O Truffles

The "O" in the title could stand for "Oh my head, these are so good." It might even stand for "Orgasmic." In fact, my friends, it stands for Oreo.

If you've never had these, you might be looking at me strangely right now. "Oreo Truffles? Whatchoo talkin' 'bout, Willis?" However, I know that those of you who have had them are nodding in agreement. These are absolutely killer, and while a little labor-intensive, they're not complicated.

The original recipe calls for cream cheese; low-fat (Neufchatel) works just fine. I've recently come across a variation that calls for 14 ounces of sweetened condensed milk in place of the cream cheese, which means that they do not need to be refrigerated. As I was hoping to give these away to my friends at work, I'm going to give them a whirl; I'll keep you posted. (I'm also going to try making a batch with Nutter Butters and replace at least some of the cream cheese with peanut butter.)



Oreo Truffles

Ingredients:
1 pkg. (18-20 oz.) regular Oreos (NOT Double Stuf)
8 oz. cream cheese, softened to room temperature (use lowfat - no one will know the difference)
16 oz. chocolate chips

Directions:
In food processor, or with a rolling pin or meat tenderizer, process Oreos into fine powdery crumbs.

In mixer, or with your hands, combine Oreo crumbs with softened cream cheese. Mix/knead thoroughly (no streaks of cream cheese should be visible!) into a soft dough.

Roll dough into 3/4" balls, and chill for one hour.

Melt chocolate in a double boiler, or in a heatproof bowl set over simmering water. Microwaving the chocolate doesn’t work well for this. Dip chilled truffles into melted chocolate. Remove with slotted spoon or two forks, and let excess chocolate drip off. Place on waxed paper-lined cookie sheet, and chill.

Store in airtight container in refrigerator.

Makes approximately 4-5 dozen truffles.