Truffles - the sweet kind

Take a piece of straight up chocolate and pop it in your mouth.  Really, does it get any better than that?

That's the chocolate truffle.

I made two different types on Easter - the traditional kind, and the kind you make when you somehow have a sleeve of Girl Scout cookies that you haven't eaten yet (?????).  

You can have a lot of fun with these...use whatever toppings you like and add different flavors too, if you want.  They're easy to make and perfect for parties.  

Thin Mint Truffles

from The Hungry Housewife

1 sleeve of Thin Mint Girl Scout cookies 

4 ounces cream cheese, softened

Put the cookies in a blender and process until finely ground.  Reserve a small amount (about 3 tablespoons).

Combine the bulk of the cookie crumbs with the cream cheese and mix.  Scoop out by the tablespoon and form into a ball.  Roll the balls in the reserved cookie crumbs.  

Refrigerate for at least an hour before serving.

Makes 20 truffles.

Luscious Chocolate Truffles

from Allrecipes

3 cups semi-sweet chocolate chips

1 can sweetened condensed milk

1 teaspoon vanilla extract

toppings of your choice (I used coconut and Easter/Spring themed sprinkles)

Put chocolate and milk in a saucepan and heat until combined, stirring frequently.  Transfer to a bowl, cover and refrigerate for at least 2 hours.

Scoop and form chocolate into balls about an inch wide.  Roll in desired toppings.  Refrigerate before serving.

Makes about 6 dozen truffles.

Linked to: Sweets for a Saturday
                Sweet Tooth Friday