12ounces/ 3 packages4 oz each of Semi-Sweet baking chocolate, broken into pieces
2tablespoonwhite baking chocolateOptional for drizzling
Instructions
Microwave cream cheese in a microwave safe bowl for every 10 seconds until it softens and there are no lumps. It took me 25 seconds. Or you can soften it by keeping it in room temperature for 2 hours.
Mix cream cheese and cookie crumbs until well blended.
Roll into balls (the size you prefer). Place it in the freezer for 15 minutes.
Meanwhile, melt the chocolate by placing it in a microwaveable bowl in a microwave for 2 to 21/2 minutes. Stir every 30 seconds.
Remove the balls from the freezer and dip them in melted chocolate and coat them evenly. I used my fingers or you can use lollipop sticks to dip the balls in chocolate. Let excess chocolate drip to the bowl before placing them on a wax sheet. Repeat the process for the next 39 truffles.
Once done, drizzle them with melted white chocolate (if desired)