Yields: about 36 truffles
Ingredients
1 package oreo cookies (divided… use whole cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate for melting
Directions
Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.) Once dry, refrigerate and enjoy!
Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate. And for an extra twist, use mint oreos. I like them with a splash of raspberry extract mixed into the cookie and cream cheese mixture. If it tastes good with chocolate, try it in these truffles!
Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate. And for an extra twist, use mint oreos. I like them with a splash of raspberry extract mixed into the cookie and cream cheese mixture. If it tastes good with chocolate, try it in these truffles!
