Posted by bakingway
One of the recipes that has gone round and round the internet is Oreo Truffles. Rachel and I decided to try them and serve them at her son’s party. To say they were a “hit” would be an understatement! I thought we made way too many, but as it turned out, they disappeared in no time at all.
I’m warning you: these are rich AND addictive. You’ll eat one too many, but have no regrets!In a food processor, process until fine crumbs are formed: 1 bag of Oreos Add and pulse in food processor until it comes together: 8 oz. Cream Cheese, softened Refrigerate the “dough” for at least one hour. Roll in balls approx. 1-1/2″ rounds. Stick a candy stick (available in craft stores) through the center of each ball. Press firmly around the stick to secure. Place the balls on a parchment lined cookie sheet. Refrigerate again. (the warmth of your hands will soften the dough as you shape, so refrigerating again will allow them to chill off properly before dipping.) Melt slowly over a hot water bath: 1 bag of Chocolate Chips (Milk, Dark, White or colored or all – in separate bowls)
When the balls are sufficiently chilled and the chocolate is melted, dip each in the chocolate up to the stick. At this point, if you wish to roll or dip them in something such as Oreo crumbs, ground nuts, powdered sugar, (anything, really) do so now, before the chocolate sets up. Place each back on the parchment and allow to chill before serving.
I suggest storing them in the refrigerator because they melt fairly easily due to the cream cheese. We drizzled our truffles with colored chocolate after the dark chocolate had set. These also would freeze well.