I still remember the first time I had these truffles- our friend Lauren brought them to a New Years party and they were so amazing that I had to get her recipe. I was shocked when she told me how easy it was - and only three ingredients! Since then, we've made these countless times and they are always a big hit. They are so rich and creamy on the inside, but without being too sweet. And they are the perfect size to bring to parties. You can dress them up with sprinkles, crushed nuts, white chocolate drizzle, or any number of things to make them fit for your special occasion. These we just left plain, but use your imagination! They fit perfectly inside mini-cupcake wrappers for serving.
1 package regular stuffed oreo cookies
8 oz cream cheese
2 cups (about one bag) semi-sweet chocolate chips
1-2 T vegetable oil or hazelnut/peanut oil (optional, but it does make the melted chocolate chips a little easier to work with)
Place all of the cookies in a large food processor. (I've done this with a small one, and I had to split it into three batches) Pulse until the cookies have formed a fine powder.
Next, cut the cream cheese into about 1 inch chunks and add it to the food processor. Pulse and slowly incorporate cream cheese at a slow speed until it is evenly blended in and a thick ball of dough is formed.
Begin rolling the dough into balls, slightly smaller than a ping-pong ball but larger than the width of a quarter. If you have the time, you may want to chill the dough before working with it to make it a bit firmer and easier to roll. Continue until all of the dough is formed into equally sized balls.
Melt your chocolate chips by putting them in a bowl and microwaving them for 30 seconds to 1 minute at a time, stirring in between until they are fully melted. Add the oil if you choose to use it and stir until combined. The chocolate should be smooth but not too hot that you can't touch it with your fingers.
Let the truffles sit until the outer shell has hardened, preferably in the fridge. If you are adding any toppings, it is best to do it when they are still wet so the topping will stick. Once they are dry you can move them to an air-tight container in the fridge until you are ready to serve. I put mine in their little cupcake holders before storing so they wouldn't actually touch each other. The number of truffles will vary based on how large or small you make the balls. We usually end up with about 25-30. These are sure to impress your friends at your next big event!