Ingredients
for 4 servings
- 3 cups chocolate chips (525 g)
- ½ cup heavy cream (120 mL)
- 24 cookie sandwich fillings
Topping
- 1 cup semi-sweet chocolate chips (175 g), melted
- 24 cookie sandwich crumbs
Nutrition Info
- Calories 1153
- Fat 85g
- Carbs 114g
- Fiber 12g
- Sugar 81g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
- Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
- Save the white filling for later.
- In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in the refrigerator for an hour to cool down.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
- Dip the truffle in melted semisweet chocolate.
- Roll in cookie crumbs.
- Place back in the fridge for 10 minutes.
- Enjoy!
Ingredients
for 4 servings
- 3 cups chocolate chips (525 g)
- ½ cup heavy cream (120 mL)
- 24 cookie sandwich fillings
Topping
- 1 cup semi-sweet chocolate chips (175 g), melted
- 24 cookie sandwich crumbs
Nutrition Info
- Calories 1153
- Fat 85g
- Carbs 114g
- Fiber 12g
- Sugar 81g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
- Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
- Save the white filling for later.
- In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in the refrigerator for an hour to cool down.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
- Dip the truffle in melted semisweet chocolate.
- Roll in cookie crumbs.
- Place back in the fridge for 10 minutes.
- Enjoy!
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