Crème de Menthe Cookie Truffles
These simple and impressive truffles will delight guests at your next gathering.
- 15 crème-filled chocolate-mint sandwich cookies
- 2 oz (60 g) cream cheese, softened
- 1 pkg (4.67 oz) crème de menthe chocolate candies, unwrapped (about 28 candies total)
- ¼ cup (50 mL) semi-sweet chocolate morsels
Break the cookies in half and place them into the Manual Food Processor; replace the processor lid and pump the handle to process the cookies into very fine crumbs. Add the cream cheese and process until a dough forms. Using a level Small Scoop, scoop the cookie mixture onto a Medium Sheet Pan lined with parchment paper or a Reversible Silicone Baking Mat; roll the dough into balls.
In the Small Micro-Cooker®, microwave the chocolate candies, uncovered, on HIGH 1-1½ minutes or until melted, stirring every 30 seconds. Cool the mixture slightly. Dip the truffles into the melted chocolate and place them onto the pan. Let them stand for 5 minutes or until the chocolate is set.
In a (1 cup/250 mL) Prep Bowl, microwave the chocolate morsels, uncovered, on HIGH 30-60 seconds or until they're melted, stirring every 15 seconds. Spoon chocolate into the Chocolate Drizzler and drizzle chocolate over the truffles. Let them stand for 10 minutes or until the chocolate is set. Store the truffles in an airtight container in the refrigerator.
- about 1 1/2 dozen servings of 1 truffle
Nutrients per serving:
Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 10 g, Fiber 1 g, Protein 1 g
Variations: Vanilla-Almond Cookie Truffles: Substitute crème-filled vanilla sandwich cookies for the chocolate-mint sandwich cookies. Add ½ tsp (2 mL) almond extract to cookie and cream cheese mixture. Process and shape truffles as directed in Step 1. Omit crème de menthe chocolate candies. Roll truffles in ½ cup (125 mL) toasted, finely chopped almonds. Substitute white chocolate morsels for the semi-sweet chocolate morsels in Step 3.
Peanutty-Chocolate Cookie Truffles: Substitute 12 peanut butter sandwich cookies for the chocolate-mint sandwich cookies. Increase cream cheese to 3 oz (90 g). Process and shape truffles as directed in Step 1. Omit crème de menthe chocolate candies. Roll truffles in ½ cup (125 mL) finely chopped dry-roasted peanuts. Drizzle with melted semi-sweet chocolate morsels as directed in Step 3.