Almond Oreo Truffles Balls And Other Flavors Food

OREO BALLS

Steps:

• Add the cookies to a blender or food processor. Close the blender or food processor, and pulse the cookies for a few seconds at a time until the cookies are broken down into fine crumbs.
• Spoon the crushed Oreos into a medium mixing bowl. Add the cream cheese. Stir until the cream cheese is completely blended with the crushed Oreos.
• Shape into 48 (1-inch) Oreo balls. Freeze the balls for 10 minutes.
• While the cookie balls are freezing, melt the chocolate according to the package instructions.
• Dip the chilled balls into the melted chocolate. Place the balls in a single layer on a waxed paper-lined baking sheet.
• If you wish, sprinkle the cookie balls with cookie crumbs, sprinkles, nuts, or nonpareils while the chocolate is still soft and warm.
• Refrigerate the Oreo Balls for 1 hour or until firm.

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

ALMOND OREO TRUFFLES BALLS (AND OTHER FLAVORS)

Steps:

• Using a food processor, grind cookies to a fine powder.
• With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
• Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
• Refrigerate for 45 minutes.
• Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate.
• Dip balls and coat thoroughly.
• Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
• Place on wax-paper-lined cookie sheet.
• Follow the directions on the Baker's White chocolate box to melt it.
• Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
• Using the bag or bottle, drizzle the white chocolate over each truffle.
• Place in the refrigerator for 15 minutes to let the chocolate set.
• *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
• **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
• ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!