Mother’s Day is on Sunday and I still haven’t gotten a gift for my momma. #HELP
If I order something online at this point, it may not get here on time (unless I’m ordering it from Amazon Prime, holla) so it’s time to get creative. In addition to writing my momma a Mother’s Day card, reminding her how much I appreciate her and love her endlessly, I’m going to spend some of my time in the kitchen! (Are you shocked?) 😛
Flowers are always a great go-to gift for our mommas on Mother’s Day. So why don’t we make our mommas some edible roses?! Introducing Oreo truffle roses!
I’m straight up obsessed with these. I wish I could make these all of the time and keep them around in my kitchen. But if I did that, the flower bunch would slowly end up decreasing in flowers. And by slowly I mean every time I walk past my kitchen table. So there’s that.
These roses are completely edible. The inside is an Oreo truffle dipped in white chocolate (and I added sprinkles
just for fun and for a pop of color). I like using golden Oreos instead of regular Oreos because the color is much more soft and simple. It’s more pastel-like with the sprinkles, too. Very springtime. 😉
Basically the inside of our roses are Oreo pops. But to make it extra special, the outside of the Oreo pop is colored fondant, arranged as a flower! And boom, we have an Oreo truffle rose!
Watch the video below from Maria Menounos’s digital magazine “Hello EveryGirl” to see how I make Oreo truffle roses!
Happy Mother’s Day to all of you phenomenal mommas!! May your day be filled with showers of love and affection from those who you adore most in this world.
Separate the "stuff" from the golden Oreos. Place the crackers of the Oreos inside the Ziploc bag. Use a rolling pin to finely crush the golden Oreo crackers.
Add Oreo crumbs to the medium size bowl. Add the "stuff" and the cream cheese. Mix entirely with your fingers and knuckles. Add a small amount of sprinkles - as many spinkles as you'd like.
Roll the mixture into one inch sized tear drops. Place on the wax lined baking sheet.
Put baking sheet in the freezer for 15 minutes to allow the Oreo truffles to solidify just a tad.
Melt the white chocolate in the microwave in 30 second increments until nice and smooth.
Remove Oreo truffles from freezer.
Dip the tip of the lollipop stick into the white chocolate, about a quarter of an inch deep, then gently insert it into the bottom of the teardrop truffle. Repeat with remaining truffles.
Place the baking sheet back into the freezer for five minutes to allow the white chocolate to harden around the truffle.
Remove sheet from freezer. Reheat white chocolate for 30 seconds if need be.
Dip the entire Oreo truffle into the white chocolate. Gently tap the stick against the rim of the cup to allow the excess white chocolate to drip back down into the cup. Place in the foam block. Repeat with remaining Oreo truffles. Move foam block off to the side.
Using a toothpick, dab whichever color of royal icing you prefer on the white fondant. Use your fingers to knead the color into the fondant.
Place the fondant in between two sheets of wax paper. Use the rolling pin to roll the fondant to about an eighth of an inch thick. Use a six-petal flower cookie cutter to cut out the fondant. Use your fingers to extend the petals so they're thinner and imperfect.
Make sure to have a small cup of water near you. This will act as an adhesive. Insert the bottom of the lollipop stick into the center of the fondant. Using a toothpick, dab a small amount of water at the base of every other petal. Fold one petal at a time around the white chocolate, then make sure the other two petals are wrapping around each other.
Add the other three petals around each other, one by one, adding water close to the base of each petal, to ensure the fondant holds its shape. Fold up each petal to make sure it's lying on one another.
Smooth out the base of the rose and gently push out the top of each petal.
Place in fridge for 5 minutes to allow the fondant to chill.