Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
24
Yield:
24 truffles
Ingredients
Directions
Line a large baking sheet with waxed paper.
Place all cookies in a food processor; pulse into fine crumbs.
Transfer cookie crumbs to a large bowl. Add cream cheese and beat with an electric mixer until a soft dough forms, scraping down the sides of the bowl and the beaters as needed to ensure even mixing.
Roll dough mixture into 1-inch balls. Place balls onto the prepared baking sheet and refrigerate until firm, about 30 minutes.
Place white chocolate into a microwave-safe glass or ceramic bowl; microwave in 1-minute intervals, stirring after each interval, until melted, 3 to 4 minutes.
Use two forks to dip each ball into melted chocolate; turn until ball is coated, then lift, letting excess chocolate drip back into the bowl, and return to the waxed paper. Refrigerate until chocolate coating is set, about 30 minutes.
Nutrition Facts (per serving)
| 194 | Calories |
| 11g | Fat |
| 22g | Carbs |
| 3g | Protein |
