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Oreo Truffle Balls
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Source: http://whatscookingamerica.net/Candy/OreoTruffleBalls.htm
1 (1 pound, 2 ounce) package | Oreo cookies |
1 (8 ounce) package | cream cheese, room temperature* |
2 (8 ounce) packages | semi-sweet chocolate chips** |
Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.
If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.
Use latex gloves to roll the balls, less mess!
* You can use original or low-fat cream cheese
** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
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