Ingredients1 (16 ounce) package Oreo Chocolate Sandwich Cookies, divided
1 (8 ounce) Philadelphia cream cheese, softened
2 (8 ounce) package semi-sweet chocolate Baker, melted
1. Crush 9 of the cookie crumbs in a food processor fine, reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag with a rolling pin.) Crush remaining 36 cookies into crumbs fine, place in medium bowl. Add cream cheese, mix well. Roll cookie mixture into 42 balls about 1 inch in diameter.
2. Dip balls in chocolate, place on a baking sheet covered with wax paper. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerator until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to Dip Truffles how easily
Place a truffle into the melted chocolate to coat; rollers if necessary. Lift truffle from chocolate with 2 forks (which will allow excess chocolate to run away) before putting on wax paper.