!

So here' how you make your own oreo truffles with marshmallow fondant (Easter egg shape and color is, of course, optional!

1 package of chocolate sandwich cookies (18 oz)
1 package of cream cheese, softened (8 oz)
1 package mini marshmallows (10-11 oz)
2 lb powdered sugar
water as needed
oil or shortening to grease utensils

Crush the cookies. You can use a food processor or any number of other tools. I chose child labor with potato mashers. All 3 of my girls were in heaven helping mommy.

Then, mix the crushed cookies with the cream cheese. I used my stand mixer for this stage.

Chill the mixture for at least 30 minutes. Use a small scoop to make walnut sized scoops. Place on a cookie sheet with waxed paper and freeze for at least an hour.

To make the marshmallow fondant, place the marshmallows and 2 tablespoons water in a greased microwaveable bowl. Microwave on high for 30 seconds. Stir with a greased spatula. Microwave again, in 30 second increments, until melted. Add sugar by the cupful until the fondant resembles bread dough.

Turn out onto a greased silicone mat. Grease your hands. Continue to add sugar until no longer sticky. Divide and add food coloring, if desired. You'll need to add more powdered sugar after the food coloring.

If you add too much sugar and your fondant is cracking, add a little bit of water. Roll the fondant out to about 1/8 of an inch. Cut into circles large enough to cover the oreo truffles.

Pull the truffles out  of the freezer. Gently smooth out the fondant over each ball. If desired, shape into an egg shape. You may need to add a dusting of powdered sugar to combat stickiness with the addition of the moisture of the oreo truffle.

Cut additional pieces of fondant to decorate, if desired. Keep refrigerated until serving.

Makes 24 truffles.


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