OREO TRUFFLES BALLS RECIPES

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
• In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
• Store in airtight container, in refrigerator.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

Steps:

• Line a large baking sheet with parchment paper.
• Add 39 Oreos (stuffing and all) to a food processor and pulse until the cookies are ground down to a fine crumb (1-2 minutes). Reserve 3 cookies for topping.
• Add the cream cheese to the food processor and continue to pulse until the mixture is smooth (30 seconds to a minute).
• Scoop out the mixture and form into a 1-inch balls, placing each on the lined baking sheet. (I made 24 truffles.)
• Chill the balls in the refrigerator for 30-45 minutes (or until firm).
• When ready, add chocolate and oil to a microwave-safe bowl and heat in 20-second increments, stirring after each time, until the chocolate is melted and creamy. Let it sit for 2 to 2½ minutes to cool slightly before dipping.
• Remove the Oreos from the refrigerator. (It's helpful to only remove a few at a time to prevent them from getting too soft.) Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
• Using a fork, lift out the chocolate-covered oreo truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.)
• Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Store candies in the refrigerator in an airtight container for up to 2 weeks.