Friday, 10 August 2012
This is a guest post from CakeSpy.
As a kid, I grew up eating Circus Animal Cookies. My grandma never paid attention to the food I had during the day, so I could shovel handfuls of these cookies into my mouth-hole while watching marathons of Scooby Doo on Cartoon Network. I am partial to the white ones as I believe they taste slightly better than the pink, but science has yet to back me up on this one.
I decided to make them into truffles since truffles are cute and portable and are yet another vessel for more chocolate and sprinkles (sprinkles are practically mandatory in life). The result is a super sweet, adorable truffle that is reminiscent of my favorite childhood cookie.
Circus Animal Cookie Truffles
- About 3 cups Circus Animal cookies
- 1/2 can cream cheese frosting
- 1 pkg white chocolate almond bark
- Rainbow nonpareils
- Pink food coloring
- Line a rimmed baking sheet with foil and set aside. Meanwhile, in a food processor, grind the cookies (about a cup at a time–work in batches) until finely ground, coarse crumbs. Pour all the ground cookies into a large bowl.
- Once cookies are ground, spoon in the half can of cream cheese icing. Using your clean hands or a spoon, mix together the crumbs and frosting until thoroughly combined.
- Begin portioning the crumb mixture into inch-sized balls (I used a small cookie dough scoop) and place the balls onto the foil-lined baking sheet. Repeat until all the mixture is used up.
- Freeze the truffles for about 3 hours or until completely frozen and solid. While they’re freezing, prepare your white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your pink coloring, tint one of the bowls a pretty pink shade.
- Dip half the batch of truffles into the white chocolate, and the other half into the pink chocolate. I used a fork to coat all sides of the truffles, then allowed the excess to drip off the bottom before gently placing each dipped truffle back onto the foil-lined sheet. While still wet, sprinkle the truffle tops with the rainbow nonpareils.
- Allow all the truffles to harden and set, about 20 minutes in the fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer–just allow them to come to room temperature before eating them that way.
About the author: Hayley is The Domestic Rebel. She believes in cake mix, overdosing on sparkles & eating that extra cookie. And she really, really loves cupcakes.