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.
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.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
No comments:
Post a Comment