Hot Cocoa Truffles

Yields: 25-30 Truffles

You will need:

• ½ package Golden OREO cookies
• ½ cup New Hope Mills Ultimate Hot Cocoa Mix
• 5 Tbsp heavy cream
• 1 ½ cup dark or semi-sweet chocolate chips
• 6 Tbsp butter

*Optional ingredients:

• ½ cup white chocolate chips
• 1 Tbsp heavy whipping cream
• sprinkles

Directions:

1. Prepare a baking pan with parchment paper that will fit in your freezer.
2. Break Golden OREO cookies with your hands and put into stand-up mixing bowl, then add Ultimate Hot Cocoa mix and heavy cream.
3. Mix on low, turning machine on and off until cookie pieces are small enough that they don’t spill out of the bowl. Then turn to medium low speed until mixture resembles a cookie dough consistency. Set in fridge to cool for 10-30 minutes or until dough is easy to work with.
4.  Roll mixture into 1 inch balls, place on prepared pan. Freeze 1 hour or until firm.
5. When dough balls are firm, place dark chocolate chips and butter in a microwave-safe bowl. Microwave in 15 second intervals, stirring in between, until mixture is smooth.
6. Using a spoon, roll a ball in melted chocolate mixture until evenly coated. Remove with fork, letting excess drip off. Place back on prepared pan. Repeat with remaining balls. Freeze for 1 hour or until firm. Store in an airtight container in refrigerator.

*To add some charm: sprinkle with festive colored sprinkles directly after dipping in chocolate or melt a ½ cup white chocolate with 1 Tbsp of heavy cream (heat in microwave safe bowl in 15 second intervals, stirring until smooth) and drizzle on top of truffles. Refrigerate until chocolate is firm.