1/2 tsp almond extract (see below for other options) .
18 oz Oreo cookies (1 package) .
8 oz cream cheese, room temperature .
14 oz baker's dipping chocolate (2 7 oz. containers)
Directions
Step #1 Using a food processor/blender, grind cookies to a fine powder.
Step #2 With a mixer, mix cookie powder, cream cheese & almond extract until thoroughly mixed (there should be no white traces of cream cheese).
Step #3 Use the large side of a melon baller to create ¾ inch balls & place on wax-lined cookie sheet.
Step #4 Refrigerate for 45 mins.
Step #5 Follow directions on the Baker’s Dipping Chocolate to melt the milk chocolate
Dip balls & coat thoroughly.
Step #6 Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
Step #7 Place on wax-paper-lined cookie sheet.
Step #8 Follow the directions on the Baker’s White chocolate box to melt it.
Step #9 Place melted white chocolate in a small plastic baggy & cut a tiny hole in a corner.
Step #10 Use as a pastry bag.
Step #11 (Or you can purchase plastic bottles with small tips designed for creating candies).
Step #12 Using the bag or bottle, drizzle the white chocolate over each truffle.
Step #13 Place in the refrigerator for 15 mins to let the chocolate set.
Step #14 *Instead of the white chocolate embellishment, you can top this with ground toasted almonds.
Step #15 **Do not substitute chips for either the milk or white chocolate.
Step #16 They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
Step #17 ***You can change these up by substituting different flavors of extract: use peppermint & top this with crushed peppermint candies, use cherry & top this with pink tinted white chocolate, substitute ½ t.
Step #18 strong coffee & top this with crushed hazelnut, or substitute vanilla.
Enjoy the Almond Oreo Truffles (And Other Flavors) recipe