I would finally like to try making Oreo truffles.. I found some very helpful advice on a previous discussion, but had some questions for anyone with experience..
-Does reduced-fat cream cheese work? I use it successfully in baking..
-Do they freeze well?
-I can't get candy melts or almond bark.. I was just going to use melted chocolate. I'm afraid of the words "tempering chocolate".. any advice? Semi-sweet? White? the only successful coating I've ever done is a recipe that calls for a bit of paraffin, which I'd like to avoid..