Oreo Truffle Balls.
You can cook Oreo Truffle Balls using 3 ingredients and 8 steps. Here is how you cook that.
Ingredients of Oreo Truffle Balls
- You need 1 packages of Oreo cookies (1lb. 2oz.).
- It's 1 packages of cream cheese (8oz) room temperature.
- It's 16 oz of chocolate chips (or substitute almond bark or candy melt).
Oreo Truffle Balls step by step
- Line 2 cookie sheets with wax paper..
- In a food processor, crush and process the Oreo cookies into fine crumbs, in 2 batches. Do not over-process, you do not want a powder. Or place cookies in a resealable plastic storage bag and crush with a rolling pin..
- Combine the cream cheese and all the cokie crumbs (in a mixer or food processor) until thoroughly mixed and a creamy dough forms (there should be no white traces of cream cheese)..
- Using your hands, roll the dough into wallnut-size balls, approximately 1 in. in diameter, and place on prepared baking sheet. If the dough becomes too soft to work with, chill it in the refrigerator..
- Refrigerate or freeze the balls at least 1 hr..
- Melt the chocolate chips in the microwave using medium to high power. Microwave for 1 min, then remove and stir. Return mixture to the microwave heating for 10 - 15 second intervals, stirring for 30 seconds between heating sessions. When most of the chips or bark is melted, a final stirring should melt the remainder. Do not overheat the chocolate or it will seize..
- When ready to coat the truffle balls, remove them from the refrigerator or freezer. Using a fondue fork, small fork, wooden skewer, toothpick or chopstick, dip each ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the coated balls on wax paper. If the coating begins to stiffen, reheat it briefly in the microwave..
- Immediately sprinkle or drizzle the tops with the optional toppings, if using. Let sit at room temperature until coating dries. Refrigerate until firm, or serve at room temperature if you prefer a softer center. Store covered, in the refrigerator..