Ode to Oreo Truffles

Dear Reader,
If you haven't tried the edible nirvana known as Oreo Truffles--what the heck are you waiting for?

Oreo Truffles are the perfect dessert for any holiday. They make decadent gifts and leave even the most inept cook looking like a confectionery genius. Here is my go-to recipe for these ridiculously easy & supremely delicious little gems. Seriously. People will bow at your feet. They will squeal with delight, tear-up & hug you. They might even propose marriage.


Oreo Truffles
1 pkg. Double Stuf Oreos
1 8 oz. block Philadelphia 1/3 Reduced Fat Cream Cheese (room temperature)
2 containers Dolci Frutta Hard Chocolate Shell


Pulverize Oreos in food processor until consistency of black dirt (chunks won't absorb cream cheese properly). Using electric mixer, combine Oreo crumbs & softened cream cheese. Beat on low until both are thoroughly combined. Filling should be consistency of muddy dough. Cover filling and refrigerate a minimum of 2 hours or until all moisture is absorbed (leave them over night for super-velvetty consistency). Roll filling into 1 inch balls and place on wax paper-covered cookie sheet. Refrigerate balls 15 minutes to set shape. Microwave Dolci Frutta according to package directions. If chocolate shell is too thick, thin with vegetable oil in teaspoon-size increments until desired consistency is reached. Using a spoon, dip each truffle in chocolate shell, coat thoroughly and place back on wax paper to harden*. Refrigerate to expedite shell hardening. Makes approx. 32 truffles. Can be made a few days ahead and refrigerated or frozen.


Dressing them up:
*Before shell hardens: add chocolate shavings, nuts, colored sugar or candy sprinkles.

**After shell hardens: drizzle with white chocolate, dust with unsweetened cocoa, adorn with edible paint or double-dip in alternate color.**

A few caveats...

• Using Double Stuf vs. regular Oreos makes the truffles creamier.
  
• I use the 1/3 reduced fat cream cheese because it makes the filling much less greasy than regular Philly. I don't use fat-free because it alters the taste.
  
• Make sure truffles have absorbed all moisture before dipping in chocolate shell. If the filling is not done expanding, it may punch through the shell.
  
• I prefer Dolci Frutta to other dipping chocolates because it is creamier and the shell is a much softer consistency--more succulent to bite into.
  
• Adding mint flavoring or chocolate liqueur to the filling will spice up your truffles. Just be sure to add more Oreos to keep the filling from being too liquidy.
• I never make less than a double batch--they disappear too quickly!

Photo: My co-workers are still talking about this batch I made on Halloween.