White Chocolate Cookies & Cream Truffles
36 chocolate crème sandwich cookies
1 cup cream cheese (room temperature)
1/2 teaspoon vanilla essence
1 cup white chocolate
½ cup dark chocolate
Add all 36 cookies (with crème filling) to a blender or food processor and vanilla essence and process for 2 minutes or until a finely crushed consistency. Reserve 1/4 cups of the mixture as a topping for the finished truffles.
In a large glass bowl, place crushed cookie mixture and cream cheese and mix until well-combined. Seal the bowl and place in the refrigerator. Allow mixture to chill for 2 hours.
Use a tablespoon and scoop a generous amount of the cookie mixture and roll into golf ball-sized balls. Rest the balls in a tray ( lined with wax paper) and space out at least 2 inches apart from each other.
Dip each ball into the melted white chocolate and drizzle the melted dark chocolate with a fork and sprinkle the remaining crushed cookies as the topping before the chocolate hardens. Place truffles back on tray to let the chocolate harden for 1/2 hour in the refrigerator.
Ready to serve!