A more than suitable substitute.

 

 Last week one of our neighbors had a little block party at their house, and unfortunately I wasn’t able to go.  The Hubby and I have been really, really bad about meeting our neighbors, so I was quite bummed to miss out on this get together.  Wanting to make a good impression, I sent him on without me, but not without my delicious proxy:  Oreo Truffles (or Balls of Goodness as the Hubby likes to call them).  I stopped by a few days later to pick up my tupperware and discovered that they were the belle of the ball. 

The only down side to this is that I don’t know if I can live up to their greatness.  I know, I know.  We’re only talking about a truffle.  But these are the truffles you’ve been waiting your whole life for.  I know that if the Hubby had found them before he found me, he would have proposed to them on the spot.  Thank god he met me first and not them, or worse the person who introduced me to them!  MC will always be a goddess in my book for bringing them into my life.  And hopefully I can spread some Dionysian love your way, too. 

Oreo Truffles (aka Balls of Goodness)

1 package of Oreo Cookies (minus eight)
1 8-oz. package of cream cheese, softened
1 bag of Ghirardelli white chocolate chips
1 bag of Ghirardelli milk chocolate chips
1 bag of Ghirardelli semi-sweet or dark chocolate chips
1 1/2 tsp. vegetable oil, divided into three 1/2 tsp. portions.

Place all of the Oreos (minus eight) in a food processor and blend until nothing but crumbs remain.  Depending on the size of your food processor, you may have to do this in batches.  Pour crumbs into a large mixing bowl.  Add cream cheese and mix with your hands until completely combined.  Using your hands, roll mixture into ping-pong (or smaller) sized balls.  Put on a cookie sheet covered in parchment paper and refrigerate for 30 minutes to 1 hour (the longer the better). 

Melt 1 bag of chocolate with one 1/2 tsp. of oil in a large sauce pan over medium-low heat.  Once chocolate is melted remove from heat.  Roll 1 ball in chocolate, covering completely and return to wax paper.  Repeat with 1/3 of your chocolate balls.  Start process over with another bag of chocolate and repeat with second 1/3 of balls.  Finish with final bag of chocolate and remaining 1/3 of balls.  Using a tablespoon, flick/stripe remaining chocolate over tops of balls to decorate (mixing and matching the different colors for contrast).  Return coated balls to refrigerator for another 15-30 minutes to set. 

 Store in an air-tight container, and refrigerate when not serving.

*I don’t have any white chocolate truffles to show off because for some reason my white chocolate didn’t melt properly.  I have no idea what went awry, but it ended up being one big block of white chocolate something-or-other by the time I gave up on it.