The trouble with truffles. They are so, so, good, you just want more! This recipe is really easy and basic so that you can jazz up to make it your own for any holiday!

  • | 60 mins
  • | 24 servings
Directions
  1. In the bowl of a food processor, pulse the cookies until finely ground. Add the cream cheese, vanilla extract, and peppermint extract, and pulse until well combined. Remove to a bowl, cover and chill until firm, 1 hour or so.
  2. Using a small 2-teaspoon, spring loaded scoop, form balls and place on parchment lined baking sheet. Freeze for 30 minutes.
  3. Prepare shell. In a small bowl, combine melted coconut oil, honey, and vanilla extract. Stir well. Sift cocoa powder and gently fold into coconut oil mixture until well combined. Cool before spooning over frozen truffles.
  4. Place the truffles on a wire cooling rack and spoon the cocoa shell coating over the truffles. Chill once again before decorating with melted white chocolate drizzle.
  5. Store in an airtight container for up to 30 days.
Ingredients
  • 18 Oreo cookies
  • 4 oz cream cheese
  • 1 teaspoon Rodelle Vanilla Extract
  • 1 teaspoon peppermint extract (or a shot of Peppermint Schnapps for a grown up version)

For the Chocolate Shell

  • 6 tablespoons coconut oil, melted
  • 1 teaspoon Rodelle Vanilla Extract
  • 1 1/2 tablespoons honey
  • 6 tablespoons Rodelle Gourmet Cocoa
Uses
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