Oreo Truffles

 

Instructions:

• 1 lb Oreo cookies (3 sleeves)
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
• 1 lb milk chocolate
• 1/2 lb white chocolate

Directions:

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

 

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

 

3. 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.

 

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

 

5. Store in airtight container, in refrigerator.

 

6. Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.