Oreo Truffles by Susan Fleischmann Farbstein

Oreo Truffles

From Food.com

Yield: 40 truffles (approximately)

1 lb Oreo cookies ( 3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract ( using different extracts allows for subtle flavour changes…(optional)
1 lb milk chocolate*
1/2 lb white chocolate*
* can use coating chocolates instead

Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

Directions (cont.)
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.

Note: Instead of the chocolate coating, you can also roll truffles into various mixtures – chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars — still pretty — less work.


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