July 4, 2010

Oreo Truffles



Slowly melting chocolate

Still melting chocolate

Melted chocolate - finished

First 9 cookies

First 9 cookies - processed

Remaining 36 cookies - processed

Mixing cookie crumbs & cream cheese w/ hand mixer

Dipping the balls into the chocolate using 2 fork method



1 16-ounce pkg Oreo cookies
1 8-ounce pkg cream cheese, softened
2 8-ounce pkg Baker's semi-sweet baking chocolate, melted


Place chocolate in small saucepan over low heat; stirring frequently. Don't put all the chocolate in at once. Let a few melt, then add more until they're all melted. Set aside.

Crush 9 cookies to fine crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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