 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
These are so easy to make and so easy to eat! Cookies and Cream in truffle form. Divine! 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:
1. 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).
2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
3. 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.
4. In separate double-boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
5. Store in airtight container, in refrigerator.
6. 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.
|
|