Ingredients
1 c. white chocolate chips
1/2 c. eggnog
2 1/2 c. vanilla sandwich cookies, crushed
1 ½ c. vanilla candy melts
Bon Cook Products Used
Flexipan® Truffle Tray, Flexipan® Round Mold, Mini offset Spatula, spice spoons, eco-chop
Directions
Place the Flexipan® Truffle Tray on a Perforated Baking Sheet.
Melt the chocolate candy melts and stir until smooth. Scoop 1-1 ½ teaspoons of melted chocolate into each well, and with a spoon, work the melted chocolate up the sides so the well is completely coated. Allow to set. You may even place in refrigerator for 15-20 to speed up the process.
In a Flexipan® Round Mold melt the white chocolate chips with eggnog in the microwave, heating in 30-second increments and stirring until completely melted.
Mix in 2 cups crushed cookies.
Chill in freezer for 15 minutes until slightly thickened.
Remove from freezer and spoon the mixture into the wells of the Flexipan® Truffle Tray. Using the back of a spoon or your fingers, gently press down the mixture in the wells to ensure they are filled and do not have air pockets.
Once filled, take remainder of melted chocolate candy melts and with a spoon or mini offset spatula cover the top of the truffle so the filling is completely sealed in. Allow to set or refrigerate 15-20 minutes to expedite process.
Once truffles are completely set, gently pop out of the wells. Use extra melted chocolate, candy melts, crushed cookies, or nutmeg to garnish. Enjoy!
Time:
Active Time: 1 hour
Total Time: 1 hour 30
Recipe Yield
30