Oreo Truffles

Oreo Truffles

16 oz package oreo cookies

8 oz cream cheese

semi-sweet chocolate chips OR white chocolate bark

canola oil

Process oreos until they are a fine powder.  Then in an electric mixer with the wire attachment, beat the processed oreos and cream cheese until completely combined.  Chill mix for an hour or up to 3 days. 

Form filling into small truffle size balls.  Smaller balls make more truffles, larger ones make fewer.  Simple logic.

Place truffles on a wax paper lined cookie sheet and freeze for at least 30 minutes up to 3 days. 

To prepare the candy coating:

Melt chocolate (chips or bark) and about 1 teaspoon of canola oil in the microwave for 1 minute.  Stir for 15 seconds.  Microwave for another 15 seconds.  Continue stirring and micro waving for 15 seconds at a time until chocolate is completely liquid.  This process will prevent the chocolate from burning. 

I use a fondue set once the chocolate is liquid to keep it from hardening.  Melt in the microwave first to save time and heating fuel.  Then transfer bowl to fondue burner. 

Take truffles out of freezer and dip one at a time in the chocolate candy coating.  Place back on wax paper.  Freeze truffles again after coating.  Then transfer to an air-tight container and store in the fridge for up to 2 weeks. 

Tip: If truffles begin to get soft when dipping, put them back in the freezer for 15 minutes.