We made the inner part of the truffles one night, and dipped them the next morning. Our experience: a potato masher did a good job breaking up the cookies since we lacked a food processor. The Oreo/cream cheese mix was oily, but not hard to work with when room temp. We rolled the balls without much trouble, then refrigerated them overnight. The next day, the balls were cold and hard--ideal for dipping. To dip them, we melted the chocolate over a double boiler, and kept it just hot enough to steam and pour, but not so hot it might melt the balls. We put one ball at a time into a slotted spoon, and scooped a little chocolate from the double-boiler on top of each and rolled it around. We put the wet truffles onto a greased cookie sheet, then refrigerated them a half hour. The result: delicious! The cheese had thoroughly blended with the cookies overnight, so the insides of the truffles are creamy and soft. What a hit!
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We made the inner part of the truffles one night, and dipped them the next morning. Our...