I made these truffles a while ago. My cousin, Rafia, was visiting from Chicago. When Rafia was small my mom used to babysit her in the day. She became a very special part of our family. When she turned 4 it was time for her to go to school which meant the babysitting days were over. Rafia lived in Markham which wasn't exactly next door to us. I remember the last day she was at our house my mom was very upset. I felt so sad we would no longer have Rafia at our home 5 days of the week. So just in those few years she became such a special part of our lives. Eventually her family moved to Chicago which was more difficult than the end of the babysitting. Now she is a young woman and I am so proud of the person she has become.
As usual when Rafia visits from Chicago we all get together at
my parent's home. I wanted to make something for her. I know her love of
chocolate and my dad had just given me a humungous slab of chocolate. I
wanted to use the chocolate in some sort of dessert otherwise I would end up
eating the whole thing which is not a good thing. Lately I seem to
have no self control when it comes to chocolate.
I made my truffles to be about 1 inch balls. These are very sweet. Next time I would make them 1/2 inch balls.
Adapted from Kraft Canada
1 box of Golden OREO Cookies
1 8 oz package cream cheese, softened
10-12 oz chocolate (mine was milk chocolate)
Chocolate sprinkles for decoration
crush OREO cookies in a food processor. Add cream cheese and blend
with OREO cookies. This step can also be done in a mixer or by hand
with a spoon.
mixture to bowl and chill in the refrigerator for at least an hour.
Line a baking sheet with parchment or wax paper. Make half inch balls with the cookie mixture and place on baking sheet. Chill in the freezer
for at least an hour.
Melt chocolate according package
directions. Remove a few of the cookies balls from the freezer so the don't all warm up and make dipping difficult. Dip balls into melted chocolate using a toothpick. Tap off the excess and place on parchment or wax paper lined
baking sheet. Decorate with sprinkles before the chocolate dries.
Place in fridge to dry.