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
Surface Utensil Holder
Cutting Board Set