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Instructions |
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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 a medium bowl. Add cream cheese; mix until well blended. Roll cookie misture into 42 balls, about 1-inch in diameter.
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Dip balls in chocolate; place on wax paper - covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
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Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
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Suggestions |
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Would be niced served as a desert with coffee or tea
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Originally Submitted
7/11/2010
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