Slowly melting chocolate
Still melting chocolate
Melted chocolate - finished
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.