Tuesday, December 4, 2018
Cookies & Cream Truffles
Marilyn brought these to the Live Oak Library Cookie Exchange! They were DELICIOUS!
1 14.3 ounce package chocolate sandwich cookies ( example- Oreos)
1 8 ounce package cream cheese- cubed and softened
16 ounces semisweet chocolate, chopped
1 tablespoon shortening
1. Pulse cookies in food processor until fine crumbs.
Set aside 1/2 cup crumbs in a small bowl and set aside.
Line baking sheet with wax paper.
Add cream cheese to the remaining crumbs in the food processor and pulse until well combined.
With dampened hands, shape cream cheese mixture into walnut size balls.
2. Melt chocolate and shortening in a glass bowl in microwave or metal bowl set over a pan or simmering water. Stir until smooth.
Remove from heat.
3. Dip balls in chocolate mixture. Make sure all sides are covered with chocolate.
Set on baking sheet ( lined with the wax paper).
Sprinkle the reserve crumbs over the warm chocolate onto the balls.
Chill until firm- about an hour
4. Transfer each ball to a paper cup or mini muffin liner.
Store in fridge up to 2 weeks.