Acorn Chocolate Truffles Recipes

Steps:

• Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) acorn-shaped balls. Freeze 10 min.
• Meanwhile, break 24 pretzels in half; reserve for later use. Finely crush remaining pretzel pieces and whole pretzel sticks.
• Cover rimmed baking sheet with wax paper. Melt white chocolate and 1 pkg. bittersweet chocolate as directed on package; mix well. Dip cream cheese balls, one at a time, into melted chocolate, turning to completely coat bottom 3/4 of each ball with chocolate. Place on prepared baking sheet. Freeze 10 min. or until chocolate is firm.
• Melt remaining bittersweet chocolate. Dip uncoated (top) portion of each cream cheese ball, one at a time, into bittersweet chocolate, then into crushed pretzels; return to baking sheet. Insert 1 reserved pretzel-stick half into top of each ball for the acorn stem.
• Refrigerate 1 hour or until chocolate is firm.

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and mixture forms a ball.
• Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into palm of hand to about a 2-inch circle. Place 1 pretzel in center. Form cookie mixture around pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for stem. Place on waxed paper-lined cookie sheet. Repeat with remaining balls and pretzels. Refrigerate at least 1 hour.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In small bowl, place chopped almonds.
• Remove one-third of cookie acorns at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding chilled cookie acorn by pretzel stem, hold over bowl of melted chocolate. Using spoon, spoon melted chocolate over cookie acorn to cover. Gently shake off excess chocolate.
• Continue to hold cookie acorn; hold over almond bowl. Using another clean spoon, sprinkle almonds over top third of acorn. Place on lined cookie sheet. Repeat with remaining cookie acorns. If chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in refrigerator.

Steps:

• 1. PREHEAT oven to 350° F. Prepare cookies following package directions. However, bake for 12 to 13 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later). Let cookies cool completely on wire racks.
• 2. LINE baking sheet with wax paper. Crumble cookies into food processor container and cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color.
• 3. If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese. Roll or scoop mixture into 1 1/4-inch balls.
• 4. Pinch to be slightly oval shaped. Place on prepared baking sheet. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape.
• 5. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. DIP one end of truffle acorn 1/4-inch into melted chocolate. Then dip into pretzel pieces to form cap of acorn. Insert pretzel stem into truffle. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.