Easy Lemon Truffles

Start off with chopping up your cookies. If you have a food processor, process them for a minute until they are finely chopped. If you don’t have a food processor, place them in a Ziploc storage bag and crush with a rolling pin.

Once cookies are crushed, put into a large bowl and combine with cream cheese. Remember to take your rings off for these! Mush together with your hands until it’s incorporated.

Roll about 2 tablespoons of mixture into a ball. Continue until all the mixture is used. Place onto a baking sheet lined with parchment paper.

Stick these babies in the freezer for about 30 minutes, until firm.

In a double boiler, melt your chocolate. Once the chocolate is fully melted, add your food color and stir.

Drop the truffles into the chocolate to be coated and set aside on parchment paper, or tin foil to decorate. Make sure to decorate them after you’ve done about 5. They dry quickly and you don’t want to miss the chance to decorate them!

Let them sit for 30 minutes, or until the chocolate has a matte finish.