Oreo Truffles

I made these last year for Christmas, but in the midst of the 45 or so other things I cooked for our massive holiday party, they kind of got lost in the mix. I found Oreos for a great deal and decided to whip some up for New Year's Eve this year...and then wondered how I ever survived without them for so long. They were gone quickly, and I found myself making another batch just two days later because I didn't get enough of them the first time. They are super easy and have only three ingredients, you can't go wrong here! I adapted the recipe slightly from Kraft Foods; I added extra cream cheese because I like the truffles soft in the center so they're melt-in-your-mouth delicious.


Oreo Truffles
Makes 50-60 truffles

1 package Oreos
1 1/2 pkg. (12 oz. total) cream cheese, softened
12 oz. chocolate (I used half milk chocolate and half semi-sweet chocolate, I also did some with white chocolate and they were all great)
1 oz. white chocolate

1. In bowl of food processor, finely crush Oreos. Mix thoroughly with cream cheese until all the crumbs are mixed in and no white streaks are visible. Form into small balls (I used a small cookie scoop and then rolled them into balls) and place on parchment lined baking sheet. Refrigerate for at least 2 hours or overnight.
2. Melt 12 oz. chocolate over double boiler, stirring constantly. Dip each truffle into chocolate using a spoon, being sure to tap against the side of the bowl to remove excess chocolate. Drop onto parchment lined baking sheet. Repeat with remaining truffles.
3. Melt 1 oz. white chocolate. Pour into ziploc bag and make a tiny hole in the corner. Drizzle over chocolates. Refrigerate until ready to serve, up to 72 hours (if they last that long!)