Chocolate Oreo Balls for 48 Servings

Instructions:

1. Pulverize the 14 oz (400g) Oreo cookies in a food processor or a heavy-duty zip-top bag with a rolling pin until they reach the consistency of fine sand with no large chunks remaining.
2. In a large mixing bowl, combine the cookie crumbs and 8 oz (225g) of softened cream cheese. Mix with a spatula or hand mixer until the mixture is cohesive and a uniform pale grey color, ensuring no white streaks remain.
3. Scoop roughly 1 tablespoon of the dough and roll it between your palms to form a 1-inch sphere. Repeat for all dough and place each ball on a baking sheet lined with parchment paper.
4. Chill the balls in the freezer for 15–20 minutes to prevent them from melting during the coating process.
5. In a microwave-safe bowl, combine 12 oz (340g) chopped semi-sweet baking chocolate and 2 tbsp (30ml) coconut oil. Heat in 30-second intervals, stirring between each burst, until the mixture is glossy and fluid.
6. Using a fork, dip each chilled ball into the melted chocolate, lifting it and tapping the fork against the bowl to let excess chocolate drip off.
7. Place the coated balls back onto the parchment-lined sheet and store in the refrigerator until firm.