Sunday, January 15, 2012
I knew to would be too hard to hold off eating them if we made them before Thursday. I did, however, got the ingredients ahead of time to mollify Rebecca.
Thursday after school Rebecca was ready to roll. We had a brief snit over the cream cheese (she got impatient over how long it took to warm up), but that was our only problem. The Oreo truffles are ridiculously easy to make.
One 15 -18 oz bag of Oreos
8 oz of room temperature cream cheese
about a pound of melted dipping chocolate
Either crush the oreos in a plastic bag using a rolling pin or use a food processor, mix in the cream cheese, chill the dough for about an hour, make small (about and inch or less in diameter) balls of the chilled dough and dip them in the meted dipping chocolate. Plate on wax paper and chill until the coating hardens.
Rebecca was able to do most of the work, all I did was scrape out the food processor for her and dip the balls in the chocolate. I forgot the wax paper, but I was able to gently warm the bottom of the plates I put them on and that loosen the truffles enough so that I could remove them from the plate. The truffles themselves are delicious! They were a big hit with the neighbors and our family. We will definitely make these again.