Yield: Approx. 40 truffles+ 1 package oreo cookies + 1 box oreo minis + 8 oz cream cheese, softened + White chocolate for melting + Blue and orange chocolate for decorating (you can pick this up right at Michael’s) Atlernatively, you could use gel icing, however I found that this was prone to dripping
Tip: If you don’t have a food processor you can crush your Oreos in a Ziploc bag and then add the cream cheese to the bag and blend it with your hands2. Line a baking tray with wax paper. Roll your oreo mixture into 1-inch balls and place on your baking sheet. Freeze uncovered, until firm, about 20-30 minutes (do not skip this step or else your truffles will fall apart when you get to the next step) 3. While freezing, melt your chocolate using a double broiler (if you don’t have a double broiler, melt in the microwave in 30-45 second increments, stirring each time)
Tip: You want your chocolate to pour easily. If it’s too hard, add vegetable oil to your mixture, 1 T at a time until you reach your desired consistency4. Remove your truffles from the freezer in small batches, as not to soften (4-5 at a time). Using a toothpick or a chocolate dipping set, dip your truffles into the melted chocolate and coat (use a spoon to help coat if needed). Make sure to gently tap the truffles against the edge of the pot to get the excess chocolate off. Place the dipped truffle onto wax paper to harden (use a fork to remove your toothpick/tool – we had lobster forks handy and these were perfect). 5. Attach your mini oreo hats with a small amount of your melted chocolate, to cover the hole from your toothpick/tool. If you’re using melted chocolate to decorate, melt just a few chips in a glass dish and use a toothpick to apply the eyes/nose. If you’re using gel icing, make sure the icing is a hard consistency, otherwise it will drip. 6. Chill and serve cold or room temperature, or freeze for up to 2 weeks.