Cream cheese and chocolate are a perfect combo for melt-in-your-mouth truffles. Adding a little shortening to the chocolate 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.
Original recipe makes 3 1/2 dozen
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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PREP
20 mins
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COOK
5 mins
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READY IN
1 hr 25 mins
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.
Nutrition
Calories: 119 kcal
Carbohydrates: 13 g
Cholesterol: 6 mg
Fat: 7.4 g
Fiber: 1 g
Protein: 1.7 g
Sodium: 61 mg