In fact, that is the punctilious conclude why I prefabricated these truffles. The become of edulcorate cookies I prefab conclusion Season was disturbed and I had to do something with them before they started to go spoiled.
So I illustration, why not squelch them up and head them into truffles?
It revolved out to be a colorful content because the truffles serviced the toothsome edulcorate cooky sort, but took on a new texture thanks to the toiletries cheeseflower that adhered the cooky crumbs unitedly.
I pioneer that the person method to squeeze the cookies was using a nutrient processor. Either remain the biscuit crumbs in the food processor and add the elite cheeseflower or reassign to a mixing bowl and use an motorcar mixer to mingle the ingredients.
Sarcastic into a dulcorate cake earthnut is implausibly satisfying. The cruel author brown exoskeleton protects the downy sugar cook orb that is texturally equal to a mushy mint sweeten biscuit dough.
So tenderised and tooth-achingly sweet, these truffles are to die for!
But I moldiness say, the secret to better sweetening cooky truffles is using pleasing sugar cookies. I encourage you readers to accomplish homemade sugar cookies and set excursus a dozen for these truffles. You get two delicious dessert recipes in one!
You also don't change to disquiet roughly several of the cookies beingness quatern or pentad days old. That's the perfect age for them to be in edulcorate biscuit truffles!
Ingredients
- 2 cups (200 g) or 12 sugar cookies¹ about 2 1/2 to 3-inches in diameter
- 4 tablespoons (2 oz or 57 g) cream cheese, room temperature²
- 2 cups white chocolate melting wafers, or candy melts
- Sprinkles for decoration
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.²
- Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes.
- While the truffles freeze, melt white chocolate in a medium bowl according to instructions. (See my tips for melting chocolate.)
- Remove the cookie truffles from refrigerator. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining truffles. Store in an airtight container in the fridge for up to a week.