Tuesday, December 7, 2010
Chocolate Cheesecake Truffles
I am a part of an online Homeschooling community. This year we decided to host a virtual cookie exchange. Each mom is adding a tried and true holiday recipe. This one was added by MamaKittyCat. Hers were officially titled "Oreo or Nutter Butter Truffles". And while they are very truffle like, I used neither Oreos or Nutter Butters (partly because I refuse to pay full price for something I can get cheaper at Aldi!!!).
I retitled them after tasting, and my kids agreed, they have much more of a Cheesecake taste. I decided then not to name them after the cookie used, but after what they tasted most like. :) Feel free to substitute the cookie with a preferred creme cookie of your choice (make sure to only use about a lb of cookies, though so that you get the right texture for the inside). I would very much like to try these with a peanut butter creme cookie....I might do that soon!!!
8 oz Happy Valley Cream Cheese (.89)
Benton's Duplex Sandwich Creme Cookies (1.49)
Baker's Corner Almond Bark (1.99) (I used both white and chocolate - these are only available this time of year)
Remove 14 cookies from the package and eat like a piggie (no, seriously, set aside to eat another time...you only need about a lb of the cookies).
In a food processor, pulse cookie in batches into fine crumbs.
Combine cooking crumbs and softened cream cheese until very smooth. (I used my KitchenAid Mixer on 4 until it was a very thick, smooth batter).
Roll into about 3/4 to 1" balls.
Melt 4 bricks of your choice of almond bark coating. (I used 4 bricks of chocolate, and 4 bricks of white in separate bowls). You will have a lot of leftover chocolate bark to use for other projects - some will be forthcoming on this blog! :)
Roll the truffles in the melted coating and set on a wax paper lined cookie sheet until the chocolate sets. We also sprinkled a little bit of sprinkles on some, and on others I dipped in the chocolate and then drizzled the white bark over top.
This makes about 48-60 truffles depending on size.
Due to the fact that you have cream cheese in them, I do recommend refrigerating. Oh...and btw...they cost about 6 cents each - so - a lot cheaper than Godiva (and better tasting in my opinion!!!).