1 pkg. oreo chocolate cookies
1 pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crused in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium blowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 bowls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Makes 3 1/2 doz.
For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
1 pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crused in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium blowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 bowls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Makes 3 1/2 doz.
For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
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