King Cake Truffles
Ingredients
- 1 12- to 15-ounce package vanilla creme sandwich cookies
- 1 8-ounce package cream cheese, softened
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pound good quality white chocolate, chopped
- Purple, green and gold colored sugar sprinkles, for garnish
Instructions
Place sandwich cookies in a large, resealable plastic bag. Using the flat side of a meat mallet or a rolling pin, finely crush cookies. Transfer to the bowl of an electric mixer with paddle attachment. Add cream cheese, vanilla and cinnamon. Mix on low until fully blended. Form dough into 30 balls and place on a rimmed baking sheet. Place dough balls in the freezer until set, about 20 minutes. Meanwhile, place white chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring after each, until melted. Dip set truffles in melted chocolate and garnish with different colored sugar sprinkles. Refrigerate until firm, about 1 hour. Store in a sealed container in the refrigerator. Makes about 30 truffles.