16 oz.
Semi-Sweet or White Chocolate, melted
Directions:
Crush entire package of cookies to fine crumbs, either in a food processor, or in a large plastic bag with a rolling pin. Place in medium
bowl. Add cream cheese and mix until well blended (this is best done with a stand mixer).
Roll cookie mixture
into 42 balls, about 1-inch in diameter. Melt chocolate using a double boiler or the microwave in 30-second increments.
Dip balls into melted
chocolate; place on wax paper-covered baking sheet. (Any leftover
chocolate can be stored at room temperature for another use.) Sprinkle
with extra cookie crumbs, drizzle with more melted chocolate, or sprinkle with colored sugar.
Refrigerate until firm, about 1 hour (or freeze for about 15 minutes). Store leftover truffles, covered, in refrigerator.
Tip: Refrigerate truffles between each step to make rolling and dipping easier.
