DAY THIRTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Oreo and Gingerbread Cookie Truffles Covered in Dark and White Chocolate✨

Recipe:

Oreo Truffles: 28 Oreo cookies, 8 oz. cream cheese (room temp.)

Gingerbread: 1 Cup Gingerbread Cookies (crushed), 1/2 Package Cream Cheese (room temp).

+ dark/white chocolate for decoration, candy canes (crushed) or any type of other decoration.

How to do it: (works for both types of these truffles)

First of all take your food processor and crush the cookies (until completely crushed). Now mix in softened cream cheese and mix well.

Press the batter into small balls and after placing on a plate that is covered in parchment paper, put them in a freezer for about 15 minutes. (I put mine until I melted the chocolate).

Now for decoration... Melt the dark or white chocolate. I melted mine over pot with the boiling water and a smaller pot on top. (For me this is the easiest way, but you can also use microwave: heat proof bowl on high for 30 seconds. Then remove and stir well and then return to the microwave for another 30 seconds or so until fully melted).

Put cookie balls into a melted chocolate using a fork and cover it completely and then return it to the same plate and decorate with candy canes or your other decorations...

Store them in a fridge!