Reserve 6-8 oreos for toppings. Remove the center and place in a food processor and make into crumbs. Set aside.
Place remaining oreos into food processor and pulse several times until crumbled. Add in softened cream cheese and combine well.
Using a small scoop, scoop out the oreo/cream cheese mixture into balls onto a pan lined with wax paper. Refrigerate these for a few minutes to harden.
In a double boiler, melt chocolate on low. Don't turn up heat as it burns the chocolate. Stir often.
Once the chocolate has melted, dip each oreo espresso ball into the chocolate and place on waxed paper.
Before the oreo truffle has cooled (using Candi Quik, it will harden very quickly!) toss the truffle in the crushed Oreos and place on wax paper to harden. Repeat until all the truffles are complete.
Make sure to remove the cream filled center of the oreos. You just want to crumble the cookies.Meal Prep Options: To meal prep Espresso Oreo Truffles, combine the cookies and cream cheese in a food processor and mix well. Add the espresso powder and mix again.
Make the truffle mixture into one inch balls and freeze them for 1-4 hours. Once they are fully frozen, take them out and put them in a freezer safe Ziploc bag and seal really well. You can also double bag these to make sure there is no possible freezer burn taste.
Freeze for up to 3 months. When it’s time to make them, simply remove from the freezer and dip in melted chocolate and allow to cool.
This is a great option so you can have a dessert on hand ready to take to an event in under 15 minutes. They will defrost in no time with the melting chocolate and the travel time to your event! Storage: Because they are made with a cream cheese based center, only leave them out for two hours for food safety. Of course, I doubt that these will last two full hours without being eaten!