Oreo Truffles

By SewingDragonfly

From food.com

Reviewers notes: After cookies are ground in food processor, just add cream cheese and extract to the processor to mix everything together.

Another reviewer indicated that the mint Oreos work great too.

Ingredients

• 1 lb Oreo Cookies
• 8 oz cream cheese, softened
• 1/2 tsp vanilla extract (using different extracts allows for subtle flavor changes - use up to 1 tsp mint extract) - optional
• 1 lb milk chocolate
• 1/2 lb white chocolate

Details

Servings 40

Preparation

Step 1

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and extract until thoroughly mixed. There should be no white traces of cream cheese.

Roll into small balls and place on wax lined cookie sheet. Refrigerate for 45 minutes.

Line two cookie sheets with wax paper. In double boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax paper lined cookie sheet.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.

Store in airtight container in refrigerator.

When time is short you can skip the “dip” and roll truffles in various mixtures - chopped nuts, chocolate sprinkles, colored candy sprinkles, cocoa powder, chocolate shavings, colored sugars, etc