1(8-ounce) package cream cheese, softened to room temperature
16ouncessemi-sweet baking chocolate
Optional:
8ouncesgreen melting chocolate wafers
¼teaspoonmint or peppermint extract
Instructions
Place the Oreo cookies in a large food processor and pulse until course crumbles.
Add the softened cream cheese, and pulse to combine the cream cheese and Oreo crumbles.
Roll into small round truffle balls and place on a quarter baking sheet, half baking sheet, or plate lined with wax paper or parchment paper. Chill in the refrigerator for 15 minutes.
While the truffles are chilling, melt the chocolate in a microwave safe bowl in the microwave in 30-second increments, whisking smooth until melted.
Remove the truffles from the refrigerator and dunk the truffles, one at a time, into the melted chocolate. Use two forks to gently roll the truffles back and forth to fully coat each truffle, then allow excess chocolate to drip back down into the bowl before setting each coated truffle onto either the same baking sheet lined with parchment paper or a new one. Repeat until all of the truffles have been coated with chocolate. Chill in the refrigerator until set, at least 20 minutes.
Optional
For green truffles: In a separate microwave-safe bowl, melt the green melting chocolate wafers in 30-second increments until melted, whisking smooth. Coat half of the chilled truffles with the green chocolate and allow to chill in the refrigerator until you are ready to eat! If you coat half of the truffles with the semi-sweet chocolate and half with the green chocolate, you should have some melted chocolate leftover to drizzle onto the tops of the coated & chilled truffles for extra decoration.
If you want more mint flavor: add about ¼ teaspoon of mint extract or peppermint extract to the Oreo cookie & cream cheese mixture.
Notes
Storage: Store truffles in an airtight container in the refrigerator for up to 7 days.