Triple Chocolate Oreo Balls

When the holidays roll around, I find myself in the mood to fix goodies to share with all of our co-workers. Blair and I fixed three batches of Oreo balls. We made two with the original Oreo Ball recipe (one with regular, the other with chocolate stuffed Oreos and the other was this triple chocolate version I found in a Kraft Foods Food and Family magazine. These ended up being just slightly less sweet than the original recipe. WARNING: Have a gallon of fresh whole milk on hand to wash these down!
 
Triple Chocolate Oreo Balls

• 1 package chocolate stuffed Oreo cookies, crushed
• 1 large package of Jello Chocolate Instant Pudding
• ½ cup cold milk
• 1-1/2 packages (12 squares) Baker’s Semi-Sweet Chocolate, melted

MAKE YOUR DIPPING TOOL FIRST:
Remove the two center tines from a heavy-duty plastic fork. This will make dipping the balls in chocolate so much easier. I’ve always stuck the balls with a toothpick to dip them and it makes a big mess. The fork as a dipping tool allows the excess chocolate to drip off.

In a large bowl, beat pudding mix and milk for two minutes (will be very thick).

Add cookie crumbs. Using gloves, mix the ingredients together until well blended.

Shape into 1-inch balls.

Freeze for 30 minutes. Dip into the melted chocolate; place on a wax-paper lined baking sheet.

Refrigerate until the chocolate is firm.  If you want a really thick coating, you can double dip the chocolate coating a second time after the first refrigeration.

Keep refrigerated!