2 packages oreo cookies
2 (8 oz) blocks cream cheese, softened
4 packages semi-sweet chocolate (8 blocks in each package)
any toppings: crushed candy, toasted coconut, white chocolate, andes mint chips, more crushed oreos
Directions:
1. Crush the oreos into fine crumbs. ( I don’t have a food processor
so, I use a ziplock bag and my heavy rolling pin and wood cutting board)2. Blend the oreo crumbs with softened cream cheese until it forms a sticky, thick mix.
3. Roll into 1″ to 2″ balls (or 1/2″ to 3″ completely up to you) and place on a cookie sheet covered in wax paper
4. Refrigerate for at least one hour.
5. While the truffle balls are chilling, slowly melt your semi-sweet chocolate.
6. Drop one or two truffles at a time into the melted chocolate, using forks take them out slowly rotating them to drip off excess chocolate. Place onto wax paper.
7.If you are topping them with oreo crumbs, crushed candy canes, toasted coconut.. this is the time. If you want to top them with melted drizzled Andes mint chocolate, melted drizzles of white chocolate.. etc… chill them and then top them.
6. Drop one or two truffles at a time into the melted chocolate, using forks take them out slowly rotating them to drip off excess chocolate. Place onto wax paper.
7.If you are topping them with oreo crumbs, crushed candy canes, toasted coconut.. this is the time. If you want to top them with melted drizzled Andes mint chocolate, melted drizzles of white chocolate.. etc… chill them and then top them.
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