These were really pretty and pretty easy to make. Much easier than my Peanut Butter Balls.
1 package (16-18 ounces) chocolate sandwich cookies
1 package (8 ounces) cream cheese, softened
1 package (12 ounces) semi-sweet chocolate - I used white chocolate
3 tablespoons vegetable shortening
Assorted sprinkles or icing for decorating
How - to:
Process the cookies in a food processor until fine crumbs form - LOVE my Ninja processor.
Place on a parchment paper-lined baking sheet and freeze until solid, at least one hour or up to several days.
Melt chocolate and shortening in a microwave safe bowl on high power until shortening is melted, about 2 minutes - stir every 20-30 seconds.
So here is the key to decorating them: let the coated truffles firm up for a few seconds before you decorate with icing, sprinkles or candies to avoid the decorations from dripping off. If it you wait too long, the toppings won’t stick. Refrigerate until ready to serve.