My sister made these Easy Chocolate Truffle for a recent cookie exchange party and as she described them to me I knew they were a winner! Then when I saw a picture of them I was completely sold. The flavor is so rich and delightful, and incredibly chocolatey, you think you're eating truffles. And so does everyone else!

Any good quality chocolate creme filled cookie works perfectly for the Easy Chocolate Truffles. I tried them with a few kinds of creme filled cookies and while chocolate is my favorite a vanilla creme cookie works divinely too.

If you'd prefer, you can simply dust the chocolate balls with cocoa powder instead of drizzling them with melted chocolate.

Are you a fan of lemon creme filled cookies? Go for it! For these you'll want to drizzle the balls with white chocolate instead of dark chocolate. Then for a festive look try sprinkling the lemon creme balls with yellow or (multi-colored) sprinkles after drizzling with white chocolate.

Easy Chocolate Truffles

Makes 50 to 60

Ingredients:

Good quality creme filled chocolate cookies, 450 grams (1 pound)

Mascarpone (or cream cheese), drained 225 grams (8 ounces)

Dark chocolate 70%, 450 grams (1 pound)
White chocolate, 225 grams (8 ounces)
Peanut oil (or other unflavored cooking oil), 1 teaspoon + ½ teaspoon

Ingredients and equipment I recommend:

Cooling & Draining Rack
A food processor. I use a Cuisinart
Baking sheet
Parchment baking paper
Icing bag
Barbecue fork
Storing container
Chocolate creme filled cookies
Dark chocolate
White chocolate
Mascarpone

Cooking Instructions:

In a food processor, process the cookies until pulverized and powdery.
Add the mascarpone and process until fully blended.

Place the mixture in a bowl and refrigerate for an hour.

Using your hands, form the mixture into bite-sized balls, then place on a baking sheet lined with oven paper.

Refrigerate for an hour.
Melt the dark chocolate over a double boiler, then stir in 1 teaspoon oil.
Allow the chocolate to cool to room temperature.
Once the chocolate balls are chilled place them, one (or two) at a time, on a two-tined barbecue fork.
Using a spoon drizzle melted dark chocolate evenly over each ball, then place each one back on the paper-lined baking sheet.
Chill the balls again while you prepare the white chocolate.
Melt the white chocolate over a double boiler, then stir in the remaining ½ teaspoon oil.
Allow the chocolate to cool to room temperature.
Place the white chocolate in an icing bag, with a tiny (almost pin point) opening.
Remove the chocolate balls from the fridge and drizzle the white chocolate over them.
I find you'll achieve the best effect if you drizzle back and forth over all the balls at once, from a height of about 25 centimeters (10 inches).
Store the Easy Chocolate Truffles in an airtight container in a cool place, or refrigerated.

Easy Chocolate Truffles

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Makes 50 to 60

Ingredients

450 grams Good quality creme filled chocolate cookies (1 pound)
225 grams Mascarpone, drained (or cream cheese) (8 ounces)
450 grams Dark chocolate 70% (1 pound)
225 grams White chocolate (8 ounces)
1 + ½ teaspoon Peanut oil (or other unflavored cooking oil)

Instructions

In a food processor, process the cookies until pulverized and powdery.
Add the mascarpone and process until fully blended.
Place in a bowl and refrigerate for an hour.
Using your hands, form the mixture into bite-sized balls, then place on a baking sheet lined with oven paper.
Refrigerate for an hour.
Melt the dark chocolate over a double boiler, then stir in 1 teaspoon oil.
Allow the chocolate to cool to room temperature.
Once the chocolate balls are chilled place them, one (or two) a time, on a two-tined barbecue fork.
Using a spoon drizzle melted dark chocolate evenly over each ball, then place each one back on the paper-lined baking sheet.
Chill the balls again while you prepare the white chocolate.
Melt the white chocolate over a double boiler, then stir in the remaining ½ teaspoon oil.
Allow the chocolate to cool to room temperature.
Place the white chocolate in an icing bag, with a tiny (almost pin point opening.
Remove the chocolate balls from the fridge and drizzle the white chocolate over them.
I find you'll achieve the best effect if you drizzle back and forth over all the balls at once, from a height of about 25 centimeters (10 inches).
Store the chocolate truffle balls in an airtight container in a cool place, or refrigerated.