No-Bake Chocolate Truffles with Cookie Crumbs & Cream Cheese
This dessert recipe for chocolate-coated no-bake truffles teaches the steps for making homemade truffles in a food processor. The truffle filling blends cookie crumbs with soft cream cheese (for best results use Oreo cookies or Google girl cookies) before its formed into 24 balls for dipping. Coat the cookie crumb balls in melted milk or melted white chocolate, refrigerate for 15 minutes, and enjoy! Yields 24 no-bake truffles.
Servings: 24 servings
Calories: 143kcal
Ingredients
- 10 ounces package sandwich cookies such as Oreos or Goodie Girl cookies
- 6 ounces cream cheese brick-style, softened
- 2 cups semisweet chocolate chips
- ½ cup white chocolate candy melts melted, optional
- sprinkles for decorating, optional
Instructions
- Place the cookies in a food processor and grind or pulse into fine crumbs. (If you do not have a food processor or choose not to use one, see below for a handy tip on crushing your sandwich cookies). Note: for these photos, I actually made three different flavors of sandwich cookie truffles. I divided the cream cheese into three portions and used ⅓ the amount of cookies to make each flavor of cookie truffles. I dipped them all in the same chocolate and topped them with different colored sprinkles so I'd know which flavor was which without having to bite into each one first.10 ounces package sandwich cookies
- Add the softened cream cheese and pulse until the cookie crumbs and cream cheese come together in a ball.6 ounces cream cheese
- Then, using a small cookie scoop, scoop out 1-inch balls of dough, rolling between your palms to make a smooth, even ball. Place on a piece of parchment paper or wax paper and continue until all the cookie cream cheese mixture is used up.
- Place the sandwich cookie balls in the freezer for about 30 minutes. They should be firm but not frozen solid when you dip them in the melted chocolate.
- Remove them from the freezer while you melt your semi-sweet chocolate for dipping. This is also a good time to melt the white chocolate for decorating the truffles, if you are using it. I recommend using a double boiler to melt the chocolate. You may also melt the chocolate in the microwave in 30 second increments on 50% power, stirring in between, until smooth. If you have trouble getting the chocolate to melt smoothly, try adding ½ a teaspoon of coconut oil while the chocolate in melting.2 cups semisweet chocolate chips, ½ cup white chocolate candy melts
- One at a time, dip the balls in the melted semi-sweet chocolate. I find the best way to dip the balls is to use a fork or chocolate chipping tools. Place the ball in the melted chocolate and use the fork to turn the ball to coat it on all sides. Place the fork underneath the ball and lift it out of the melted chocolate. Gently tap the end of the fork on the side of the bowl while still holding the ball over the bowl of melted chocolate. This will help remove excess melted chocolate. Carefully place the dipped ball back on the parchment paper or wax paper. You can use another clean fork to help nudge the dipped ball off the fork and onto the wax paper.
- Optional: Drizzle melted white chocolate over top using a whisk or the tines of a fork. Top with sprinkles, if using, while the chocolate is still warm. Place back in the fridge to allow the chocolate to set, about 30-45 minutes.sprinkles
Notes
- Store truffles in the refrigerator in a ziptop bag for up to 1 week
- Truffles may be frozen for up to 3 months. Allow to thaw 30 minutes at room temperature
Nutrition
Calories: 143kcal | Carbohydrates: 15.3g | Protein: 2g | Fat: 9.1g | Saturated Fat: 5.5g | Cholesterol: 7.9mg | Sodium: 29.9mg | Fiber: 1.3g | Sugar: 13.5g
