Oreo Truffles

While we were living in Dallas working with CARES each team was to bring treats into the leasing office once a month. Erin made a big hit when she brought these into the leasing office (that further obligated her to be truffle maker extraordinaire for the next couple of years). These little treats are, in theory, quite disgusting. But once you take a bite you forget the ingredients and give way to the chocolately goodness. Only make these if you want to impress folks and be obligated to make more.



1 lb Oreo Cookies
8 oz Cream Cheese
1/2 to 1 tsp. Extract (vanilla, almond, mint or whatever sounds good to you)
1 lb. Milk or Semi-Sweet Chocolate (after experimenting I prefer to use the Wilton baking chips)
1/2 lb. White Chocolate (see note above)
Food coloring if you would like your drizzle to be colored

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 and food coloring if you are using it. Using a fork, drizzle white chocolate over balls (I prefer to use a plastic squeeze bottle that you can find in the cake decorating section of Michaels). Let cool.

Store in airtight container, in refrigerator.