Homemade Gifts: Cookie Truffles

I've got a big weekend of baking planned so I can get my homemade food gifts put together!  Since I had a couple of new recipes I wanted to add to my list for this year, I decided to make one earlier and see if it won the taste test.

I picked up the Better Homes & Gardens: Food Gifts magazine as soon as it hit the newstands - probably back in early October!  I couldn't resist it, with so many photos and new ideas on things I could make and share with friends! 

The first thing I flagged to make was the Cookie Truffles. 

These truffles really couldn't be easier!  Simple ingredients come together for a rich, bite-size treat of chocolate and oreo mixed together.  I've always been a sucker for a truffle and these will be making into my gift tins this year. 

The results of the taste testers?  100% rave reviews!  No one said I shouldn't make them again, in fact since they are so rich you really could manage to eat just one and step away.  Which is not always true with most of the treats I make.  I need things like this to satisfy my sweet tooth, which are satisfying enough with just one.

Give these a try, you will be happy you did - and so will anyone you share them with this holiday season!


Cookie Truffles
Source:  Better Homes & Gardens:  Food Gifts 2011

Ingredients

• 1 (12 ounce) package semisweet chocolate chips
• 1 (8 ounce) package cream cheese, cut up and softened
• 1 (8 ounce) package mini oreo cookies - or 8 ounces regular size cookies - finely chopped/crushed
• 2 1/4 cups milk chocolate pieces
• 2 tablespoons shortening
• Chocolate sprinkles (or colorful ones to suit the holiday)

Directions

1. Line a rimmed baking sheet with waxed paper; set aside.  In a medium heavy saucepan heat and stir the 12 ounces of semisweet chocolate over low heat until melted.  Remove from heat and stir in the cream cheese until well combined (mixture will become thick).  Stir in the chopped cookies and refrigerate for at least 30 minutes before moving to the next step.
2. Roll about a 1/2 tablespoon of dough into a round ball and place on the prepared baking sheet.  Cover and freeze for about 15 minutes or until firm.
3. In a small heavy saucepan combine the 2 1/4 cups milk chocolate pieces and the shortening; heat and stir until melted and smooth.  Remove from heat.
4. Line another baking sheet with waxed paper.  Using a fork (or a chopstick! this worked well for me) dip each ball into the chocolate mixture and allow the excess to drip off into the saucepan.  Place the dipped balls on the prepared baking sheet.  Sprinkle with festive sprinkles and then chill for 30 minutes or until firm.

Makes about 50 truffles.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.