Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Step 2: Melt chocolate, by breaking chocolate pieces into small bits and placing over a double boiler with gently simmering water underneath. Be very careful to not to let the water come to a boil or directly hit the bottom of your double boiler pan or let steam hit your chocolate. Letting this occur will cause the chocolate to seize and harden up, preventing it to melt into a smooth consistency.
Step 3: Dip truffle balls in chocolate; placing truffles onto wax paper-lined baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Step 4: Refrigerate until firm, about 1 hour (I do this overnight and sometimes longer, saving time during hectic Christmas schedule). Store leftover truffles, covered, in refrigerator. Makes about 42 truffles. Enjoy!
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