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No-Peanut Butter Chocolate Chip and Cream Cheese Truffle
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Submitted by admin on Mon, 11/01/2010 - 22:29
Description
I’ve been busy with work and parties lately that I haven’t had time to write.
This past weekend I have been preparing some of my peanut free truffles for my friend’s baby shower. The Kit Kat Crunch Truffles and the Oreo Cheesecake Truffles are 2 of my biggest hits. I recently tried out a new recipe which I developed on my own, turns out I have a truffle hit #3!
Ingredients
| 1 | Package | Mr. Christie Chips Ahoy Chocolate Chip Cookies |
| 1⁄2 | Cup | Nonuttin Golden Peabutter Sauce |
| 1⁄2 | Cup | Cream Cheese |
| 1 | Tablespoon | milk |
| 2 | Tablespoon | Sugar |
Instructions
- In a food processor, crush the cookies until almost crumbs.
- Add in the peabutter.
- Mix until becomes thick enough so that you can roll.
- *Peabutter can be a little thick which is why you should add in some milk.
- Once everything is blended, you can shape in to tiny balls about an inch in size.
- Refrigerate for about an hour. (easiar to handle afterwards)
- Meanwhile, in a food processor mix teh cream cheese and the icing sugar for about 30 seconds until you see that it has a fluffy texture. If you are still waiting, place the cream cheese in the refrigerator as well.
- Next, with your finger press down in the center of each ball and fill the top center with the cream cheese filling. Put just a little even if the cream cheese overflows the top that’s ok, it’s normal.
- Cover the new delicious filling with milk or semi-sweet chocolate. For best results, temper the chocolate for a hard chocolate shell.
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipe Category |
