*Photos by Rebecca

Oreo Truffles. They’re bite sized, they’re rich, they’re sweet, they’re the taste of cookies n’ creme made with “Milk’s Favorite Cookie”. Best of all, the reaction that occurs from those that take a bite is priceless, and next time I make them, I am determined to get it on video. I first heard about them from my cousin Dana, who read about them on Bakerella‘s blog, featuring perfectly crafted baked goodness vibrantly captured on camera. Then, I attempted to make them for the first time for a potluck dinner group back in March and received an unexpected raving review.

Two months later, I defied my instructions to bring an entree to that month’s potluck dinner, and went back to this favorite that I know would distract sweet-toothers so much, they wouldn’t know I brought the wrong dish. This time, I modified the recipe to make Chocolate Mint and Vanilla Rum Spice (made with vanilla oreos) truffles. The resulting happiness from the group was the same, and I believe I even received a marriage proposal (a joke of course) from one of the dinner guests who could not get over her truffle. (It reminded me of the movie Simply Irresistible with Sarah Michelle Gellar, a baker who’s vanilla orchid pastries create a fantasy for those who eat them). Disclaimer–I still attribute this reaction to the oreo cookie, the base of this dessert. I just grind them and roll ’em up into an in-demand delicacy.

Fast-forward to two months later-July. I was invited to my friend Jen’s birthday party, and I asked if I could bring something to help out. I asked if she had a cake in order, stating that everyone needs birthday cake on their birthdays. She asked if I could just make “those oreo truffles,” and I said sure! Per her request, I made original Oreo Truffles, and Chocolate Mint Oreo Truffles. This time, I was able to apply lessons-learned to roll the truffles into tighter, smaller bites, I froze them for a longer period of time to solidify them and make them easier to dip in chocolate coating, and by making them smaller, I was able to make more treats for more people! The outcome? Reaction: Still that in-love facial expression. Outcome: 76 truffles eaten all up in one evening. Next steps: looks like I’ve got a pattern going and this recipe will come out of hiding about every two months for entertaining at my home or a guest’s.

Home Entertaining Dessert or Guest Contribution to a Party in Someone’s Home: Oreo Truffles! Feeling ambitious? Try ’em in your own kitchen! See updated recipe with lessons learned below.

Oreo Truffles, Adapted from bakerella.blogspot.com (January 2008)

Ingredients
1 package oreo cookies (divided….use cookie including the cream center)
1 8oz. package cream cheese (softened)
White chocolate and milk chocolate bark (it is often called “coating chocolate” for candy making)

Directions
1. Remove cream cheese from refrigerator to let soften for 20 minutes.
2. Finely crush 7 cookies in a food processor. Reserve for later.
3. Crush remaining cookies (as finely as possible) and stir in softened cream cheese. Use the back of a large spoon to help mash the two together until it creates almost a paste.
3. Roll the mixture tightly into 1″ balls and place on wax paper covered cookie sheet. (if you stick these in the freezer for about 10 minutes, they are easier to dip)
4. Melt chocolate as directed on the package or double boil chocolate and pour it into a bowl that is deep enough for dipping to avoid burnt chocolate. (do not dip in the double-boil pan or the chocolate will burn)
5. Dip balls into chocolate using 2 spoons to dip it and let excess chocolate drip back into the bowl between the two spoons. 
6. Carefully let the truffle roll off the spoons and try to keep it coated entirely as you set them on a wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration you reserved in the beginnig or use the opposite color of the dipping chocolate to drizzle on the top with a spoon for decoration.
6. Once dry, refrigerate and enjoy! 1 package of oreos makes about 36 truffles.

*Note: white chocolate is harder to work with because it solidifies quicker after melted, and melts more quickly, so it is easy to burn. When melting, melt about half-way, then stir, and continue heating in small increments, then stirring until it is melted. Use right away. I recommend doing white chocolate-covered truffles last so you can use the excess to drizze on chocolate truffles while it is stil melted, before it solidifies.