These simple and impressive truffles will delight guests at your next gathering.
Break cookies in half and place into Manual Food Processor; cover and pump handle to form very fine crumbs. Add cream cheese; process until dough forms. Using level Small Scoop, scoop cookie mixture onto Medium Sheet Pan lined with Parchment Paper; roll into balls.
In Small Micro-Cooker®, microwave chocolate candies, uncovered, on HIGH 1-1 1/2 minutes or until melted, stirring every 30 seconds. Cool slightly. Dip truffles into chocolate; place onto pan. Let stand 5 minutes or until chocolate is set.
In (1-cup/250-mL) Prep Bowl, microwave chocolate morsels, uncovered, on HIGH 30-60 seconds or until melted, stirring every 15 seconds. Spoon chocolate into small resealable plastic bag; trim corner of bag and drizzle chocolate over truffles. Let stand 10 minutes or until chocolate is set. Store truffles in an airtight container in the refrigerator.
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 1/2 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 1/2 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 1/2 cup (125 mL) finely chopped dry-roasted peanuts. Drizzle with melted semi-sweet chocolate morsels as directed in Step 3.
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