Gemini's Chocolate Truffles

1. 1

   Crush 9 of the cookies to fine crumbs in food processor; reserve for later use.

2. 2

   (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

3. 3

   Crush remaining 36 cookies to fine crumbs; place in medium bowl.

4. 4

   Add cream cheese and frosting, mix until well-blended.

5. 5

   Roll cookie mixture into 42 balls, about 1 inch in diameter.

6. 6

   Dip balls in chocolate; place on wax paper-covered (parchment paper also works well) baking sheet.

7. 7

   (Any leftover chocolate can be stored at room temperature for another use.)

8. 8

   Sprinkle with reserved cookie crumbs.

9. 9

   Refrigerate until fir, about one hour.

10. 10

    Store leftover truffle , covered, in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.