Crush 9 of the cookies to fine crumbs in food processor; resave for later use.
(Cookies can also be finely crushed in a resalable plastic bag using a rolling pin.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use. Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 42|
|Calories from Fat: 84 (46%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 6.3mg||2 %|
|Sodium 135.6mg||5 %|
|Potassium 57.9mg||2 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 22.5g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 184
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