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1
Using a food processor, grind cookies to a fine powder.
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2
With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
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3
Use the large side of a melon baller to create 3/4 inch balls and place on wax-lined cookie sheet.
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4
Refrigerate for 45 minutes.
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5
Follow directions on the Baker's Dipping Chocolate to melt the milk chocolate.
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6
Dip balls and coat thoroughly.
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7
Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
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8
Place on wax-paper-lined cookie sheet.
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9
Follow the directions on the Baker's White chocolate box to melt it.
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10
Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
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11
Using the bag or bottle, drizzle the white chocolate over each truffle.
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12
Place in the refrigerator for 15 minutes to let the chocolate set.
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13
*Instead of the white chocolate embellishment, you can top with ground toasted almonds.
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14
**Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
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15
***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute 1/2 t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!
