"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, February 12, 2011

White Chocolate Sour Cream Cookie Truffles

Yield: 24 truffles
12 ounces white chocolate chips
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup crushed chocolate wafer cookies, for rolling
1. In a medium microwave-safe bowl, melt chocolate chips by microwaving on high for 20 seconds, stirring and repeating until smooth and melted.
2. In a small microwave-safe bowl, stir together sour cream and vanilla. Microwave on high for 30 seconds or until just warm. Stir sour cream mixture into melted chocolate until smooth. Microwave for an additional 30 seconds, if needed. Refrigerate until chilled and firm, at least 2 hours or overnight.
3. Once the mixture is firm, place the crushed cookies in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop the mixture into balls. Roll each ball briefly between your hands to smooth, then roll each in the crushed cookies until coated. To store, refrigerate the truffles in an airtight container.
Per truffle: 120 calories; 7g fat; 4g saturated fat; 6mg cholesterol; 1g protein; 13g carbohydrate; no fiber; 21mg sodium.

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