Ingredients:

  • 36 Chocolate Sandwich Cookies (approx. 14.3 oz / 405g)
  • 8 oz full-fat brick style cream cheese, softened to room temperature
  • 1/8 tsp fine sea salt
  • 12 oz white candy melts or white chocolate wafers
  • 1/4 cup red candy melts
  • 1/4 cup blue candy melts
  • 2 tbsp patriotic sprinkles

Instructions:

  1. Pulverize the cookies. Place the 36 chocolate sandwich cookies (keep that filling inside!) into a food processor and pulse until they reach the consistency of fine sand. Note: Any large chunks will make the truffles fall apart during dipping.
  2. Combine the base. Add the 8 oz of softened cream cheese and 1/8 tsp sea salt to the processor. Process again until the mixture forms a cohesive ball of dough without white streaks.
  3. Portion the dough. Use a small cookie scoop to drop 1 inch rounds onto a parchment lined tray. Roll them between your palms until they are smooth spheres.
  4. The flash freeze. Transfer the tray to the freezer for 15–20 minutes. Note: This step is vital to ensure the centers don't melt into the warm chocolate later.
  5. Melt the coating. Place 12 oz of white candy melts in a microwave safe bowl. Heat in 30 second intervals at 50% power, stirring until the mixture is completely fluid and glossy.
  6. Dip the truffles. Submerge each chilled truffle using a fork. Lift it out, tap the fork against the bowl until the excess chocolate has dripped off, and slide it back onto the parchment.
  7. Add the festive texture. Apply the 2 tbsp of patriotic sprinkles immediately while the white coating is still tacky. Note: If you wait too long, the sprinkles will just bounce off.
  8. Drizzle and finish. Melt the 1/4 cup red and 1/4 cup blue candy melts separately. Use a spoon or piping bag to drizzle until you have a vibrant, striped pattern.
  9. Final set. Allow the truffles to sit at room temperature for 20 minutes or in the fridge for 10 minutes until the shells are completely firm to the touch.