- 1 Dozen Chocolate Chip Cookies
- 6 oz. Fat-Free Cream Cheese
- 8 oz. Semi-Sweet Chocolate (I used a baking bar, but you can use chips as well)
Prepare a baking sheet by covering it with a piece of wax paper; set aside. Place the cookies and cream cheese in a food processor and blend until you achieve a creamy chocolate texture.
Scoop the mixture out by the tablespoonful and roll into a ball in your hands. Place the balls on the prepared baking sheet.
Place the semi-sweet chocolate in a microwave safe bowl and heat on 50% power for 1 minute, then stir. Continue to heat on 50% power for 30 second intervals, stirring in between until completely melted. Dip the truffle balls into the melted chocolate one at a time; fully cover, then shake off excess chocolate before placing back on the baking sheet.
When all of the truffles are covered place the entire baking sheet in the refrigerator until the chocolate has hardened. Move to an airtight container (separate the layers with wax paper) and store in the fridge.