After the cracking with the first set, I let the next set thaw out first and that seemed to stop the cracking.
That oozing oil is freaking me out! LOL Kind of looks yellow and I can't assume anyone wanting to take a bite into something with that on it. I tried wiping them but they just came back.
And yes, I'm going to travel with them in the cooler. Hopefully that will help.
Thanks for all the tips and advice!
If anyone is having trouble with cake balls, remember there is an entire thread on them: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=658476&postdays=0&postorder=asc&&start=0
Hope this helps! 
I've used Merkens chocolates with no problem, but they got kind of expensive for me. I stick with the Wilton bags of choc. pellets. They have never oozed and I have have never used oil in them and they are always
nice and shiny.
I think you may be freaking out trying to make them perfect. Relax and I bet they are beautiful and delicious.
And now are we talking about cake balls or Oreo truffles? Now I'm confused.
Cake balls are cake crumbs with a binder (frosting or creamer) rolled into balls dipped into chocolate. Oreo truffles are the same thing with smashed Oreos as the "cake" part, and cream cheese as the binder, dipped in chocolate. Other than the substitution of cake and Oreos, they are basically the same thing and the "rules" of cake balls and how to make them apply to making Oreo truffles as well. You might conceiveably call Oreo truffles "cookie balls." 
How many "cookie balls" does this recipe make and what size? Thanks
bobwonderbuns~ sorry, I just meant I thought maybe the post was getting off track from oreo's to cake balls. I hate to say it, but I'm not a fan of cake balls, so I stick with the oreo truffles.
Hard to say how many it makes since everyone makes them a different size and depending on how many exactly you've used of the cookie crumbs. it's at least a full cookie sheet full.
Aren't you suppose to thing chocolate with shortening and not oil?
I've had trouble witrh my cake ball that have to be refridgerated, cracking as they warm up. I've recently made Martha Washington balls for Christmas and you add wax to the choc before you dip them, wonder if that would work for cake balls or truffles?
Yes, adding the wax works w/ cake balls/truffles too. It kinda just adds a snap to the chocolate. I'm going to do it w/ my dark chocolate next time b/c it was set, but too soft.
My last batch of cake truffles got dipped in Ghiridalli (sp?) chocolate. Sam's Club sells large bricks of it for about 6 bucks. That stuff is microwavable and it hardens with a nice snap when you bite into it. Tastes sooooo yummy too.
And a few of mine cracked with I dipped them frozen. I've just learned that I'm going to flash freeze them next time. Just freeze them enough so they are a little firm, but not frozen solid.
EDIT: and great idea with the plastic forks! I love learning little tidbits like that. I just used a regular fork, but they did get the puddle of chocolate under them. Yay!!!!!
I've never heard of Martha Washington balls. What are they made of?
Just google Martha Washington recipe. I have several different ones and as of yet, not made them. Another friend of mine on this site makes them every year but has yet another recipe. She said they are very creamy coconut goodness. My thought was a creamy type of Mounds bar that you would make into balls. Yum!
I'm not a super sweets eater. I just love to bake. But I can't make enough of the Oreo balls for work and home. I thought it was cute when in my Christmas card from work, one of my managers wrote "Thank you, thank you for teaching me how to make oreo balls".
Ha, ha. Guess they are good. As for me, give me an oreo cookie and a tall glass of milk.
Well I got my oreos and Vanilla oreos and cream cheese and stuff to make the chocolate and vanilla chip oreo truffles this week. I can't wait!!
Aren't you suppose to thing chocolate with shortening and not oil?
I use paramount crystals for that. Works beautifully!
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