Ingredients with Measurements:
- 1 package of Trefoil Girl Scout Cookies (9 oz)
- 1 package of cream cheese (8 oz), softened
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of semi-sweet chocolate chips
- 1 tablespoon of coconut oil
- Optional: sprinkles or crushed Trefoil cookies for garnish
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the Trefoil cookies on a baking sheet and bake for 5-7 minutes until lightly toasted. Let cool.
3. In a food processor or blender, pulse the toasted Trefoil cookies until they become fine crumbs.
4. In a mixing bowl, combine the Trefoil crumbs, softened cream cheese, powdered sugar, and vanilla extract. Mix with an electric mixer until well combined.
5. Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
6. In a double boiler or microwave-safe bowl, melt the chocolate chips and coconut oil until smooth.
7. Dip each chilled truffle into the melted chocolate, using a fork to coat it evenly. Place the coated truffles back onto the parchment paper.
8. Optional: sprinkle the truffles with crushed Trefoil cookies or sprinkles for garnish.
9. Chill the truffles in the refrigerator for another 30 minutes until the chocolate has hardened.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 5-7 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes approximately 24 truffles.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 70mg
Total carbohydrates: 14g
Dietary fiber: 1g
Total sugars: 10g
Protein: 1g
Substitutions for ingredients:
- Use any other type of Girl Scout cookie instead of Trefoil cookies.
- Use white chocolate or milk chocolate instead of semi-sweet chocolate chips.
- Use butter or margarine instead of coconut oil.
Variations:
- Add 1/4 cup of peanut butter to the mixture for a peanut butter and chocolate flavor.
- Roll the truffles in crushed nuts or coconut flakes instead of sprinkles or cookie crumbs.
- Add a few drops of peppermint extract for a mint chocolate flavor.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Chill the truffles in the refrigerator before dipping them in the melted chocolate to prevent them from falling apart.
- Use a toothpick to dip the truffles in the melted chocolate for easier handling.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Arrange the truffles on a platter or in a decorative box for gifting.
Garnishes:
Sprinkles or crushed Trefoil cookies.
Pairings:
Serve with a glass of milk or hot cocoa.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the truffle mixture is too sticky, add more powdered sugar until it reaches a dough-like consistency.
- If the chocolate hardens too quickly, reheat it in the double boiler or microwave.
Food safety advice:
Make sure to wash your hands and any equipment used in the recipe before and after handling food.
Food history:
Girl Scout cookies have been sold since 1917 and are a beloved tradition in the United States.
Flavor profiles:
Sweet, chocolatey, and slightly crunchy.
Serving suggestions:
Serve as a dessert or snack.
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