Description
Delicious White Chocolate Mummy Truffles, perfect for Halloween celebrations.
Ingredients
Scale
- 1 (8 oz / 225 g) package cream cheese, softened
- 3 cups (300 g) crushed cookies (Oreos, graham crackers, or digestive biscuits)
- 1 cup (100 g) shredded coconut (optional, for texture)
- 1/2 cup (90 g) mini chocolate chips
- 16 oz (450 g) white chocolate or white candy melts
- Candy eyes (store-bought or homemade with royal icing + black gel)
Instructions
- In a food processor, blend cookies until fine crumbs form.
- Mix crumbs with cream cheese (and shredded coconut if using) until smooth.
- Stir in mini chocolate chips.
- Roll mixture into small balls (about 1 inch). Place on a baking sheet lined with parchment.
- Freeze for 20–30 minutes until firm.
- Melt white chocolate in a microwave-safe bowl (30-second intervals, stirring each time) until smooth.
- Dip each truffle ball into melted white chocolate, coating fully. Place back on parchment.
- While coating is still soft, gently press on two candy eyes.
- Transfer remaining melted white chocolate into a piping bag (or zip bag with tip cut off).
- Drizzle thin lines across each truffle to resemble mummy bandages.
- Chill until chocolate sets completely.
Notes
- For a more intense coconut flavor, use sweetened shredded coconut.
- Ensure the truffles are fully chilled before coating to maintain their shape.
- Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg