These truffles are inspired by a great recipe, Circus Animal Cookies Truffles (check it out!) on thedomesticrebel.com. I substituted the Mother’s new white and green cookies called Jungle Animal Cookies for a Christmas look.
1 bag Mother’s Jungle Animal cookies
1/2 can cream cheese frosting
1 pkg white chocolate almond bark
sprinkles
green food coloring
In food processor, grind cookies (about a cup at a time–work in batches) until coarse crumbs. Pour all ground cookies into large bowl. Spoon in half can of cream cheese frosting. Using clean hands or spoon, mix together crumbs and frosting until thoroughly combined. Scoop mixture into 1″ sized balls (I used a small cookie dough scoop) and place balls onto silpat or foil lined baking sheet. Freeze truffles centers for about 3 hours or until frozen and solid.
Melt white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your green coloring, tint one bowl of white chocolate a light green shade (I chose to make all green). Dip half the batch of truffles into white chocolate, and other half into green tinted white chocolate. Using two forks, roll each truffle, then hold on fork and allowed excess to drip off before gently placing back onto the silpat or foil lined sheet. While still wet, sprinkle truffle tops with sprinkles. Allow truffles to harden and set, about 20 minutes in fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer.
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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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