I cannot begin a review of the great Oreo Truffle without stopping to name check Reading’s finest Thomas Hawkins, who first brought these delights to our attention. Since then, we’ve had them at various family gatherings, and never without great applause. They are lovely things: Oreo crumbs combined with cream cheese, rolled into little balls, and covered in chocolate. So when we were asked to bring something to a Valentine’s party at the weekend, it seemed like a good opportunity to find out if they really were as easy as everyone said. And who doesn’t need a good truffle in their repertoire, eh? It makes you look skilled, even if – as in this case – you don’t need to be.

The ingredients list is reassuringly short: one carton of good quality cream cheese (the cheaper stuff is too watery), two packets of Oreo cookies, and what turned out to be around 400g of milk chocolate (this was a little skimpy towards the end, but was just enough), with whatever decoration you prefer. We went for white chocolate and sprinkles. A short – if unexpectedly expensive – shopping trip, which usually bodes well, and the method looked beautifully simple. So far, so good.

Ah, but the Oreo Truffle wants something else from you, and it’s not piles of obscure ingredients or head-buzzing complexity: it’s so much of your time that you feel like your entire weekend was Oreo-themed. It’s not that the different stages are especially time-consuming, just that there’s quite a few of them and each stage is punctuated by hours of chilling in the fridge. So on Friday we crumbled up the Oreo cookies (a wonderfully sticky task, this, because you mash them up filling and all) and combined the biscuit-sand with the cream cheese. At first, wary of our temperamental food processor, we crumbled them with the back of a ladle. Several palm injuries later, we tried the food processor, which went surprisingly well. You could always, of course, put them all in a food bag and have at it with a rolling pin. Once the cream cheese had been added, we rolled the mixture into little balls – the smaller they are, the easier they’ll be to eat – and put them in the fridge overnight, where they sat looking disturbingly like the droppings of a giant, orderly rabbit.

The next day came the dipping in melted chocolate. We used giant barbeque skewers to get them in and out, though cocktail sticks would’ve been neater (I forgot to buy some).

Chocolate bottoms

And finally, after another couple of hours in the fridge, we decorated them. I really wish I had one of those whizzy little things you use to drizzle chocolate. We had to use a teaspoon, which wasn’t the neatest of implements. But once we’d shaken chocolate sprinkles over the whole lot, they looked pretty snazzy.

We meant to go for the Jackson Pollock effect, honestly.

I bet you can’t guess what came next. That’s right! More fridge time! And they had to be clingfilmed thoroughly each time, because we had leftover Thai curry in the fridge, and if you can show me one person who likes eating chocolate curry balls at parties, well, I’ll be surprised.
Still. When the end result is something like this, who can resist?

Deliciousness: Yummy. They can be a bit sickly in large quantities, but in little bites they’re perfect.

Complexity: Not hard at all, but be sure to pre-warn your fridge.

Washing-up pile: Three bowls, one tray, one blender, and umpteen spoons. Moderate.

Casualties: A couple of ladle injuries, and a fair few accidental skewerings.

Postscript: This entry, you may have noticed, overuses the word ‘we’. That’s because the Other Half did a large percentage of the work. There’s only so much ladle-wielding I can do on a Friday night.