1(8-ounce) package cream cheese, at room temperature
8ouncessemi-sweet baking chocolate
Optional: sprinkles
Instructions
Line a baking sheet with parchment paper.
In a food processor, blend Oreo cookies and softened cream cheese until the cream cheese is well blended. I like to divide the cream cheese into 4 even sections and then place on top of the Oreos throughout before starting the processor. This helps ensure the cream cheese gets evenly distributed.
Using the best kitchen tools available - your hands - form 1-inch balls. Simply roll them around between the palms of your hands until they are nicely rounded. Place onto the prepared baking sheet.
Chill in the refrigerator for about 10-15 minutes. This really helps set the truffles and also helps the chocolate coating go on more smoothly.
In the meantime, melt the baking chocolate in the microwave for 30 seconds. Stir, then microwave in 10-second intervals, stirring well in between each one, until chocolate is just melted.
Remove the truffles from the refrigerator and dip into the baking chocolate, fully coating all sides.
Place coated truffles onto the prepared baking sheet and refrigerate for at least 20 minutes until fully chilled, or until ready to serve.
Notes
This makes about 24 chocolate Oreo truffles.STORAGE TIP: Store in an airtight container in the refrigerator for up to one week.DECORATION OPTIONS: After coating with chocolate and before setting in the refrigerator, you can sprinkle colored sugar sprinkles over the tops.