Written by Jenny –
Last Friday, December 16th, was officially Chocolate-Covered Anything Day but really, isn’t everyday Chocolate-Covered Anything Day? I know many who celebrate this day in a small way most days with a tasty delight – especially during the holidays.
I believe my fondness for chocolate-covered treats began when I was a young girl walking with my family to the local Carvel Ice Cream Shop (“Carvels” as we called it) for my soft-serve chocolate cone, swirled high to perfection and slightly tipped. My cone always had to be covered with chocolate ants – yes, chocolate ants! Well, really chocolate jimmies and not necessarily chocolate covered I know…as you can imagine, it did not take long for these ants to make it down my hand and arm as I savored each bite.
Dipped strawberries and snacks, cookies, etc. seem to make to it every holiday get together. Here is another chocolate-covered recipe that for you to consider putting out for those who enjoy chocolate chip cookies, flavor twists on truffles and of course, chocolate! The key to making these truffles is to bake the cookies a little longer than the package states so they are crisp but not burnt. Before I forget, make sure to share some of these!
Ingredients needed for about 36 truffles:
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 1 pkg. (3 oz.) cream cheese, at room temperature
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 tablespoon vegetable shortening
- 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa, for dusting (optional)
PREHEAT oven to 350° F.
PREPARE cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks. LINE baking sheet with wax paper.
CRUMBLE cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.)
ROLL or scoop mixture into 1-inch balls and place on prepared baking sheet. Refrigerate for 1 hour.
MICROWAVE morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
DIP balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate. Return to baking sheet; dust truffles with cocoa. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.
- If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. This will result in a less ground cookie truffle.
- To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.
More dark chocolate recipes:
No-Bake Dark Chocolate & Mint Cheesecake
Dark Chocolate Dipped Strawberries & Snacks