These bite-sized cookies and cream treats are simple to make and a joy to give.
- Place 1 packet of the cookies in the bowl of a small food processor. Process until finely chopped. Cut remaining cookies in half.
- Place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in cookie crumbs. Refrigerate for 30 minutes or until firm.
- Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 16 balls. Freeze for 30 minutes or until firm.
- Place extra white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Place 1 cookie half on each truffle, pressing gently to secure. Refrigerate for 15 minutes or until set. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set