Description
Creamy chocolate cookie truffles with crisp dark and white chocolate shells.
Ingredients
Scale
- 36 regular chocolate sandwich cookies (about 405 g)
- 8 oz full-fat block cream cheese, softened (226 g)
- 10 oz dark or milk chocolate, chopped (283 g)
- 10 oz white chocolate, chopped (283 g)
- 2 tsp refined coconut oil, divided (10 ml)
- 2 tbsp holiday nonpareils (25 g)
- 2 tbsp crushed peppermint or reserved cookie crumbs (20 g)
Instructions
- Process the whole sandwich cookies into very fine crumbs. Reserve 2 tablespoons for garnish.
- Add softened cream cheese and process until the mixture is completely uniform.
- Portion into 30 pieces, roll into smooth balls, and chill on parchment for 45 minutes.
- Melt the dark chocolate with 1 teaspoon coconut oil. Melt the white chocolate separately with the remaining oil.
- Dip half the chilled centers in each coating, let excess drip away, and return them to parchment.
- Add sprinkles, peppermint, cookie crumbs, or contrasting drizzle immediately.
- Refrigerate until firm, then transfer to an airtight container.
Notes
Use regular filled cookies, chill rather than freeze the centers, and decorate while the coating is wet.