Oreo Truffles

Whoa Baby!  These little beauties are one of, if not my all time, favorite dessert.  I love chocolate.  No really...I L-O-V-E chocolate and these guys are just the right size for a chocolate fix.  And they make beautiful gifts if you wrap them in a little decorative cellophane baggie with some pretty ribbons.  I'm even starting to see little clear gift boxes at dollar stores that are made specifically for putting small food-type gifts in.  Love it!  Oh, and to see another use for this same truffle recipe, click here.  Ok, enough chit chat.  Gimme the chocolate!

1 package Oreo cookies

1 (8oz.) package cream cheese, softened

1 1/2 packages chocolate chips (I prefer dark chocolate chips, but as you can see from the pic, you can use any kind of chocolate chip you prefer...or a mixture of both white and dark.  Just make sure you drizzle with the opposite color.)

Crush the Oreo's finely using a food processor.  Add the block of cream cheese and mix thoroughly.  Using your hands, roll into 1/2" balls.  Place on a cookie sheet and freeze for at least 30 minutes.

Meanwhile, melt the chocolate chips using a double boiler, or in the microwave.  Dip the Oreo balls into the chocolate and allow to "set up" on wax paper.  (I normally use a bamboo skewer to dip them.)  Once all of the truffles are made, melt additional chocolate to make pretty drizzlies on each truffle.  (Use the opposite color that you dipped with). Allow the "drizzling" chocolate to cool enough so that you can touch it.  Place the chocolate in a zip lock baggie and snip a teeny, TINY little hole in the corner.  You only want it big enough to produce a thin drizzle.  Using a sweeping motion, squeeze the chocolate out of the teeny, TINY little hole you cut in the baggie so that they look (at least somewhat) like the picture.  You can't mess it up...just go for it.  Then pop 'em in the fridge to allow the chocolate to set up completely.

**Note for the drizzling chocolate.  I always have to thin my chocolate out because it tends to come out clumpy.  So, to make it to that perfect drizzling consistency, add vegetable oil as you melt the chocolate.  Depending on what brand of chips you're using, the amount of vegetable oil varies.  Just keep adding it until it's pretty thin and runny.


**Another Note...'cause I can.  For all of you peanut butter lovers, switch things up a bit and use this same idea only switch out the Oreo cookies for Nutter Butter cookies.  Whaaat?!?!   If you're making a batch of each and taking them to a function or giving them as gifts, you can distinguish the two types by drizzling chocolate on the Oreo ones and drizzling melted peanut butter chips on the Nutter Butter ones.