Truffle Tray

Let me tell you about a little match made in heaven.

Cookies + Cream cheese + Chocolate.

Seriously....Best. Truffles.Ever!

This year, I made three kinds (someone had to restrain me from making the 10 others I wanted to!).

Sugar Cookies + Cream Cheese + White Chocolate Dip
Adapted slightly from The Scene from Me, Originally from Nestle

16 oz. package of sugar cookie dough, baked and cooled (or I used this recipe to make my own)
8 oz. package of cream cheese,softened (I use low fat)


Mint Oreos + Cream Cheese + White Chocolate Dip
Adapted slightly from Bakerella

1 package of Mint Oreos (I used Trader Joe's Peppermint Joe Joe's)
8 oz. package of cream cheese, softened


Gingerbread + Marshmallow Orange Frosting + White Chocolate Dip

1/2 of this recipe, baked and cooled
1/2 c. of this frosting
1/2 package of cream cheese
1/2 c. marshmallow fluff


How To:
In a Cuisinart, grind cookies into a powder. Mix completely with the cream cheese (and frosting for the gingerbread ones), then shape into about 1 inch balls and place on a wax paper lined cookie sheet. Refrigerate for 30 minutes (or freeze for 15 minutes) before dipping into melted chocolate. After they have been coated, return to the cookie sheet and refrigerate until chocolate is hard. Store in the refrigerator.


Notes:
-I found that it's best to just get down and dirty and mix the cookie crumbs and cream cheese with your hands. I know,super messy,but trust me,it mixes much better.
-I found that the best coating is to use half chocolate and half coating bark (i.e. 1 cup of chocolate chips + 1 cup of bark) and then mixing in 1-2 tsp. of vegetable oil.