Chocolate Oreo Truffles

If you're needing/craving/wanting a little piece of chocolatey goodness I highly recommend these Chocolate Oreo Truffles.  You can make them as little or large as you'd like.  You can grab one on your way out the door during your busy day to fill that chocolate craving or sit down and enjoy a handful if you need to take a break for a few minutes and indulge in life's deliciousness.  My family and I love these little truffles.  They would probably last about a week in the refrigerator, but I don't really know because they've never lasted longer than three days in our's!

Chocolate Oreo Truffles
Yield: About 24 balls (depending on how large or small you make them)

Note: I don't like to use double-stuffed OREO's because I feel like there's too much cream.  I'm just really going for the chocolate cookie part.  ALSO: If you are wanting to dip the whole ball in chocolate you may need up to 12 oz of semi-sweet chocolate.  Most of the time I just dip them in with a toothpick and don't cover the whole ball so 8 oz. is plenty and even leaves chocolate leftover.

Ingredients
1 (8 oz.) cream cheese, room temperature
36 (1 package) OREO Cookies, finely crushed
8 oz semi-sweet chocolate chips (or baking chocolate)
1 tablespoon shortening

Directions
Line a cookie sheet with parchment paper.  Set aside.

In a bowl, with a handheld mixer, mix the cream cheese and cookie crumbs until well blended.  Shape into balls and place on parchment paper.  Freeze for 10 minutes to allow them to harden a little.

In the meantime place semi-sweet chocolate and shortening in a microwave safe bowl and microwave on high for 30 second intervals, stirring well between each interval.  Do this until all has melted and become smooth.  It usual takes me three intervals.  Remove balls from freezer and dip each ball in the melted chocolate.  You can either drop them in and fish them out with a spoon or put a toothpick in the top and dip them in one at a time if you don't want the whole thing covered in chocolate.  (See note above.)  Place back on the parchment paper and refrigerate 1 hour or until firm.

Store in an airtight container for up to one week.

Recipe Source: adapted slightly from OREO.