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Oreo Truffles

  I'm sort of the last one to get on this oreo truffle bandwagon, but whatevs!  Here they are.  Eat them and love them.

  Oreo turned 100 on Tuesday, March 6.  So rather than do something silly like eat 100 cookies, I just tried my hand at truffles for the first time.  I did a half batch, because it would be dangerous to have 42 of these babies sitting in the fridge.  Not 100, but bad enough.

  That was a lot of 100's there.

  So, these are super addictive, and you will have them for breakfast.  And they're super easy to make.  Just sayin.

  I also found that I preferred them after a couple of days in the fridge, I'm a big fan of letting flavors mix and congeal. 

  Sorry my writing is so exceptionally creative and witty today.  I'll try to tone it down.

  I am a sarcastic one.

  'Kay I'm done rambling, just make these.  They're a definite crowd-pleaser.

Oreo Truffles
Yield: about 4 dozen truffles
  • 1 package of Oreos
  • 8 oz. cream cheese, softened
  • 16 oz. semi-sweet baking chocolate, finely chopped
  • Chocolate chips for garnish, if desired (white chocolate chips would also be pretty)

Cover a baking sheet (or two) with wax paper.  Blend the Oreos in a food processor until very well crushed, or stick in a heavy duty Ziploc and take a rolling pin to it.  Mix 3 cups of the cookie crumbs and the cream cheese until well blended (I ended up using my hands to knead it all together).  Set aside the rest of the crumbs to sprinkle on the truffles.  Shape into 1-inch balls, about half a tablespoon each (They might seem tiny, but they gain volume when dipped in chocolate.).  Place on the prepared cookie sheet and place in the freezer for 15 minutes. 

Meanwhile, bring a couple inches of water in a saucepan to a simmer.  Place the chocolate in a heatproof bowl and place over the simmering (not boiling!) water, stirring occasionally until melted and smooth.   When ready, dip the balls in chocolate, balancing on the tines of a fork.  Immediately sprinkle with leftover cookie crumbs and garnish with a chocolate chip.

Refrigerate on the baking sheet for 1 hour, or until firm.  Store in an airtight container in the fridge for up to two weeks. 

Sources: adapted from Good Eats 'n Sweet Treats, originally from Kraft