Golden Oreo Truffles

Golden Oreo Truffles

Makes 3-1/2 to 4 dozen truffles.

Yum. Yum. Time consuming, and not my favorite thing to make, but the results are well worth it. Wanting to try these, but don't have the crowd to eat them? Try my recipe for Oreo Truffles, For Two.

1 package Golden Oreos (or regular if you prefer)

8-oz. cream cheese, softened

16 oz. Baker's Chocolate, for melting (white, milk, dark, or a combo)

Using a food processor, finely crush Oreos. Blend in cream cheese.

Be careful to not over-process these. I've found that the heat from the food processor can almost cause the dough to melt, changing the consistency in a bad way. If you need to, let the dough chill for a while in the refrigerator before rolling balls.

Roll into balls. Chill for a few hours in refrigerator.

Using the double-boiler method (see the note below), melt the chocolate and coat the truffles. Return to a wax-lined baking sheet. Chill. Drizzle with additional chocolate, if desired.

A Note From The LL: You don't need an "official" double boiler to use this method. I use a glass bowl, setting on top of a saucepan filled with water. The water should be low enough, though, that it doesn't touch the bowl. Heat to a simmer. Add chocolate, remove from heat, and allow chocolate to melt, stirring frequently. When smooth, dip truffles in chocolate. If you need to return it to the heat, simply return to the burner, on low.

I used Golden Oreos, coated in white chocolate, with 1/4 of the truffles coated in dark chocolate. I drizzled with the contrasting chocolate... which, I must admit, is more to cover my imperfections than anything else. :)