Oreo Truffles

To prepare for our English Club Christmas party, I decided to tackle truffle balls.  Thanks to an idea from our country director on cream cheese substitutes, they turned out great.  Here's how I made them:

 Thanks to Ira's mom, we received a huge box of Oreo cookies.  You'll need 16.6 ounces of oreo cookies.  6 cookies make two ounces, so you can do the math.  :)

Next, slowly add the cookies to a bag and crush them.  I used a meat hammer, but you can also use a food processor.

 Instead of cream cheese, I used 8 ounces of processed cow's cheese.  It was a LOT cheaper than having to pay for a taxi, go to "Sam's Club," and pay for extremely overpriced Philadelphia Cream Cheese.

When you live in a small space, you have to learn to share.  Here Ira is preparing dinner on one side of the table, while I'm making Oreo truffles on the other.

Mix three cups of oreo crumbs with the cheese.  (You can use the remaining crumbs to sprinkle over the finished truffles, but I didn't bother.)

When the batter looks about like this, roll them it into balls.  I went for 1'' in diameter, but they can be larger.

 I found REAL German chocolate "almond bark" at the Western import store (which, incidentally, did NOT have cream cheese).  I wanted to make my own chocolate coating from cocoa powder, but I found these one Sunday after church and decided to save myself some pain.

It helps to refrigerator the Oreo balls for a while so they hold their shape during dipping: then melt, dip, and store.  We kept our finished balls in the refrigerator on a cookie sheet until they had set.  After that, we transferred them to a plastic bag.

 I never quite got the hang of the dipping process...  I gave up after the white chocolate and let Ira dip the chocolate ones.  They turned out a lot better.  A word of warning, if you are a perfectionist like me, let someone else do the dipping--you'll ruin them in the process of trying to make them look perfect.  :)