54-69 classic Oreo cookies, 259 grams (1 package/8 ounces) Full-fat Philadelphia cream cheese, 366 grams (13 ounces) semi-sweet chocolate, and 85 grams (3 ounces) white chocolate.
Place all of the Oreo cookies into a food processor fitted with the blade attachment.
Pulse on and off until cookies are crushed into large chunks.
Run the machine until cookies are broken into very fine crumbs. The finer you crumb the cookies, the smoother your cake balls will end up in the end. Chunky crumbs will result in lumpy cake balls.
No food processor? Place your cookies in a sturdy large freezer bag and use a rolling pin to crush/roll the cookies into fine crumbs.
Cut the cold cream cheese into smaller chunks.
Add the cut up cream cheese to the food processor.
Pulse until well blended. Do not over blend. If you don't have a food processor, you can mash the cookie crumbs and cream cheese together with your hands.
If you over blended....like I did, the cream cheese begins to melt. To fix this, add more crushed Oreo crumbs. :)
Using a mini-ice cream/cookie scooper, scoop out even balls of Oreo dough. I made golf-ball sized balls using a 1 3/4 inch diameter scooper. If you don't have a scooper, you can use regular spoons.
Roll each ball between the palm of your hands to form perfectly smooth cake balls.
Freeze for 1 hour to firm up the balls. You can also do this a couple days in advance. Once the balls are firm, proceed to the next step.
When the balls are frozen and ready for coating, melt your semi-sweet chocolate.
Slowly and evenly melt the chocolate over simmering heat. Ensure that you are constantly stirring the chocolate so it doesn't burn. Remove from heat as your last couple chocolate chunks melt.
Dip each frozen ball of cake into the melted chocolate. Shake off any excess and place balls on a silicon or parchment lined baking sheet.
Refrigerate the cake balls until the chocolate coating hardens. Once the chocolate coating has hardened, proceed to the next step.
Coating alternatives: instead of semi-sweet chocolate, you can use dark/milk/white chocolate or candy melts. Generally, the better tasting/quality the chocolate, the better tasting!
Melt your chopped up white chocolate. You can use regular chocolate or coloured candy melts instead if you want different colours for a particular design or pattern. You can also skip this whole step.
Remember to constantly stir so you don't burn the white chocolate.
Place the melted white chocolate into a prepared paper parchment cone or a plastic sandwich bag.
Snip off a tiny corner.
Pipe stripes, swirls, dots, squiggles....whatever your heart desires.
Let the white chocolate harden. Serve. Or refrigerate until ready to serve. :]
You can place the cake balls in mini-cupcake paper cases/liners/cups when they have hardened for easy serving and transporting. This also helps to keep fingers clean when people eat. :d