Holiday Truffle Pops

Truffle Pops

Holiday Truffle Pops

Yes, I’m still alive and still cooking! I simply got sidetracked this fall with knitting socks. It’s tough to have so many interests, yet, so little time when working full-time outside the home, being active in church, and leading a chapter of Dining for Women. Oh, well! I know all of you understand.

These holiday truffle pops are very easy to make and look cool on a lollipop stick. I made two different kinds and will give you both recipes. I also wrapped each truffle pop with gold and silver candy wrappers than can be purchased at Joann Crafts & Fabrics. They can be found in the area where all the candy making supplies are. That is where you can also find the lollipop sticks.

You use Oreo cookies to make chocolate truffles and Nutter Butter Peanut Butter cookies to make peanut butter truffles. I’ll give the ingredients for each version and then directions for making them that are the same for each flavor.

Ingredients

Oreo Truffle Pops
1-8 oz.package of cream cheese, softened
48 Oreo cookies, finely crushed (I use my food processor)
1-12 oz. package of milk chocolate chips
32 candy wrappers
32 lollipop sticks
Floral foam

Nutter Butter Truffle Pops
1-8 oz. package of cream cheese, softened
30 Nutter Butter cookies, finely crushed
1-12 oz. package of white chocolate chips
1/4 C. creamy peanut butter
32 candy wrappers
32 lollipop sticks
Floral foam

1. Finely crush the cookies for the type of truffle you’re making in the food processor or with a rolling pin between two sheets of waxed paper.Reserve a 1/2 C. crushed cookies for garnishing the truffle pops.
2. Add the cream cheese to the crushed cookies and blend thoroughly. This will make a dough that can be shaped into 1 inch balls.
3. Shape the dough into 1 inch balls, place on cookie sheet and freeze for 30 minutes.
4. While the dough balls are freezing, melt the flavored chips in the microwave oven for 2 minutes on 50% power. Stir. Microwave for 30 seconds at a time until smooth. Add the peanut butter into the white chocolate chips and stir well; heating as needed.
5. Remove the balls from the freezer, place a lollipop stick into each truffle ball and dip in the melted flavored chips. Tap on the edge of the bowl to remove excess dip. Dip in the reserved cookie crumbs. Stick into a block of floral foam to harden. When each block of floral foam is full place in refrigerator.

Truffle Pops hardening in floral foam

Truffle Pops hardening in floral foam

6. When the truffle pops have hardened, wrap each one in a candy wrapper.
Each recipe makes about 32 truffle pops.

Truffle Pops Ready to Wrap

Truffle Pops Ready to Wrap

Truffle Pops on a serving platter


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