Oreo Truffles

• 1 (1 pound, 2 ounce) package Oreo cookies
• 1 (8 ounce) package cream cheese, room temperature
• 2 (8 ounces) packages milk chocolate chips--get a high quality chocolate chip. It makes all the difference.

Line two large baking sheets with either wax paper, parchment or a silpat.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls. If the dough becomes too soft to work, place the remaining mixture back into the refrigerator to harden up.
Place Oreo balls on the lined baking sheet and refrigerate for 45 to 60 minutes.
Melt chocolate chips in a double boiler or use the microwave. (I used the microwave!)

(Use either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If the chocolate is not runny enough to easily coat the Oreo balls, microwave it again in 10 to 20 seconds intervals. Check and stir after each addition of time. Stir the chocolate until completely melted.)

To coat the truffle balls with the melted chocolate, use a slotted spoon and a normal spoon. Dip each Oreo ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the Oreo truffle balls onto the baking sheet you have prepared.

*if the chocolate gets too hard to dip well, reheat it in the microwave.

Let the truffles harden in the refrigerator and keep them refrigerated prior to serving.