Ingredients
Equipment
Method
- Line a baking sheet with parchment paper. Pulse the 36 cookies, filling and all, in a food processor until they form fine, even crumbs. Set aside 1/2 cup (50 g) of crumbs in a shallow bowl for rolling.
- Add the softened cream cheese to the remaining crumbs and pulse, or mix with a spatula, until a smooth, thick dough forms and no white streaks remain.
- Scoop the dough into 24 equal portions, about 1 tablespoon (25 g) each, and roll them into smooth 1-inch (2.5 cm) balls. Place on the lined baking sheet and freeze for 20 minutes, until firm.
- Melt the chocolate and coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let it cool for a couple of minutes.
- Drop one truffle into the melted chocolate and turn it with a fork until fully coated. Lift it out, tap off the extra chocolate, and set it on the parchment. Working one at a time, immediately roll the truffle in the reserved cookie crumbs, covering about two-thirds of the surface and leaving a small chocolate patch for the eye.
- While the chocolate is still wet, press a candy eyeball onto the chocolate patch of each truffle. If the coating has begun to set, use a dab of melted chocolate as glue.
- Refrigerate for 20 to 30 minutes, until the coating is set. Serve cold or slightly cool.
Notes
Smooth dough: Use full-fat block cream cheese at room temperature. Spreadable cream cheese is too soft and makes sticky truffles.
Firm truffles: If the dough is sticky, chill it for 15 minutes before rolling. Freezing the balls helps the chocolate coating set quickly.
Chocolate coating: Melting wafers or candy melts set firmly without tempering. Real chocolate stays softer, so keep the truffles refrigerated.
Dipping: Keep the chocolate warm but not hot. If it thickens, microwave it for 10 seconds. A deep, narrow cup makes dipping easier.
Monster colors: Dip in green, purple, or orange candy melts for a colorful monster party. Use sprinkles or crumbs for fur.
Candy eyeballs: Add them while the coating is wet, or use dots of white and dark chocolate if you do not have eyeballs.
Allergies: This recipe contains wheat, dairy, and soy. Check labels on cookies, chocolate, and candy eyeballs for other allergens.
Storage: Keep in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months. Bring to cool room temperature before serving. Nutrition (per truffle) Calories 165 kcal Carbohydrates 20 g Protein 2 g Fat 9 g Saturated fat 4 g Cholesterol 10 mg Sodium 115 mg Potassium 85 mg Fiber 1 g Sugar 14 g
Firm truffles: If the dough is sticky, chill it for 15 minutes before rolling. Freezing the balls helps the chocolate coating set quickly.
Chocolate coating: Melting wafers or candy melts set firmly without tempering. Real chocolate stays softer, so keep the truffles refrigerated.
Dipping: Keep the chocolate warm but not hot. If it thickens, microwave it for 10 seconds. A deep, narrow cup makes dipping easier.
Monster colors: Dip in green, purple, or orange candy melts for a colorful monster party. Use sprinkles or crumbs for fur.
Candy eyeballs: Add them while the coating is wet, or use dots of white and dark chocolate if you do not have eyeballs.
Allergies: This recipe contains wheat, dairy, and soy. Check labels on cookies, chocolate, and candy eyeballs for other allergens.
Storage: Keep in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months. Bring to cool room temperature before serving. Nutrition (per truffle) Calories 165 kcal Carbohydrates 20 g Protein 2 g Fat 9 g Saturated fat 4 g Cholesterol 10 mg Sodium 115 mg Potassium 85 mg Fiber 1 g Sugar 14 g