Back in the stone ages before I started grinding Oreos with a food chopper or processor, I used to grind them by hand. First, I’d start out by putting the Oreos in a large plastic bag, sealing it, then beating the bag on the counter with my fist like it owed me money from ten years ago that forced me into eviction. Okay fine, maybe not that bad, but you get the point. Unfortunately, my OCD would go into overdrive because I wanted ALL of the cookies to be ground so finely that there were no chunks, and the cookies had a sticky sand consistency. My food chopper and processor both accomplish this task with MUCH less time and effort involved. Since my focus is to work smarter this year (wish me luck), this saves a lot of my sanity.
I love making these for special occasions, particularly if there is some sort of baby or bridal shower where the population of women is higher. Every time I make these, my favorite thing to do is watch someone try one for the first time. Eyes close, chew slowly, knees buckle. It’s the same reaction every time.
Double Dipped Oreo Truffles
1 regular size package Oreo cookies
8 oz. cream cheese, softened
1 10 oz. bag dark chocolate wafers*
1 10 oz. bag white chocolate wafers*
small amount of white chocolate, melted (optional garnish)
Grind Oreos into fine crumbs, using an electric food chopper or food processor. Using an electric mixer, beat cream cheese and cookie crumbs until well blended. Using a mini ice cream scoop, spoon out portions of mixture onto cookie sheet lined with wax paper. Put in fridge to set, at least 1 hour. Melt chocolate in microwave in dish in 30 second intervals, stirring after each time until completely melted. Do not overheat, the chocolate will scald and clump together. Pull the truffle balls out of the fridge, re-roll for a smooth outside. Using a toothpick, insert into each ball, dip into white chocolate to fully cover, gently shake off excess chocolate and place back on wax paper to harden. Return to fridge for white chocolate to set, then repeat process dipping in dark chocolate. For decoration, put melted white chocolate in squeeze bottle and drizzle over top of truffles. Place in mini muffin liners, store in refrigerator until ready to serve.
*I love to use Ghirardelli dark chocolate and white chocolate for this recipe. You can usually find them in your local grocery store, I always find them at my local Wal Mart and Food Lion.
**You can dip these once in dark chocolate, then drizzle with white chocolate if preferred.
Like this? Try These!