Delicious Truffle from Oreos – UPDATED

I helped Elder Son make these a few nights ago for a party he was attending. This is an especially nice recipe for two people to work on together – allows for relaxed chatting time. I’m making two more batches this week for my husband’s office. Serve these with a cup of Jingle Bell Java and you’ll the boosted on to people’s shoulders as they sing songs from The Student Prince.

Oreo Truffles

1 pkg. (1 lb. 2 oz.) Oreos, finely crushed. We use a ziploc bag and crush a row at a time, first hitting the cookies with a rubber mallet, then using a big bottle of wine (I don’t have a rolling pin) to grind it all up very fine. Empty the bag into a bowl or big measuring cup and repeat with the next row. Of course, this is much easier and faster if you have a food processor. We don’t. My food processor is a big bottle of wine.
1 pkg. (8 oz.) Philadelphia Cream Cheese*, softened
2 pkg. (8 squares each) Baker’s Semi-Sweet Chocolate, melted (8 squares in the microwave on high for 90 seconds, stir and do it again for 60 seconds…just keep track of it, so it doesn’t burn.)

With a fork (or a food processor) blend 3 cups of the cookie crumbs with the cream cheese until completely smooth and dark.

Shape into (1-inch) balls. This recipe seems to yield around 60 balls for us.

Dip the truffles in the melted chocolate; place on waxed (or parchment) paper-covered baking sheet. We throw about 7-8 balls at a time into the chocolate, and use two forks to roll and dip and remove (the fork drains the chocolate, of course).
Sprinkle with remaining cookie crumbs.

Refrigerate until firm.

This recipe could not be easier and people go wild for them.

*I yield to no-one in my regard for Philadelphia Cream Cheese (it makes the best cheesecake, too) but IMHO these truffles taste EVEN BETTER if you use the Philadelphia that is 1/3 less fat.

EXTRA: I’m not telling anyone to throw a shot of Kahlua into the mixture before you begin to roll it. But I’m thinking that might be good, too.

UPDATE: Reader Ellen was skeptical but writes…

Dear Anchoress,

I read your Oreo truffles recipe and thought it sounded pointless – like they’d come out tasting just like Oreos, in which case why bother crushing and reconstituting them into balls? I was intrigued enough to try it, though, and I now join the raving masses who love them! I took them to my department’s Christmas lunch today, and had multiple requests for the recipe.
Next time I make them, I’m adding Grand Marnier!

Have I ever steered you guys wrong?