Black & White Truffles
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 99.3
- Total Fat: 4.4 g
- Cholesterol: 5.0 mg
- Sodium: 127.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.4 g
View full nutritional breakdown of Black & White Truffles calories by ingredient
Introduction
Impress your friends and family with a deliciously delectable explosion for your taste buds.Not too sweet, very impressive and rich, these zingers will make any chocolate lovers toes curl! ... and the best part? They are incredibly easy to make. Impress your friends and family with a deliciously delectable explosion for your taste buds.
Not too sweet, very impressive and rich, these zingers will make any chocolate lovers toes curl! ... and the best part? They are incredibly easy to make.
Number of Servings: 30
Ingredients
-
1 1/2 bricks Light Philadelphia Cream Cheese (softened slightly)
12 Crushed Reduced-Fat Oreo Coookies
1 package Dark or Semi-Sweet Chocolate Chips
Directions
Makes about 30 small truffles.
Prep cookie sheet with parchment paper.
Crush Oreo cookies and mix with Cream Cheese in food processor til just blended.
Use teaspoon to create small balls - place on cookie sheet in freezer for about an hour, until they firm up.
Put chocolate chips in a microwaveable bowl, and melt for 1 minute, then stir and put in for another 30 seconds-1 minute, stir again until chocolate is smooth.
At this point you have to work fairly quickly as the melting chocolate thickens over a short amount of time.
Take a skewer or toothpick or fork, and dip ball of cream cheese-oreo mixture into the melted cheese to coat. Place back on cookie sheet - and firm up in freezer for about an hour.
Serve cold - as they will "sweat" if left in room temperature and they taste much more decadent when cold.
They will keep in the fridge in an airtight container for about 2 weeks.
Number of Servings: 30
Recipe submitted by SparkPeople user STEPHLEEB.
Prep cookie sheet with parchment paper.
Crush Oreo cookies and mix with Cream Cheese in food processor til just blended.
Use teaspoon to create small balls - place on cookie sheet in freezer for about an hour, until they firm up.
Put chocolate chips in a microwaveable bowl, and melt for 1 minute, then stir and put in for another 30 seconds-1 minute, stir again until chocolate is smooth.
At this point you have to work fairly quickly as the melting chocolate thickens over a short amount of time.
Take a skewer or toothpick or fork, and dip ball of cream cheese-oreo mixture into the melted cheese to coat. Place back on cookie sheet - and firm up in freezer for about an hour.
Serve cold - as they will "sweat" if left in room temperature and they taste much more decadent when cold.
They will keep in the fridge in an airtight container for about 2 weeks.
Number of Servings: 30
Recipe submitted by SparkPeople user STEPHLEEB.