Oreo Cheesecake Truffles
(Recipe from Brown Eyed Baker)
1 package Oreo cookies (around 16oz, so three 154g packets)
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening (I used 'Cooken' vegetable fat)
Put the oreos (minus one handful)) in a food processor and grind to crumbs. Alternatively use a freezer bag and a rolling pin.
Take 3 cups of the Oreo crumbs and put them in a bowl with the cream cheese. Mix really well until you have a soft, homogeneous mixture. If you want to be precise, do what I did and measure balls of dough weighing around 15g each and place on a baking sheet. Or to make more, weigh them smaller or if you don't have scales make balls with 2tsp worth of dough. Refrigerate the baking sheet for at least 30 minutes, until firm.
In a small bowl, microwave the chocolate chips and shortening 30 seconds at a time, stirring after each, until completely melted and smooth. Individually dip each Oreo ball into the melted chocolate, coat completely and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the baking sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
You could drizzle with white chocolate, sprinkle with leftover crushed oreos, or decorate however you want. Store in an airtight container in the refrigerator for up to 2 weeks.