INGREDIENTS
- 15 sugar cóókies , hard nót sóft
- 2-3 óunces cream cheese sóftened
- 1/2 teaspóón vanilla
- 1 1/2 cups chócólate melting wafers
- Óptiónal: sprinkles
INSTRUCTIÓNS
- Line a baking sheet with parchment ór freezer paper.
- Place the cóókies in a blender ór fóód prócessór and blend until they have turned intó fine crumbs. Add in the cream cheese and vanilla, pulse until it has cómbined. Using a small cóókie scóóp ór Tablespóón scóóp óut the dóugh and róll intó balls. Then place óntó the baking sheet. Freeze fór abóut 20 minutes, ór until firm.
- Melt the chócólate in a micrówave bówl fór 1 minute. Stir until smóóth and melt fór an additiónal 15-30 secónds if needed.
- Dip the truffle balls intó the chócólate using a fórk. Tap the fórk ón the side óf the bówl and then place back óntó the lined baking sheet. Use a tóóthpick tó help slide the ball óff óntó the pan. Add sprinkles immediately after dipping each ball.
- Place in the refrigeratór until ready tó serve.
This article and recipe adapted from this site