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Cookie Truffles
Small no-bake sweets made from crushed chocolate sandwich cookies bound with cream cheese, then dipped in melted chocolate. The SuperSonic Chopper Extra turns the cookies into fine crumbs by hand, and the Portioning Scoop keeps every truffle the same size.
- Total time
- 78 min
- Prep
- 30 min
- Cook
- 3 min
- Rest
- 45 min
+ Tupperware Portioning scoop, Tupperware Silicone baking sheet, Tupperware MicroCook Pitcher, Tupperware Mixing bowl
Ingredients
Method
Put half the cookies in the Tupperware SuperSonic Chopper Extra fitted with the blade, close it and pull the cord until they are reduced to fine crumbs. Tip them into a Thatsa Bowl and grind the rest of the cookies the same way.
Add the cream cheese to the crumbs and work the mixture until it is smooth and evenly dark.
Scoop the mixture with the small Portioning Scoop and set the balls on the Silicone Baking Sheet with Rim, one per circle marking. Freeze for 15 minutes, until firm.
Melt the wafers in the MicroCook Pitcher 500 ml at full power (1000 W) in 30-second bursts, stirring between each, until completely smooth.
Dip each frozen truffle in the chocolate, let the excess drip off and add a topping straight away. Return to the freezer until the coating sets, then keep in the fridge until serving.
