Cookies and Cream Truffles
At Catryn’s request, and adding to the New Year party recipes already published on memesprit, here and here (I’ll be trying both of them at home!), below is the extremely easy recipe for Cookies and Cream Truffles. Not surprisingly, you can find it on the Kraft recipe website, since the main ingredients are Kraft foods.
Ingredients (Makes approx. 50 truffles):
- 400g Oreo Cookies
- 200g Philadelphia Cream cheese, at room temperature
- Approx 200g good quality milk chocolate
In a food processor/blender, crush Oreo cookies into fine crumbs.
Pour into a bowl, add cream cheese and mix until you have no traces of white and all crumbs are mixed in.
Taking a teaspoon of mixture at a time, roll into balls and place on a tray lined with baking paper. Refrigerate for at least 45 minutes.
Melt the chocolate carefully in the microwave until smooth.
Coat balls with melted chocolate, place back on the baking paper and refrigerate for another 1h.
Note: the truffles are very creamy and will melt if left outside the fridge for too long (> 1 hour), so keep in the fridge until ready to eat.
Milk chocolate is only one of your choices for coatings; the ones I made today also used desiccated coconut (with or without the chocolate) and nuts.