Easy Chocolate Cookie Truffles
Easy 3-ingredient Chocolate Truffles recipe you'll keep in your Favorite Desserts forever. Tasty, simple, fun to make with family or friends.
Servings: 24 servings
Calories: 193kcal
Cost: $5
Equipment
- hand blender
- wooden spoon
- 1-2 fork(s), for dipping truffle balls into melted chocolate
- large mixing bowl
- double boiler or 3-quart heavy saucepan
- mixing bowl to fit inside double boiler or 3-quart heavy saucepan
- parchment paper or baking paper
- cookie sheet
- refrigerator
Ingredients
- 16 ounces sandwich cookies try fun flavors like mint for variety!
- 8 ounces cream cheese softened to room temperature
- 12 ounces milk chocolate squares; substitute dark or white chocolate squares, if desired
Instructions
- In a large mixing bowl, use a hand blender to crush the whole sandwich cookies into small pieces. Reserve 1 cup of crushed cookies for garnishing the truffles. Set aside.
- Fold the softened cream cheese into the crushed sandwich cookies to create a truffle mixture.
- Chill the truffle mixture in the refrigerator for 10 minutes until firmed up. This step prevents the mixture from sticking to your hands as you roll the truffles into balls in the next step.
- As the truffle mixture chills, heat water in a double boiler or 3-quart saucepan until the water is hot. Using oven mitts or gloves, carefully set the mixing bowl or double boiler pot into the hot water. Turn the heat to medium low. Carefully set the 12 ounces of baker's/melting chocolate into the double boiler and melt until smooth. Stir regularly and adjust the heat as needed until chocolate is thoroughly melted evenly. Turn heat to lowest setting or off, so the chocolate does not burn.
- Remove the chilled truffle mixture from the refrigerator. Using your fingers, pick up a "super ball" sized bit of chilled truffle mixture. Use the palms of your hands to roll the truffle mixture into 2-inch (5 cm) diameter balls - about the size of a bouncy super ball. Set the rolled truffle balls onto cookie sheet lined with parchment paper or baking paper.
- Using one fork or two (your preference), carefully dip each chilled truffle ball into the melted chocolate. Roll each truffle ball around in the chocolate to coat evenly. Gently tap the fork to remove extra chocolate, then place the chocolate-coated truffle balls back to the parchment paper/baking paper-lined cookie sheet.
- Top each truffle with one of the "reserved" crushed sandwich cookie pieces before chilling. Chill the chocolate-coated truffles for 20-25 minutes to allow them to set before serving.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 127IU | Calcium: 17mg | Iron: 2mg