4th of July Truffles: Fudgy Oreo Balls in 65 Minutes

Instructions:

1. Pulse the Oreo cookies in a food processor until they reach a fine, sandy texture with no large chunks remaining. Note: Large chunks will cause the truffles to crumble when you try to roll them.
2. Add the softened Neufchâtel cheese and sea salt to the processor. Pulse until the mixture forms a heavy, cohesive dough that pulls away from the sides.
3. Scoop 1 tablespoon portions and roll between your palms to form smooth spheres. Place on a parchment lined baking sheet and freeze for 20 minutes to set the fats.
4. Melt white chocolate and coconut oil in the microwave in 30 second intervals, stirring until completely smooth and glossy.
5. Transfer small amounts of melted chocolate into two separate bowls; tint one red and one blue using oil based food coloring.
6. Dip chilled balls into the white chocolate using a fork, tapping off excess. Work quickly until the surface is perfectly smooth.
7. Drizzle with red and blue chocolate using a spoon or piping bag and immediately top with star sprinkles before the coating sets.
8. Chill the finished truffles in the refrigerator for at least 25 minutes before serving until you hear a snap when broken. > Chef Tip: If your chocolate starts to thicken while dipping, pop it back in the microwave for 10 seconds. Cold truffles will naturally lower the temperature of your dipping chocolate as you work.