Oreo Truffles

Yummy sweet chocolates that make a great gift, holiday treat, or just a sweet indulgence.

Start with a 16.6 ounce package of regular Oreos, (not double stuf). I like to open up about 10 cookies and take the one side without cream and put them into a ziplock bag. Then using a rolling pin or can of food, crush the cookies into a fine crumb powder. Set the bag of crumbs aside.

Put the rest of the cookies, including the cream, into a food processor and pulse until the cookies turn into a fine crumb.
When the cookies are crushed, dump the crumbs into a bowl with the softened 8 ounce package of cream cheese. Using the back of a spoon, mix the cookie crumbs & cream cheese into a soft dough. The dough will look wet, but you should be able to shape it.
Cover a baking sheet with parchment paper or waxed paper. Take about a tablespoon of dough and roll it a ball....
...or an egg, or a heart, or a square, or whatever shape might fit the holiday or reason that you are celebrating. Refrigerate the balls for at least an hour. The truffles will have a nicer coat of chocolate if the dough is cold and hardened.
Melt some chocolate (tips for melting chocolate below)... either white or milk or semi-sweet chocolate. Place a chilled ball of dough into the chocolate and using two forks cover the ball with chocolate. Once the ball is coated, pull it out with the forks and let the excess chocolate drip off the fork. Drop the covered truffle back down onto the waxed or parchment paper. Then you can embellish them in a few different ways.

• Take the first set of cookie crumbs that are in the ziploc bag and sprinkle a few crumbs on the wet chocolate.
• Drizzle an opposing color of chocolate onto the truffle: white on brown or brown on white.
• Leave the truffle plain, and drop some extra chocolate on top. While the chocolate is still wet, use the fork and swirl the chocolate on top as a design.
• Or just leave them plain.

Let the chocolate harden either by letting them sit out at room temperature or stick them into the refrigerator.
Once they have set, you can serve them up on a plate, or package them up in a bag embellished with a ribbon.
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(printer friendly version)

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg. (16.6 oz.) OREO Cookies, finely crushed

2 pkg. (8 squares each) Semi-Sweet Chocolate, melted

MIX cream cheese and cookie crumbs (about 4 cups) until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

How to Melt Chocolate:

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

How to Easily Dip Truffles:

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

How to Store:

Store in tightly covered container in refrigerator.