Oreo Cookie Balls: 36 Servings of Creamy Chocolate Truffles

Instructions:

1. Pulverize the cookies. Place the 36 full Oreo cookies into a food processor. Pulse until they reach a uniform, sandy texture with no visible cream filling.
2. Bind the dough. Add the 8 oz softened cream cheese and 1/8 tsp sea salt. Pulse again until a cohesive, dark dough forms that pulls away from the sides. Note: This ensures the salt is evenly distributed through the fat.
3. Portion and roll. Line a baking sheet with parchment paper. Use a small cookie scoop to portion 1 inch mounds, then roll each between your palms until smooth and spherical.
4. Flash freeze. Place the sheet in the freezer for 15 minutes until firm to the touch but not frozen solid. Note: Over freezing can cause the chocolate coating to crack as it expands.
5. Prepare the coating. Melt the 16 oz white chocolate wafers and 1 tbsp coconut oil in the microwave in 30 second intervals. Stir until glossy and completely fluid.
6. Temp the chocolate. Allow the chocolate to cool for 2 minutes. You want it to be warm, not hot, to avoid melting the chilled centers.
7. The precision dip. Submerge each chilled ball into the chocolate using a dipping fork. Tap the fork against the bowl until the excess chocolate stops dripping.
8. Add the ears. Slide the ball onto parchment and immediately attach two marshmallow halves. The chocolate acts as glue.
9. Final decor. Use the pink sanding sugar on the sticky side of the marshmallows and dot the pink icing for the nose until the bunny face is complete.
10. Set and chill. Allow the chocolate to set completely at room temperature or in the refrigerator for 60-90 minutes before serving. Look for a matte, firm finish.