Original Cannoli Chips Cream Cheese Truffles
By Lizzie on December 11, 2016
Everyone knows that famous Oreo cream cheese truffle recipe that is all over the internet! It’s a delicious mixture of cookies and cream cheese rolled into balls and dunked into chocolate. I decided to change it up and make this recipe my own and really special to boot!! I used the delicious originalcannolichips.com cookies and cream variety as the base for the truffle. These yummy chips are found in select Walmarts across the country, and soon in more major stores throughout the US. I also used an amazingly delicious dark chocolate called, K’UL as a drizzle for the truffles. I was lucky enough to get to know the owner of a Brooklyn based company called, Foodlyn, and was sent some of the K’UL chocolate to sample. Foodlyn has beautiful and unique products on their site and 25 percent of the profits go towards community based non profit groups fighting to eradicate hunger in the United States. The recipe is a combination of all of these fabulous and unique ingredients. Make a big batch and store them in the fridge for a week or so in preparation for the perfect way to end your holiday meals!!
Original Cannoli Chips Cream Cheese Truffles
Makes: About 30 truffles Prep time: 45 minutes including chilling
Ingredients
2 and 1/2 bags Original Cannoli Chips Cookie and Cream variety
12 ounces cream cheese cut into large cubes
4 tablespoons powdered sugar
2 cups semi sweet chocolate
1 cup white chocolate
3 packs of K’ul dark chocolate (3.75 ounces total)
Directions
In a food processor, place Cannoli chips, powdered sugar, and cream cheese. Pulse until all ingredients are combined and forms a ball. Line a baking sheet with wax paper. With a very small cookie scoop or your fingers, form about 25-30 bite sized balls. You can make them as big or as small as you like!! Place the pan in the fridge unit they are very cold. While they are chilling, use three separate deep glass microwavable cups and melt the three different chocolates. I usually start at 30 seconds and give them a stir. The white chocolate should take a full minute. The semi sweet chocolate will take up to 2 minutes, and the dark chocolate will take no more than a minute. When the truffles are cold, dunk half of them in the semi sweet chocolate and half in the white chocolate. If you don’t like white chocolate, you can dunk them all in the semi sweet. I find it easier to use a fork for this process, as I tap off the excess chocolate on the rim of the glass measuring cup. When you have completely coated all of the truffles, use a spoon to drizzle the dark chocolate on each truffle. (my photos will show you what they look like using a spoon). Place them back in the fridge until ready to serve. They will need to stay in an airtight container in the fridge for up to a week after you make them!!
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