Oreo truffles

If you think the taste of an Oreo can't be improved on, you're wrong. When mixed with cream cheese, shaped into balls and coated in chocolate, Oreos can become even more magical. Also referred to as Oreo balls, these delicious Oreo truffles are quite rich, with an intense flavour not unlike cookies'n'cream.
They are fantastic as snacks or bite-sized desserts, and the good news is that the recipe only requires a few ingredients, all of which you can store in your kitchen for months - so if you have the ingredients on standby, you'll be able to whip up a batch without making a special trip to the supermarket.

Ingredients
3 x 150 g packs of Oreo biscuits (or similar)
250 g cream cheese, softened
320 g milk chocolate melts
320 g dark chocolate melts

Method

1. Crush or chop Oreos into small pieces
2. Mix softened cream cheese on low–medium speed for about 30 seconds just to loosen the cream cheese a little. Add the crushed Oreos and mix on low speed until well combined. Refrigerate mixture for 1 hour.
3. Take 2 or 3 large dinner plates (note that they will need to fit in your freezer later). Shape tablespoonfuls of mixture into balls by rolling between your hands. Sit the rolled balls on the dinner plates. Freeze the plates and balls for at least 1 hour.
4. Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, ensuring bowl never touches the water. Stir occasionally until chocolate is melted and smooth.
5. Remove half the quantity of Oreo balls from the freezer. Using two forks, dip each ball into the melted chocolate to coat completely, then carefully place back onto the cold dinner plate. Refrigerate.
6. Repeat Steps 4 and 5 with the dark chocolate and the remainder of the quantity of balls.
7. The coated truffles will not take long to set. Serve cold.

Makes approximately 40.

Tips

• The quickest way to break down the Oreos is to lay one packetful at a time on a chopping board, and chop into small pieces with a big butcher's knife
• You can experiment with different quantities in order to find you perfect ratio of cream cheese to Oreos.
• When melting chocolate in a bowl over simmering water, be careful not to burn yourself on steam escaping from between the bowl and the saucepan - especially when you're stirring the chocolate. You can actually buy double-boilers to use for this exact kind of thing, but I haven't bothered yet.
• To remove excess melted chocolate from the balls, scrape the underside of the fork with the other fork before placing the ball onto the plate.
• If you have time to decorate the Oreo truffles, you could sprinkle Oreo crumbs over them before the chocolate sets, or, after the chocolate has set, drizzle with melted white chocolate
• Why freeze the balls on dinner plates? Firstly, freezing the balls ensures that they won't become too mushy when dipped into the warm chocolate (which would leave you with very messy-looking truffles). Secondly, having the dinner plates extremely cold means that the melted chocolate won't spread too far before it sets. If you use room-temperature plates, the truffles will turn out with large "feet" and you could even end up with your truffles sitting in one big puddle of melted chocolate.
• Once the truffles are set, if you think their "feet" are too big, just sit them on a flat surface and carefully cut away the excess chocolate using a small, sharp knife.
• Oreo truffles are best served straight from the fridge (or at least below room temperature), otherwise the cream cheese flavour will be too intense.