COOKIES & CREAM TRUFFLES
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26 pieces
14.5 OZ PKG CHOCOLATE SANDWICH COOKIES, crushed with a rolling pin into very small pieces
8 OZ CREAM CHEESE, softened
24 OZ WHITE CHOCOLATE*, melted
RED FOOD COLORING
SUGAR SPRINKLES & CANDY HEARTS , garnish
Combine the chocolate sandwich cookies and cream cheese in a medium bowl, stirring until blended. Form into 26 balls using a 1 T measuring spoon and place on a sheet pan. Place the balls in the freezer for 30 minutes to harden.
Stir drops of red food coloring into the melted white chocolate until you have reached the desired pink color. Remove the truffles from the freezer and dunk into the melted chocolate, coating evenly. Place on a piece of parchment paper and garnish immediately with candy sprinkles. Refrigerate until they have hardened. (Can be made two days in advance.)
You can use different amounts of food coloring to tint the white chocolate depending on the season or occasion!
*You can substitute the white chocolate with Almond Bark if you wish. It is very easy to use, melts quick and evenly but it also hardens quickly after you have dipped the truffles, so if you are planning on adding sprinkles atop them you must work quickly.
14.5 OZ PKG CHOCOLATE SANDWICH COOKIES, crushed with a rolling pin into very small pieces
8 OZ CREAM CHEESE, softened
24 OZ WHITE CHOCOLATE*, melted
RED FOOD COLORING
SUGAR SPRINKLES & CANDY HEARTS , garnish
Combine the chocolate sandwich cookies and cream cheese in a medium bowl, stirring until blended. Form into 26 balls using a 1 T measuring spoon and place on a sheet pan. Place the balls in the freezer for 30 minutes to harden.
Stir drops of red food coloring into the melted white chocolate until you have reached the desired pink color. Remove the truffles from the freezer and dunk into the melted chocolate, coating evenly. Place on a piece of parchment paper and garnish immediately with candy sprinkles. Refrigerate until they have hardened. (Can be made two days in advance.)
You can use different amounts of food coloring to tint the white chocolate depending on the season or occasion!
*You can substitute the white chocolate with Almond Bark if you wish. It is very easy to use, melts quick and evenly but it also hardens quickly after you have dipped the truffles, so if you are planning on adding sprinkles atop them you must work quickly.
For the dark truffles, I substituted the white chocolate for 12 OZ of Chocolate Almond Bark.
