Oreo Truffles

My hostess at Thanksgiving made these.  She didn't have to give me a proper recipe, just the basic how-to.  Really, that's all you need.  However, I did double-check on the Kraft recipe site for quantities.  If you dare, scroll down to the bottom of their recipe page.  Don't some of those recipes sound good?

1 8-oz brick of cream cheese, softened
1 package of Oreos
*1 lb semisweet baking chocolate

1.  Make Oreo crumbs by processing in the blender or food processor.  This is easier if you freeze them for about an hour first.  The White Stuff hardens and doesn't get as pasty.

2.  Whip the cream cheese with an electric mixer until smooth and fluffy.  Combine with 3 cups of the crumbs.  It will make a grey, grainy paste.  Chill for about half an hour.

3.  Melt the chocolate.  I recommend the microwave at half power, stirring every 60 seconds, until smooth.  Line two baking sheets with wax paper.

4.  Make 1" balls of cream cheese (the larger end of a melon-baller) and dip them in the chocolate.  I made a dozen at a time, dropping them in the bowl as they were shaped, then warmed the chocolate between batches.  I recommend using two forks and rolling the balls between them until coated, so the excess can drip out.  Place truffles on baking sheets and dust with remaining Oreo crumbs before the chocolate sets.  (I skipped that step, but they probably look better if you do it.)  Refrigerate until set, about 1 hour.

5.  If not serving immediately, keep refrigerated.  Because of the cream cheese, they cannot be left out indefinitely.  4 hours maximum at room temperature, and do not freeze.

Makes about 4 dozen

Difficulty rating  :)