So, this year I decided I wanted to do Christmas baking again. I don't think I did any last year and maybe not even the year before, but there is something about having the oven on when it is 18F outside, and having all of those wonderful smells wafting throughout the house. Well, you won't get any of that with this recipe as it doesn't require turning on the oven (this is for those of you who don't even know how to turn the oven on!), or cooking anything for that matter!1 package oreo cookies
8 oz package cream cheese (I used light neufchatel), softened
1 bag chocolate chips
1. In a food processor, blend all but about 10 of the oreos.
2. Mash in the softened cream cheese with a sturdy spoon. I actually bent a spoon in this step.
3. Once the mix is fully integrated, you can form small balls, kind of like rolling meat balls. The size is up to you. I think I got 20-25 balls.
4. Pop these babies in the refrigerator for at least 30 mins.
5. Melt the chocolate chips VERY gently. When the chips are melted but there are still chunks, just keep stirring, it will melt with no added heat. If you add too much heat you will scorch the chocolate. I found adding some butter helped to bring the chocolate back to life, but its not fun, so avoid it!
6. Drop a ball one at a time in the chocolate. Using a fork, roll the ball around until fully coated, lift out of the chocolate and use the side of the bowl to scrape off any excess.
7. Place each ball onto a cookie sheet lined with parchment paper and then pop into the freezer until ready to eat.
Don't worry about truffles being perfectly smooth, they shouldn't be! The beauty of the truffle is that each one is an individual, with its own shape and personality so just allow the chocolate flow however it
