1 (1 pound, 2 ounce) package Oreo cookies
1(8 ounce) package cream cheese, room temperature
2 (8 ounces) packages semi-sweet chocolate chips
8 ounces white chocolate, optional
Line two large baking or cookie sheets with wax paper; set aside(it's a good idea to let them sit in the freezer). In a food processor or blender crush all of the Oreo cookies into fine crumbs. Add cream cheese and process until thoroughly mixed (there should be no white traces of cream cheese). Using your hands, roll into small balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes.
In a microwave-safe bowl, melt chocolate chips using the defrost setting. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted.
When ready to coat with chocolate, remove the chilled Oreo Balls from the refrigerator. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the Oreo Truffle Balls onto the wax paper. In a separate bowl melt the white chocolate, using a fork, drizzle white chocolate over the hardened chocolate balls to decorate.
Makes 40 to 50 candy balls, depending on the size balls your roll.
