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Oreo Truffle

by Ruth And Ranshaw, Chef: Claire Baxter

36 Oreo Cookies
1- 8 Oz package Cream Cheese
16 Ounces Semi Sweet Chocolate

  1. Crush Oreo cookies using a food processor
  2. Take 1/4 Cup crushed cookies and separate into a second bowl
  3. Add cream cheese to the remainder of the crushed cookies and mix
  4. Refrigerate dough for 30 minutes
  5. Hand roll the dough into 1in balls and space out on a wax paper covered baking sheet
  6. Keep balls refrigerated and melt the bag of chocolate using double broiler of microwave
  7. Dip dough balls evenly into chocolate and carefully place dipped balls back on wax paper
  8. Sprinkle a few of the reserved Oreo crumbs on top of each ball
  9. Refrigerate balls for at least one hour before serving

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