Cookie Truffles
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
24 truffles
- Serves:
- 24
ingredients
- 1 lb chocolate sandwich style cookies
- 8 ounces cream cheese, room temperature
- 1⁄2 teaspoon vanilla extract, using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 teas
- 1 lb milk chocolate
- 1⁄2 lb white chocolate
directions
- Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
- Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
- Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
- In separate double-boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
- Store in airtight container, in refrigerator.
- NOTE: When I am exceedingly lazy (most often the case these days), I forego the chocolate "dip" and merely roll my truffles in various mixtures - chopped nuts, chocolate sprinles, vari-colored candy sprinkles, cocoa powder, chocolate shavings, colored sugars-still pretty-less work.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.