- 1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
- 1 (8 ounce) package cream cheese, cubed and softened
- 1 pound semisweet chocolate, chopped
- 1 tablespoon shortening
- Line a baking sheet with waxed paper.
- Pulse chocolate sandwich cookies in a food processor until they are fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the food processor; pulse until well combined.
- Shape cream cheese mixture into walnut-size balls using dampened hands.
- Melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes.
- Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. Transfer truffles to the prepared baking sheet. Immediately sprinkle reserved cookie crumbs over truffles.
- Chill truffles in refrigerator until firm, about 1 hour.
05/02/2018
recipepes.com
Cookies-and-Cream Truffles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
