Oreo Chocolate Truffles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Semi-sweet chocolate (60-70% cocoa)
02 -
Unsalted butter
03 -
Eggs, at room temperature
04 -
All-purpose flour
05 -
Granulated sugar
06 -
Vanilla extract
07 -
Salt
08 -
Cocoa powder (for dusting ramekins)
# Instructions:
01 -
Preheat oven to 425°F. Generously grease four 6-ounce ramekins or six muffin cups with butter, then dust with cocoa powder for easy release.
02 -
Melt semi-sweet chocolate and butter together over low heat or in 20-second microwave intervals, stirring until smooth and glossy.
03 -
Whisk sugar, eggs, and vanilla extract until well combined and slightly lighter in color. Gradually incorporate the melted chocolate while whisking constantly.
04 -
Gently fold in flour and salt until just combined. Avoid overmixing to maintain a tender texture.
05 -
Divide batter evenly into prepared ramekins. Bake for 12-13 minutes, or until edges are set but centers remain soft.
06 -
Let cakes rest for one minute. Run a knife around edges, invert onto plates, and lift ramekins after 10 seconds. Serve immediately while warm.
# Notes:
01 -
Avoid overbaking to ensure a gooey molten center.
02 -
Use an oven thermometer for accurate temperature control.
03 -
Semi-sweet chocolate with 60-70% cocoa content offers the ideal balance of sweetness and richness.