*Warning* Christmas cookie truffles are extremely moreish. You’ve seen that episode of Friends right? The one where Monica makes the holiday candy for the building but she can’t make it quick enough for the crowds? That is how moreish these babies are! Make them, but be prepared for stampedes.
Christmas cookie truffles
200g Biscuits/Cookies (any – the ones above have a mixture of ginger biscuits and bourbon biscuits)
100g Cream Cheese
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger (if not using ginger biscuits)
200g Cooking chocolate
- In a blender, crush the biscuits until they are just crumbs.
- In a bowl, mix the cream cheese, cinnamon, nutmeg, ginger and vanilla extract, then add the biscuit crumbs. Mix thoroughly, this gets tough but it needs to be a tough consistency. But don’t be afraid to add more cream cheese or biscuits if you feel that is what your mixture needs.
- Roll an approx. tsp size amount of mixture in your hands to make a small ball truffle and place to one side on baking paper. Continue this process with the rest of mixture.
- Put the truffles in the fridge to cool for at least an hour.
- Before you remove the truffles from the fridge, begin to melt your chocolate (follow packet instructions).
- Once the chocolate has melted, drop a truffle into the chocolate, then get two forks and removing the truffle from the chocolate – roll it from one fork to the other to drain the excess, put back onto the baking paper.
- When all the truffles are covered in chocolate, you can then decorate them how you like. I drizzled contrasting chocolate over mine and added Christmassy coloured sprinkles.
These could be great for a gift, put into a nice jar or Christmas tin. I have no idea how long these are meant to last due to the cream cheese but mine lasted for WEEKS in the fridge (I made a lot, like a lot – we ate so many of these and they were as good on the last day as the first – weeks earlier).