Recipes

In a large mixing bowl, beat cream cheese for a couple minutes to smooth out.

Add in just over 1/2 of the broken oreos and mix until thoroughly combined.

Add in the rest of the oreos and mix just until combined - some bigger pieces are ok.

Cover bowl and chill for at least 2-3 hours.

Scoop out dough with a heaping teaspoon and roll into 50-60 balls.

Cover and place back in the refrigerator to firm up.

Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth.

Remove and stir to melt the rest of the chocolate.

Dip each truffle ball and set aside on a silpat or parchment paper.

If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave.

Store in the refrigerator after all are dipped.