This is one of those great recipes that is fancy enough to impress, but so simple to make that you can whip them up anytime. (Seriously, they’re that easy!)
My beloved, who insists she can’t cook (I think she’s playin’ me) makes these for us every once and a while, and it’s always a test of will-power to see in they’ll actually last until dessert!
The recipe is completely adaptable. There are multiple flavors of Oreos you could try besides the mint, as well as lots of coatings (white chocolate, butterscotch, dark chocolate, and peanut butter chips all come to mind…)
Mint Chocolate Oreo Truffles
Yield: About 40 truffles
1 lb Oreo cookies, I used Mint flavor here.
8 oz cream cheese (room temp)
1⁄2 tsp. vanilla extract
1 lb milk chocolate
1 1⁄2 lb milk chocolate melting wafers
Powder the Oreos, a handful at a time, in your food processor, then add cream cheese (softened) and vanilla extract and process until completely mixed (no steaks of the cream cheese).
Roll, 2 tsp. at a time, into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line a couple of cookie sheets with wax paper. In double-boiler, melt the chocolate or (if included) follow the microwave directions on the bag.
One at a time, dip Oreo balls into melted chocolate with a slotted spoon, or if your tough, use your fingers, rolling to coat thoroughly.
Lift each out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet, and allow to cool.
Store in airtight container, in refrigerator, at least one hour, before serving (yeah, right!)
Optional: If you want to skip the “hassle” of melting the chocolate, your can take the Oreo balls, and roll in in your favorite topping…chopped nuts, chocolate sprinkles, cocoa powder, chocolate shavings, etc., etc…
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