Cookie Butter Truffles

Make the Ganache:

1. Gather the ingredients.

   

2. Place the chopped chocolate or chocolate chips and the cream in a medium microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.

   

3. Add the cookie butter, once the chocolate has melted, and stir until the mixture is entirely smooth. It may not look like it will come together, but keep stirring and eventually a smooth, shiny chocolate mixture will form.

   

4. Chop the cookies until they're coarse crumbs, and stir the crushed cookies into the ganache.

   

5. Press a layer of cling wrap on top of the ganache.

   

6. Place the bowl in the refrigerator until it is firm enough to scoop, but is not rock-hard - about 45 to 60 minutes.

   

Form the Truffles:

1. Gather the chilled ganache and candy coating chips ingredients.

   

2. Cover a baking sheet with parchment paper.

   

3. Scoop up small balls of the ganache, using a small cookie or candy scoop, or a teaspoon, and roll them between palms to get a round shape.

   

4. Dust hands lightly with cocoa powder if truffles are sticking to palms to help prevent stickiness. Set aside in refrigerator to stay chilled while preparing the coating.

   

5. Place the chocolate candy coating in a medium bowl and microwave until melted, stirring after every 30 to 45 seconds to prevent overheating.

   

6. Allow the coating to cool for a few minutes, until it is still warm but not so hot as to melt the truffle centers.

   

7. Use dipping tools or a fork, once the coating has cooled a bit, to dip a ganache ball into the melted chocolate until it is completely submerged.

   

8. Remove it from the coating and allow the excess to drip back into the bowl.

   

9. Place the truffle on the baking sheet.

   

10. Sprinkle, while the top is still wet, with a big pinch of crushed cookie, sprinkles, nuts, or other toppings if desired.

    

11. Return the truffles to the refrigerator until the chocolate sets, about 20 minutes.