Name: Cookies-and-Cream Truffles recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

118.6 calories carbohydrate: 13 g cholesterol: 5.9 mg fat: 7.4 g fiber: 1 g protein: 1.7 g saturatedFat: 3.5 g servingSize: - sodium: 61.4 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

3 1/2 dozen

Recipe Note

Cream cheese and chocolate are a perfect combo for melt-in-your-mouth truffles. Adding a little shortening to thechocolate as it melts makes the chocolate more fluid and easier to use for coating. It also makes the chocolate a little shinier once it has set. Transfer truffles to individual paper cups or mini muffin liners inside an airtight container and store in refrigerator up to 2 weeks.

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Cookies-and-Cream Truffles

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