Gift the chocoholic in your life these 4-ingredient truffles. Package them in a small cardboard boxed lined with holiday tissue paper or in festive mini muffin liners.
Ingredients
- 36 chocolate and cream sandwich cookies, broken up
- 1 (8 oz) pkg reduced-fat cream cheese, room temperature
- 1 tsp vanilla extract
- 1 (12 oz) bag semisweet chocolate morsels
Steps
- Line a large baking sheet with parchment or wax paper. To a food processor, add the cookies and pulse into crumbs.
- Transfer cookie crumbs to medium bowl. Remove ΒΌ cup and reserve. To medium bowl, add the cream cheese, vanilla, and pinch of salt. Stir to combine. Using a cookie scoop or wet hands, scoop and roll mixture into 1-inch balls.
- Add the chocolate chips to a medium microwave-safe bowl. Microwave in 30-sec. intervals, until melted, stirring between intervals.
- Dip truffles into melted chocolate, using a spoon or fork to coat the truffle in chocolate, covering completely. Place on the prepared pan. Sprinkle tops with reserved cookie crumbs. Refrigerate 1 hour, until firm and chocolate is set. Store in an airtight container in the refrigerator for up to 5 days.
Tips
After chocolate coating sets, drizzle with white chocolate before sprinkling reserved cookie crumbs.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Nut Free
- vegetarian
- December 2020
- Cookies Around the World Cookbook
- Egg Free