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A recipe for a sweet treat for your sweetheart.
Valentine’s Day is forever the day of confections and chocolate. Sure, it gets a bad rap for being a Hallmark-backed try-hard expression of love. (You should show your love every day, the naysayers yell.) I, however, love any chance to a) eat something sweet in excess and b) make something delicious for my partner (so he too can eat sweets in excess). And delicious confections don't always require bakingthese sugar cookie truffles only require four ingredients and come together quick.
Since the main ingredient is sandwich cookies, you can make as many variations as you please. Use chocolate (and maybe a touch of something boozy) if you’re trying to replace that classic heart-shaped bon bon box. Cover them in ruby chocolate and you’ve got something reminiscent of the classic choc-covered strawberry.
1 Package vanilla sandwich cookies (around 270g)
1 250g block cream cheese (softened)
1 package white chocolate chips
3 tbsp sprinkles (plus more for decorating)
Using a food processor, blender or good old fashioned elbow grease, crush the sandwich cookies until they are a fine texture. Mix in the softened cream cheese until uniform. Add around 3 tablespoons of sprinkles (or more!).
Using a small cookie scoop or a spoon, divide the mixture into even-sized balls. Place on a tray lined with parchment and freeze for around 10 minutes.
In the meantime, melt your white chocolate over a bain marie (see additional notes). This ensures that your chocolate will not burn, which it might in a microwave.
When the cookie-balls are frozen, use a fork to dip them into the melted white chocolate. Allow the excess chocolate to drip off before you place it back on the parchment. Immediately top with a pinch of sprinkles.
Repeat until you have finished all the truffles. Place back into the fridge or freezer so that the chocolate sets. Remove and place in either a box for storage or on a plate to serve immediately.
Makes approximately 20 truffles.
Make a bain marie by boiling a small pot of water. Once the water is boiling, place the bowl of chocolate on top to melt. Make sure the bowl does not touch the water.
Once the chocolate is melted, keep it on the pot of water but with the burner off. This will keep the chocolate at a good temperature for dipping. If it gets too thick to work with, take it off the pot and bring the water to a boil again. Once boiling, place the bowl back on and allow it to melt again.