Monday, December 14, 2009

Black and White mint Truffles


1 package creme filled chocolate cookies (I used the mint ones)
1 package (8 oz) cream cheese, softened
36 oz vanilla flavored candy coating (almond bark) I used chocolate as well
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
cocoa for dusting

1. line 2 cookie sheets with waxed paper/ Place cookies in large food processor. Cover, process with on and off pulses until consistency of fine bread crumbs. IN large bowl, stir cookie crumbs and cream cheese until well blended (I just added the cream cheese in the food processor) it will be like a dough consistency.

2. Chop 8 oz of the candy coating, stir into the dough mixture. Roll dough into 1-inch balls, place on cookie sheet. Freeze for 30 minutes or until VERY firm.

3. In small microwaveable bowl, microwave half of remaining 28 oz candy coating on high for 1 minute at 30 second intervals. Stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.

4. Remove half of the balls from freezer, using 2 forks roll each ball in coating, return to cookie sheet. Melt remaining candy coating and dip remaining balls.

5. in 1 quart resealable freezer plastic bag place chocolate chips and oil. seal bag. Microwave on high 35 to 50 seconds, squeezing chips in bag every 15 seconds until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles, and sprinkle with cocoa. Store covered in refrigerator.

Recipe from Mrs. Bliss and Betty Crocker Christmas Cookies

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