Oreo Truffles

If you were able to bring heaven down to Earth and turn it into a food, then I swear it would be Oreo Truffles. These are divine, delicious little balls of yumminess. I like to use a smaller scoop so that there's more chocolate to truffle mixture ratio, but you can decide how you want it. When preparing to make these the first time I looked at several versions of the recipe. I'm not sure who first made these, but the recipe is so simply that's it's hard to jack it up too much.

1 regular size pack of regular stuffing Oreos
8 oz cream cheese
chocolate (white, semi, dark, or in my case, I use vanilla almond bark from Walmart, one batch of these uses about 8-9 cubes)
additional chocolate or other type of decoration

These are so much easier to make if you allow the cream cheese an appropriate amount of time to soften. Don't rush, and this will go so much more smoothly. While the cream cheese softens, get your Oreo mixture ready. If you have a food processor, then put all of the cookies into it and process until you have a fine crumb mixture. If you don't have a food processor, then you can use a rolling pin or a flat mallet and a freezer-thickness plastic bag to process the cookies. Beat, roll, and move around until your crumbs are fine and small. Clearly, a food processor makes these sooooo much easier. lol Once processed, add to the bowl with your cream cheese.

Carefully and meticulously mix until the cream cheese in completely incorporated with the crumbs. The better mixed the more consistent and the better your truffles will be.

Use a cookie scoop if you have one - it will make this process so much easier - to form the truffles into balls and place on a cookie tray (that will fit in your freezer) lined with parchment paper.

If you don't own a cookie scoop then you can use a spoon and roll the truffles into a ball - this is a very messy process, but will get the job done as well. Process all of the mixture, and then place the tray into the freezer for 30-45 minutes so that the truffles will harden. This will keep them from falling apart so much when you're dipping them into chocolate.

To melt the chocolate, please please please follow the directions on your package. To melt the vanilla almond bark, I broke up the cubes and put them in a microwave safe container with a small scoop (about a teaspoon or so) of coconut oil. You can also use crisco if you don't have coconut oil.

 Melt in 20 second increments, stirring after each round until chocolate is silky smooth.

Drop a ball into the chocolate.

Use a fork to scoop it out.

Use a spoon to scoop the chocolate over the ball.

Tap the fork to loosen any excess chocolate. Then use a knife to slide the ball off the fork back onto the parchment. If you use sprinkles like mine, then you must do it within three or four balls or the chocolate will get too hard. You can also use another type of melted chocolate to drizzle over top. I think the sprinkles make them look like pretty little snowballs, so I've stuck with it. It also adds a nice little sugar crunch to the balls.

Once the balls have hardened, package into a sealed container and store in the fridge. I know these will remain fresh for a week, but honestly, they've never lasted much longer than a few days. Enjoy your little bites of heaven!