Categories: candy

Ingredients

• 1/2 cup toasted hazelnuts
• 1 Lb. chocolate sandwich cookies
• 1/2 cup chocolate-hazelnut spread
• 6 oz. cream cheese, softened to room temperature
• 12 oz. chocolate candy coating
• White or milk chocolate for drizzling (optional)

Directions

1. Finely chop the toasted hazelnuts and set aside.
2. Put cookies in a food processor and process in short intervals until they are fine crumbs. Alternately, place them in a large zip-top plastic bag and roll them with a rolling pin until they are completely crushed.
3. Combine the crushed cookies, chocolate-hazelnut spread and softened cream cheese in a large bowl and stir until completely combined.
4. Add the chopped hazelnuts to the cookie mixture, and stir those in as well. Press a layer of cling wrap on top and refrigerate the truffle mix for half an hour, until firm enough to scoop.
5. Use a teaspoon or small candy scoop to form the mixture into small balls. Roll them between your palms to get them completely round.
6. Melt the chocolate candy coating, and dip each truffle into the melted coating. Place it on a foil-lined baking sheet to set completely. If desired, drizzle melted white or milk chocolate over the tops of the truffles for decoration.
7. Store truffles in an airtight container in the refrigerator for up to two weeks. for best taste and texture, bring them to room temperature before serving.

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