These truffles are so easy to make and divine to eat! 

• 1 pound Oreo cookies (3 sleeves)
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1 pound dark, milk or white chocolate

Using a food processor, grind the cookies to a fine powder.  Using an electric mixer, blend the cookie powder, cream cheese and vanilla extract until thoroughly mixed.  Roll the mixture into small balls and place on a silpat or wax paper cookie sheet. 

Refrigerate for 1 hour to set.  Line a cookie sheet with a silpat mat or wax paper.  Melt the chocolate in a double-boiler or using my microwave method (50% power in 30-second increments).   Dip the truffles in the chocolate to coat thoroughly.  With a small fork, lift the truffles out of the chocolate and let the excess chocolate drip off.   Place the dipped truffles on the lined cookie sheet.  Let the truffles cool to set then store them in the refrigerator in an airtight container.


Makes about 40 Truffles