The inspiration for these magical cookie balls is my favorite cherry ice cream, loaded with cherries and fudge chunks. They also resemble chocolate-cherry cordials. Fun summer-time flavors, anytime!!
Chocolate-Covered, No-Bake, Cherry-Vanilla Cookie Truffles
Makes about 24 cookies.
Prep time 30 minutes. Total time about 1 1/2 hours.
4 ounces cream cheese, softened, at room temperature
1 tablespoon heavy cream
1/4 teaspoon natural cherry flavor
1/4 cup chopped, dried cherries
1 1/2 cups finely crushed Vanilla Pirouline cookies (about 20 cookies, 9 to 10 ounces)
6 ounces semi-sweet chocolate, broken into pieces
In a medium bowl, add cream cheese, cream, cherry flavor, and dried cherries. Mix until well blended. Set aside.
Place Pirouline cookies in a plastic bag. Gently crush, breaking into very small pieces. Add cookie pieces to the cream cheese mixture and stir until combined.
Using a medium cookie scope (#60), shape into 24 1-inch balls. Place cookie balls 1/2 inch apart on a small, parchment-lined, cookie sheet. As needed, press mixture so that it sticks together and holds its shape. Freeze for 20 to 30 minutes.
Line an 8- x 13-inch pan with parchment or wax paper.
Melt chocolate in a double boiler. Remove from heat, but keep chocolate on double boiler to stay warm. Dip balls, one at a time, into chocolate, covering completely. Remove carefully using a dipping fork or teaspoon, and tap off excess chocolate. Place on prepared cookie sheet, spacing 1-inch apart. Refrigerate 1 hour or until firm.
Store in a sealed container, in the refrigerator, for up to 5 days. Place wax paper or parchment between the layers.