Happy post-turkey day everyone! My family always hosts the holiday at our house (because we have the biggest dining room). This is something that I totally take advantage of, because I get to stay in sweatpants until the first guest arrives, and we get to keep most of the leftovers.
The table was piled marvelously high with delicacies such as mashed potatoes, gravy, and stuffing. But for dessert, I made my Oreo truffles. These are the most delicious little morsels you will ever pop into your mouth, I promise.
All you need for this recipe is one pack of regular Oreos, an 8 oz. block of cream cheese, and enough semi-sweet chocolate chips to melt and cover however many balls you can roll out of the dough. By regular Oreos, I mean the original flavor, and not DoubleStuf. If you use DoubleStuf then the dough will be too moist and won’t hold together.
The first thing you need to do is break apart the Oreos. Either put them in a large zip top bag and smash them with a rolling pin or coffee mug, or grind them up in a food processor. Whichever method you choose, be sure that the mixture is finely crushed. You don’t want your guests (or yourself) to bite into a clump of hard cookie.
Once the cookies have been completely obliterated, add in the cream cheese. It may help if you cut the block up into sections and add them one at a time. You can mix it in by hand, with an electric mixer, or straight into the food processor and combine until you can’t see any streaks of white.
Roll the dough into small balls, no bigger than 1”. Line them up on a metal sheet pan lined with parchment paper and refrigerate so they can firm up a bit and can be handled without melting or falling apart.
While they are in the fridge, melt your chocolate chips in a double boiler. If you don’t have a double boiler than just rest a medium-sized glass bowl over a pot of simmering water. Or, just microwave and stir, in 15 second increments. You just need to make sure that you don’t let the chocolate get over 90° F or it will lose its temper and won’t solidify properly.
All that is left to do is dip your truffles into the melted chocolate to coat them completely. Using a fork to fish out the truffles, tap the fork lightly against the lip of the bowl containing the melted chocolate; this allows any extra coating to drip off. Let your truffles rest back on the cookie sheet with parchment paper, and place in the fridge to set. Remove them from the fridge a few minutes before eating so the shell can soften up a bit.