Oreo Truffle Cake Balls {with Rice Paper Butterflies}

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I am fairly certain that these are the best cake balls I have ever tasted! TT thinks so too and enjoys them straight from the freezer as the chocolate shell is hard and inside is moist and firm. They are rich like a truffle and so different from the usual cake and frosting mixture. It's a no bake treat, so it takes no time at all to put together!

I wanted to do a test run of these as I'm thinking about making some in the colors of my sister-in-laws nursery colors for her upcoming baby shower in May. For this batch, I just used some dark eating chocolate I had in my pantry for the coating. 

I can't take credit for the rice paper butterflies, they came from an Etsy shop I frequent. She makes lots of edible decor for cakes, cupcakes and cookies! The taste of these butterflies reminds me of the water wafer you receive during communion. 

Oreo Cookie Truffle Ball
   -yields about 23-24 balls

Ingredients:
1 -14oz. bag of Oreo cookies
1 -8ounce package cream cheese (room temp)
Good quality eating chocolate (you can use any variety and if you want to incorporate colors, use white chocolate and color gel).

Of course, you can always use the Wilton chocolate melting wafers. Those come in so many different colors!

Directions:
1. Crush Oreo cookies finely in a food processor. Place the entire cookie (white centers included) into the processor. You want the mixer to resemble a fine crust like crumble. 

2.  Add the cream cheese and processor until the mixture clumps together.

3. Roll into small balls and refrigerate until firm. 

4. Melt your dipping chocolate in the microwave, making sure it is completely smooth. Once my chocolate was melted, I poked toothpicks into the cake balls. This helps give you some hold on them as you dip them into the chocolate. If they have been cooled and stiffed up sufficiently, the toothpick should stay put long enough for you to finish dipping. 

5. Place your dipped cake balls on a parchement lined baking sheet and once all have been coated, remove the toothpicks from each one and use the left over melted chocolate to fill in the little hole that is left behind where the toothpick was. 

6. Once step 5 has been completed, place the balls back into the fridge to firm up, about 15-20 minutes. These also freeze well. 

Oh, I forgot to mention that to place the butterflies atop the balls, I put a little melted chocolate on a toothpick, then put a little dollop where I wanted to affix the butterfly. These are so easy and are so cute to look at! 

Kids would love to help with these, their little hands could roll the perfect size truffle ball. 

JJ and I wish you all a Happy Easter and hope to see you back here Monday!

~Amy