Oreo Truffles

One of my younger sisters was home this weekend, and she is just as into experimenting in the kitchen as I am, so we decided to try our hands at these Oreo Truffles. I was pretty skeptical; I tried making Bakerella's famous cake balls with Amber, and it doesn't even suffice to say that that experience was a total disaster. Not only were they a nightmare to make, but we both felt so sick after eating just one of those horrible things that all of our hard work wasn't even worth it! These truffles are similar in nature, so I was nervous.

Just as a side note, this sister told me that she thinks it's 'silly' that I have a blog, but somehow knew certain things I have recently blogged about (like opening a cupcake bakery). Hmm...very curious (hi, Jennifer). Maybe it's silly, but it keeps me entertained in my recently hectic life. Knowing her, she will make fun of me about it and then go and start one herself (much like she made fun of me when I joined a sorority and started 'paying for my friends'...then pledged her own).

Anyway, with a little bit of skillful maneuvering and a food processor (which we do not have, and therefore used a blender), these truffles aren't too difficult make. The secret to dipping them in chocolate is to use two forks, roll them around, and then let the excess chocolate drip off before setting them on wax paper to harden. And, okay, so they don't look perfect...but I think the fact that they are so yummy makes up for it! These truffles would be good to take to a party or potluck. They're quite rich, but definitely delicious and hit the spot when you need to quickly satisfy a sneaky chocolate craving.

Oreo Truffles

(from Kraftfoods.com)

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted  

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. 

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

I am very glad these weren't the disaster that the cake balls were, and that, even though they aren't the prettiest little things, they actually tasted good, too!