Running Out of Time?

In the eighth grade, a girl brought this platter of chocolate-dipped blobs to a school Christmas party and everyone was sort of apprehensive. Eventually, I tried one and discovered that they taste like awesome in your mouth. When I asked her for the recipe (a strange thing for a 13-year-old to do?), she wrote three ingredients down on a small piece of paper and explained the simple process.



Since then, Oreo Truffles have been my throwdown for parties, meetings, and other get-togethers around Christmas time. I'm sure they could be made year-round and still be good, but I just associate them with Christmas.



Oreo Truffles
Makes about 3 dozen truffles

1 (18 ounce) package of Oreos (Double-Stuf tends to affect the consistency in a weird way)
1 (8 ounce) package of cream cheese, softened
24 ounces of melting chocolate (18 ounces semisweet and 6 ounces milk chocolate)

Slowly melt the chocolate over low heat in a heavy pan.

Put five or six Oreos at a time into a food processor until they turn to crumbs. Pour Oreo crumbs into a large bowl. Mix in softened cream cheese. Roll this mixture into small balls.

Dip balls in melted chocolate, turning until completely coated. Place on wax paper and leave at room temperature or refrigerate until cooled. Store loosely-covered at room temperature.