These are perfect for the last minute type of a person (me) who doesn't have the time or the desire to bake. Throw one in a cute cupcake liner filled with muddy buddy mix and you have an adorable class treat that looks way more impressive than it actually is.
I only did half a batch, which gave me about 2 dozen Oreo balls, because that's more than enough for the class. Start by throwing your cookies in a gallon size freezer zip-top bag. I use a freezer bag because it's thicker than a normal storage bag and won't pop a whole as easily. Next, beat the crap out of the cookies. I used a meat mallet, but you can use a rolling pin or whatever you have to get the job done.
Next you're going to mash in the cream cheese until you get a pile of really unappealing looking stuff.
Roll these into about 1-inch balls. I use a 1/2 Tbsp measure to get consistent balls, but if you're cool enough to wing it, then go for it Cookie.
I like to chill my balls for a little bit so they're strong enough to hold up to the chocolate bath they're about to be dunked in. This preliminary chill is completely unnecessary but I really hate crumbs in my chocolate, so I commit to the extra few minutes.
I used white chocolate for these, since I'm going with the whole Valentine's Day theme, but you can use whatever type of chocolate pleases you. Work with one ball at a time and turn to coat. I like to use fondue forks to work the truffles in the chocolate because they don't leave pools of chocolate on the wax paper when you set the truffles to rest.
You want to add any decorations you plan on using while the chocolate is still wet. I think dunking and decorating about 5 at a time works well to make sure your sprinkles and whatnot adhere to the truffles. These are so much fun, and are easily adaptable for different holidays and celebrations.
Oreo Truffles (from kraftrecipes.com)
*This is a half recipe, double it for about 50 truffles*
15 Oreo Cookies, crushed (I used the chocolate variety, but use whatever suits you)
4 oz (1/2 brick) Neufchatel Cheese (or regular cream cheese) at room temperature
1 pk Wilton's Candy Melts white chocolate (or any chocolate you prefer) - This will yield more chocolate than you need. I always melt it in a plastic Tupperware container and set leftovers in the pantry for a later use.
Mash your cookies to very fine crumbs and transfer to a medium bowl.
Add the cream cheese to the cookie crumbs and combine well until completely incorporated.
Form the mixture into 1-inch balls and set on a wax paper-lined tray.
Melt chocolate in the microwave at full power (start at 1 minute, stir, then continue to melt at 10 second intervals. Chocolate does burn and there's no bouncing back, so make sure you watch it!).
Dip balls, one at a time, completely coating with the chocolate. Return to the waxed paper. After every 5 balls or so, decorate with your sprinkles.
Once all of the truffles are dipped and decorated, chill in the refrigerator for about 1 hour, until firm.
NOTE: These must be stored in the refrigerator because of the cream cheese. I suggest making these as close to the time of serving as possible, because refrigeration does ruin the consistency of chocolate.