Cooking Instructions
- 1
Crush 36 cookies into fine crumbs in a food processor. Add softened cream cheese and process until the mix forms a clump.
- 2
Place mixture in covered container and refrigerate for 1 hour. Hand roll cooled mixture into approximately 45 balls.
- 3
Melt baking chocolate in a double boiler. Spoon melted chocolate over each truffle and place on parchment paper to cool. Decorate as desired.
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