Tartufi al cioccolato (Chocolate Truffles)
Recipe courtesy of Germinal Organic
Yield: 12 servings
1 box Germinal chocolate chip cookies (gluten-free)
4 oz cream cheese
1 tsp almond extract
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil
Optional toppings: sprinkles, shredded coconut, cocoa powder
Using a food processor pulse Germinal Chocolate Chip Cookies, until finely ground. Add room temperature cream cheese and pulse again until well-mixed.
Form a 1-inch balls with cookie mixture and set in the refrigerator for 15 minutes.
In a microwave-safe bowl, place semi-sweet chocolate chips and coconut oil in the microwave. Heat for 45 seconds or until chocolate is melted.
Dip each cookie mixture ball into chocolate and place on a cooling rack sheet. Sprinkle with your favorite toppings and refrigerate for 15 minutes.
Remove truffles and place each one on mini cupcake papers.
Pro tip:: Spray the cooling rack with coconut oil spray to prevent truffles from sticking to rack when it chocolate hardens.