Dark Chocolate Mint Truffles

Ingredients

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• 2 (8 ounce) packages semisweet baking chocolate
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• 16 ounces Oreo cookies, divided
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• 1 (8 ounce) package cream cheese, softened
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
3. 3
   While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
4. 4
   Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
5. 5
   Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
6. 6
   Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
7. 7
   Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!