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Homemade Triple-Chocolate No-Bake Truffles - makes about 2 dozen

Author Texas Homesteader

Ingredients

  • 1 8-oz package cream cheese
  • 1 15.25 oz package Double Fudge-Filled Sandwich Cookies
  • 5 squares chocolate almond bark, melted
  • 2 Tablespoons Butter-flavored shortening

Instructions

  1. Soften cream cheese & blend until smooth.

    Crush entire package of sandwich cookies and add to the cream cheese in the mixer bowl and blend until thoroughly combined, scraping sides of the bowl often.

    Cover the bowl & place in the fridge for 30 minutes, or until firm enough to handle easily.

  2. After bringing the truffle mixture out of the fridge, use a cookie scoop to form truffles into approximately 1-Tablespoon balls.

    Place shaped truffles in the freezer for about 30-minutes to firm them up.

  3. In the meantime melt 5 squares of chocolate almond bark and stir in 2 Tablespoons of butter-flavored shortening.

    Using a toothpick dip each chilled truffle into the melted chocolate & allow to drain slightly before placing chocolate-covered truffle on wax paper. Place back in refrigerator for about 15 minutes to harden the chocolate coating. Store finished truffles in the refrigerator.

    Can be brought to room temperature prior to consumption or enjoy them chilled.