Bride and Groom Truffles
These adorable homemade bride and groom truffles are the perfect gift for couples to be! Festive, delicious and oh-so-fun with an oreo truffle base!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
A few weeks ago, my husband asked me to make an edible gift for a couple who were about to tie the knot. Both the soon-to-be bride and groom had tried and loved some oreo truffles I had made previously, so my husband requested that I somehow incorporate those truffles into a wedding theme.
My first thought was just to package them up all pretty in white or silver, or something along those lines. But then I got to thinking. Wouldn’t it be more fun to incorporate the wedding theme right into the truffles?
For the favors at our own wedding we had “bride and groom” brownie pops. So I decided to try to do something similar.
First off, let me just say that I’m no professional and that the brownie pops at our wedding looked much better. Ha. But it’s the thought that counts right? And these turned out pretty cute, if I do say so myself.
Now, you can obviously use any flavor of homemade truffles to make these. I used the oreo ones this time (recipe included in the notes section below), but use your imagination – the sky’s the limit.
Additional Homemade Candy Recipes You Might Enjoy!
- Oreo Football Truffles
- Homemade Champagne Marshmallows
- Vanilla Bean Sea Salt Caramels
- Dark Chocolate Pistachio Toffee
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- homemade truffles (shaped into balls and chilled but not dipped in chocolate)*
- good quality dark chocolate, chopped**
- good quality white chocolate, chopped**
- silver shimmer sprinkles and/or white sugar pearls
- piping bag and small tip
- Line two baking sheets with wax paper and set aside.
- Once your truffles are thoroughly chilled, begin by melting the dark chocolate to make the “grooms.” To do this, add the chopped chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Using two forks, dip the balls into the melted chocolate so they are well coated, shake off the excess and then place on one of the prepared baking sheets to dry. Repeat with half of the truffles.
- Once you have dipped half of the truffles in the dark chocolate, melt the white chocolate in a separate bowl using the same method described above. To make the “brides,” dip the remaining half of the truffles in the white chocolate one at a time. After you set each truffle on the other prepared baking sheet, sprinkle the truffle generously with the silver shimmer sprinkles or the sugar pearls. You want to do this before the chocolate has a chance to set. Do not roll the truffles in the sprinkles (that will result in a giant mess – or maybe that’s just me). Alternatively, you can use the sugar pearls to make a pattern on the truffle (on some of the truffles I put them in a little circle to resemble a necklace). Repeat with the remaining truffles.
- Once the “grooms” have had a chance to set, melt a small amount of white chocolate. You want it to be melted but not too runny. For this portion, I was able to use the remainder of white chocolate from dipping the “brides.” My “grooms” were set enough after I finished dipping all the “brides” in the white chocolate. Spoon the chocolate into a piping bag fitted with a small tip (I used a #2 tip). Pipe the bow ties and buttons on the groom truffles. I did a few test runs on the wax paper to make sure I had it down before doing it directly on the truffles. This is also a good way to make sure your chocolate is not too runny and will hold its shape.
- Let the chocolate set completely before removing the truffles from the baking sheets. Refrigerate until ready to serve.
*Once you have your truffles shaped into balls, make sure they have chilled so that they can harden before you dip them in chocolate. Otherwise you’ll end up with a gloppy mess.
**Quantities for the chocolate will depend on how many truffles you are making. I used about 8 ounces dark chocolate and about 10 ounces white chocolate, which was enough for the oreo truffle recipe described as follows:
- 30 oreo sandwich cookies
- 1 (8 ounce) package cream cheese, softened
1. Add the oreo cookies (cream and all) to the bowl of a food processor and process until they have a fine consistency. Transfer to a medium bowl and add in the cream cheese. Use a wooden spoon to mash the two together. Mix until well combined.
2. Line a baking sheet with wax paper (preferably one that will fit inside your freezer).
3. Roll the oreo mixture into small balls about 1-inch in size and place on the baking sheet. Once you have shaped all the truffles, place the baking sheet in the freezer for about 45 minutes so they can harden before dipping in the chocolate.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 150 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 2mg Sodium: 62mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 1g