Christmas Oreo Balls (Mint Oreo Truffles)

Mint OREO Balls (truffle base)

1. Crush the Oreo cookies in a food processor until you have fine crumbs.
2. Place the crumbs in a bowl with the softened cream cheese.
3. Mix cream cheese and cookie crumbs until blended.

Christmas Baubles (for 1 batch of Oreo balls)

1. Shape the cookie ball base into 26, 1½ inch balls.
2. Place these cookie balls on a parchment paper lined tray and freeze for 15 minutes OR chill in the fridge overnight.
3. When you're ready to dip the Oreo balls in the chocolate - dip half the Oreo balls in the semisweet chocolate, and half in the white chocolate. Shake off the excess melted chocolate, and place the truffles on the parchment paper-lined tray to set.
4. While the chocolate is sticky, stick the caramel candy on top. Let it set.
5. Optional - place the remaining melted chocolate in a piping bag, and pipe decorations around the Oreo balls (swirls, stars, lines).
6. When the chocolate has set, spray paint the Oreo balls with the gold and white luster spray. OR dust the white Oreo balls with colored luster dust. Let them set.
7. Once the paint is set, they are ready to be served.

Hot Cocoa Mugs Truffles

1. Cut the pretzels into 3 sections. The two “wings” will be used as mug handles. You will need about 24 - 26 "handles".
2. Chill the Oreo ball base in the fridge for about 30 minutes. This makes it easier to shape.
3. Take a cookie scoopful of the Oreo ball base and roll it into a cylindrical shape, with a flat base and top. Repeat with the rest. You should get about 24 truffles shaped like mugs.
4. Place these on a parchment paper lined tray. Press the pretzel “handle” into the side.
5. Freeze for 15 minutes, or overnight in the fridge.
6. When ready to dip, prepare the marshmallows by cutting them into small pieces. They do not have to be neat.
7. Dip the mugs into melted white chocolate, and shake off the excess. Place the mugs in a small layer of melted white chocolate on top of a parchment paper-lined tray.
8. Spread a little melted milk chocolate or semisweet chocolate on top for the “hot cocoa” effect and place a few marshmallows on top. Also place the mini candy cane shaped confetti as well. Let them set. Trim the excess white chocolate at the base of the Oreo balls.
9. Once the chocolate is set, draw any design you like on the mug using colored candy melts in piping bags. Once set, they are ready to be served.

Pine Cone Truffles (for 1 batch of Oreo balls)

1. Take a cookie scoopful of the Oreo ball base and shape it into an egg (or avocado shape). Repeat with the rest. Place these on a parchment paper-lined tray. Freeze for 15 minutes in the freezer or overnight in the fridge. There should be about 20 - 24 truffles.
2. When the Oreo balls are ready to be dipped, prepare the almond slices. Mix the sliced almonds with the cocoa powder, so that they are slightly coated with the cocoa powder “dirt”.
3. Dip the Oreo balls in the melted chocolate and place them on a parchment paper-lined tray.
4. Before the chocolate sets, place the almond slivers on top of the Oreo balls. Start from the tip, and overlap the almond slices until you get to the base (see recipe video). Let the chocolate set. If the chocolate sets before you finish, dip the bases of the almond slices in the chocolate, and stick them on the Oreo balls.
5. Once the chocolate sets, sift confectioner's sugar over the pine cones for the "snow" effect, and serve.

Christmas Tree Truffles

1. Chill the Oreo ball base in the fridge for about 30 minutes. This makes it easier to shape.
2. Shape a cookie scoopful of the Oreo ball base into a cone. Repeat with the rest. Place these on a parchment paper-lined tray. Freeze for 15 minutes or chill in the fridge overnight. There should be about 20 - 24 truffles.
3. Dip the Oreo balls in the melted green chocolate. Shake off the excess and place them on a parchment paper lined tray. Stick a yellow candy or star on top of each tree. Let them set.
4. Place about 2 tbsp of the mini sprinkles in a small bowl. Add a pinch of silver and/or gold luster dust and stir to coat the sprinkles. Set aside until needed. The sprinkles will be coated in the luster dust.
5. Place the remaining melted green chocolate in a piping bag and pipe a swirl of the chocolate from the base to the tip. Dust the tree with mini sparkling confetti, so that it sticks to the melted chocolate. Let the trees set. Serve.