Halloween Ghost Cookie Truffles
Recipe - Dearborn Market
Halloween Ghost Cookie Truffles
Prep Time60 Minutes
Servings24
0Ingredients
1 16 oz package Bowl & Basket chocolate crème sandwich cookies
1 8 oz block Bowl & Basket cream cheese, at room temperature
20 oz white vanilla melting wafers
Black food coloring
Directions
- Crush the cookies either by hand or in a food processor until the mixture resembles coarse sand. Add crushed cookies and cream cheese to a large bowl and mix until a smooth dough forms.
- Shape ghosts either using a silicone mold or by making the shapes freehand by first making a small cylinder and then pressing the cylinder lightly to the counter to flatten out the bottom. Repeat until all ghosts are shaped.
- Place in fridge for at least 30 minutes to set up. Once ready to dip, gently heat vanilla melting wafers either in the microwave or using a double boiler until melted and smooth. Carefully dip each truffle to coat, then place on a parchment paper-lined baking sheet to dry. Repeat with the rest of the truffles.
- Once dry, tint the remaining melted chocolate with black food dye (you could also use dark chocolate if you prefer!). Using either a toothpick or a piping bag, create the ghost eyes and mouths. Allow another 5 minutes to firm/dry before serving or storing in an airtight container for up to 3 days.
60 minutes
Prep Time
0 minutes
Cook Time
24
Servings
Directions
- Crush the cookies either by hand or in a food processor until the mixture resembles coarse sand. Add crushed cookies and cream cheese to a large bowl and mix until a smooth dough forms.
- Shape ghosts either using a silicone mold or by making the shapes freehand by first making a small cylinder and then pressing the cylinder lightly to the counter to flatten out the bottom. Repeat until all ghosts are shaped.
- Place in fridge for at least 30 minutes to set up. Once ready to dip, gently heat vanilla melting wafers either in the microwave or using a double boiler until melted and smooth. Carefully dip each truffle to coat, then place on a parchment paper-lined baking sheet to dry. Repeat with the rest of the truffles.
- Once dry, tint the remaining melted chocolate with black food dye (you could also use dark chocolate if you prefer!). Using either a toothpick or a piping bag, create the ghost eyes and mouths. Allow another 5 minutes to firm/dry before serving or storing in an airtight container for up to 3 days.
