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Cookies and Cream truffles

These truffles are rich, bite-sized treats made from crushed biscuits and cream cheese, coated in chocolate for a creamy, indulgent dessert.
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Prep Time 15 minutes
Chilling time 20 minutes
Total Time 35 minutes
Servings: 12 truffles
Course: Snack
Ingredients Method

Ingredients
  

  • 200 g Cookies and Cream biscuits 20 cookies
  • 112 g Cookies and Cream spread/ Cream Cheese
  • 100 g Melted Chocolate for coating

Method
 

  1. Crush the Biscuits: In a food processor, blend the biscuits into fine crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.
  2. Combine with Cream Cheese/Spread: In a medium bowl, mix the crushed biscuits with the softened cream cheese (or Cookies and Cream spread) until smooth and well combined.
  3. Shape into Balls: Roll the mixture into small balls (about 1 tablespoon each) and place them on a lined baking sheet. You should have about 12-15 truffles.
  4. Chill the Truffles: Refrigerate the truffles for 15–20 minutes to firm them up.
  5. Coat with Melted Chocolate: Dip each truffle into melted chocolate, allowing any excess to drip off. Place them back on the lined baking sheet.
  6. Chill and Serve: Once all truffles are coated, refrigerate them again until the chocolate sets, about 10–15 minutes.
  7. Decorate: Optionally, sprinkle extra crushed biscuits or drizzle chocolate on top for decoration.