OREO TRUFFLES

36 original Oreo biscuits (do not substitute)
250 g Philadelphia cream cheese
500 g of chocolate

In a food processor blitz 34 of the Oreos until fine.
In a separate bowl beat cream cheese until nice and smooth.
Now add Oreos. Mix well. Put parchment paper on a baking sheet.
Roll mixture into balls and place on the parchment paper. When done freeze for 15 to 20 minutes.
At this time, prepare your double boiler and melt chocolate. Dip each ball in die chocolate and place back on parchment paper.
Decorate with remaining 2 Oreos that have already been blitzed fine.
Put in an airtight container and keep in the refrigerator.

Recipe and photos: Christine Cotter