Cookies And Cream Truffles Recipes

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!

Steps:

• Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
• Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
• Save the white filling for later.
• In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in the refrigerator for an hour to cool down.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
• Dip the truffle in melted semisweet chocolate.
• Roll in cookie crumbs.
• Place back in the fridge for 10 minutes.
• Enjoy!

Steps:

• Crush 36 cookies into fine crumbs with a food processor or chopper. You could also do this by placing the cookies in a plastic bag and crushing them with a rolling pin.
• In a medium bowl, mix the cookie crumbs and the softened cream cheese until well blended.
• Roll the cookie mixture into balls, about 1 inch in diameter.
• Melt the chocolate.
• Coat the balls in the chocolate and place on waxed paper to firm up.
• If desired, crush any leftover cookies and sprinkle them on top of the truffles.
• Refrigerate until firm, for about an hour.

Steps:

• Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
• Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
• Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
• In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
• Store in airtight container, in refrigerator.
• Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.