Tis the Season to make scrumptious goodies, lol. My boss made these awesome truffles a week ago and they were so darn good...I just had to share the recipe with you.
1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Baker's Semi-Sweet Baking Chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. (TIP: use a cookie scoop to measure, then roll them into balls.)
Dip balls in melted chocolate (TIP: Place them in the freezer for 15 minutes before dipping. The best way to dip these is to use a fork. Place the prepared ball on a fork and immerse it in the chocolate; tap the fork against the edges of the bowl lightly to remove the excess chocolate. Invert the truffle onto a baking sheet - more likely than not, the top of the truffle will be slightly exposed since it was the side that was stuck to the fork. Drizzle some melted chocolate over the top and smooth it over. You can top half of your truffles with the oreo cookie crumbs and the other half you can drizzle with white chocolate (approx. 1/2 cup white chocolate chips with 1/2 tsp shortening); 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.)
Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Yield: 42 Truffles.