White Chocolate Truffles
Yields: 36 serving(s)
Total Time: 3 hrs
Ingredients:
1/2 cup plus 9 tablespoons heavy cream, divided
1 (11-ounce) bag, plus 3 cups, white chocolate chips, divided
2 oz. cream cheese, at room temperature
32 Speculoos cookies (such as Biscoff), finely crushed (2 1/2 cups crumbs)
Holly sprinkles, for decorating
Directions:
Heat 1/2 cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let sit 2 minutes; whisk until smooth. Whisk in cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight
Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm, 35 to 40 minutes.
Microwave the remaining 9 tablespoons of cream and 3 cups of chips in a microwave-safe bowl on high for 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet. Immediately place a holly sprinkle on top; let it set.
Recipe courtesy of Country Living.com
