You can make these for any Holiday, and decorate them according. Craft stores sell all sorts of flavored/colored chocolates to help. I prefer the traditional ones : chocolate, chocolate, and more chocolate.
1 package of Oreo cookies
1 package cream cheese, room temperature
2 packages semi-sweet chocolate chips, or other melting chocolate
Optional toppings: Oreo cookies, chopped nuts, cocoa powder, Heath bar crunch bits, etc)
In a food processor or blender, crush the entire package of Oreo’s into fine crumbs. Add the cream cheese and process until thoroughly mixed (creamy dough).
Using your hands, or a small scooper, make walnut-sized balls out of the Oreo/Cream Cheese mixture. Place the balls in the refrigerator for 30 minutes.
How to melt chocolate – Use one of the methods below:
Double Boiler: In the top of a double boiler over hot water, not boiling water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in “seizing,” when the chocolate becomes stiff and grainy. Remove from heat.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips. 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. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream to smooth out, if necessary.
Using a fork, or toothpicks, dip each Oreo ball into the melted chocolate, allowing the excess to drip off of each one before placing on wax paper to dry. Place toppings on each ball after they have been dipped, and before they dry (about 3 minutes). Repeat until all the Oreo balls are covered. Reheat chocolate if necessary.
Makes about 40-50 Oreo ball truffles — depending on how many you eat.