COOKIES-AND-CREAM TRUFFLES
Cream cheese and chocolate are a perfect combo for melt-in-your-mouth truffles. Adding a little shortening to thechocolate as it melts makes the chocolate more fluid and easier to use for coating. It also makes the chocolate a little shinier once it has set. Transfer truffles to individual paper cups or mini muffin liners inside an airtight container and store in refrigerator up to 2 weeks.
Provided by SandyG
Categories Desserts Candy Recipes Truffle Recipes
Time 1h25m
Yield 42
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Pulse chocolate sandwich cookies in a food processor until they are fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the food processor; pulse until well combined.
- Shape cream cheese mixture into walnut-size balls using dampened hands.
- Melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes.
- Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. Transfer truffles to the prepared baking sheet. Immediately sprinkle reserved cookie crumbs over truffles.
- Chill truffles in refrigerator until firm, about 1 hour.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 13 g, Cholesterol 5.9 mg, Fat 7.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 61.4 mg, Sugar 9.2 g
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