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I converted it into metric for you even!
Oreo Truffles
Ingredients
448 g OREO Chocolate Sandwich Cookies, divided
224 g PHILADELPHIA Cream Cheese, softened
454.4 g BAKER'S Semi-Sweet Baking Chocolate, melted
Directions
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Footnotes
How to How to Easily Dip Truffles Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
One tip though, I refrigerate them after rolling onto balls. It makes it much easier to dunk in chocolate. The last batch I dunked in white candy bark, much easier to deal with and just as delicious!
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