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White Cho­co­late Truf­fles

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Chocolate · Baking · Cooking · Recipes · Cheese · Dairy products · Cream Cheese

WORK­ING TIME 1 hour TO­TAL TIME 3 hours (in­clud­ing chill­ing and freez­ing) MAKES 36 truf­fles 1/2 cup plus 9 ta­ble­spoons heavy cream, di­vided 1 (11-ounce) bag, plus

3 cups, white cho­co­late chips, di­vided 2 ounces cream cheese, at room tem­per­a­ture 32 Specu­loos cook­ies

(such as Bis­coff), finely crushed (2 1/2 cups crumbs) Holly sprin­kles, for dec­o­rat­ing

1. Heat 1/2 cup cream in a medium saucepan over low heat un­til bub­bles form around edges, 1 to 2 min­utes; re­move from heat.

Add 11-ounce bag of chips and let sit 2 min­utes; whisk un­til smooth. Whisk in cream cheese. Fold in cookie crumbs un­til com­bined. Trans­fer to a bowl and chill un­til firm, 2 hours or up to overnight.

2. Line a rimmed bak­ing sheet with parch­ment pa­per. Roll mix­ture into ta­ble­spoon-sized balls; trans­fer to bak­ing sheet. Freeze un­til firm, 35 to 40 min­utes.

3. Mi­crowave re­main­ing 9 ta­ble­spoons cream and 3 cups chips in a mi­crowave-safe bowl on high 1 minute. Whisk un­til smooth.

Dip truf­fles in melted cho­co­late, tap­ping off ex­cess, and place on a pre­pared bak­ing sheet. Im­me­di­ately place a holly sprin­kle on top; let set.

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