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Monday, December 20, 2010

Oreo Truffles

My friend and running buddy Diane introduced these to me last year when at the end of Ragnar she gave some to each of us.  They are easy to make, completely addictive and even when made by my inexpert hands with lots of little hands assisting they turn out looking scrumptious.  Diane pipes melted chocolate into little decorations on top by squeezing it out of a small ziplock with a hole cut in it.  She will even add food coloring to white chocolate for different colors on top.  I took the easy way out and just drizzled some leftover chocolate on top.  I have even seen them done with crushed heath bar, chopped nuts, crushed candy cane or sprinkles put on top while the chocolate is still warm.

Oreo Truffles

1 package of Oreo cookies (mint or regular)
1 8 oz box of low fat cream cheese
Dipping Chocolate

1. In a food processor (or blender) mix the Oreo cookies till they are crumbs.  Mix in the cream cheese until it is smooth.
2. Line a pan with parchment paper.
3. Scoop out a tablespoon at a time and roll into balls.  Place each ball on the lined pan.  When done, place the pan in the freezer for at least an hour.
4. Melt milk, dark, or white chocolate in a bowl.  I melt mine in the microwave till it is almost soft and then stir it with a spoon to melt it the rest of the way.  You want the chocolate to not be too hot or runny.
5. Take the balls out of the freezer.  Stick a ball with a toothpick, stick it into the chocolate till covered using a spoon to help spread the chocolate on the ball.  Hold the ball over the bowl for a minute to let any drips come off and then place it back on the parchment paper. Twist the toothpick out carefully using the tip to help smooth the chocolate over any holes that are left.  Repeat with all the oreo balls.  Drizzle with chocolate if you want for decoration.  (If doing sprinkles you have to do the sprinkles almost right after you dip each ball while the chocolate is still sticky.)  Place the pan in the fridge till the chocolate has set, at least an hour.  Store in the fridge (or freezer) till ready to eat.  Makes 36 balls.