# Components:
→ Cookie Truffle Base
01 - 10.6 ounces spiced Christmas cookies such as gingerbread, speculoos, or shortbread
02 - 5.3 ounces cream cheese, softened
03 - 1.8 ounces powdered sugar
04 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
05 - 10.6 ounces white or dark chocolate, chopped or melting wafers
06 - 2 tablespoons coconut oil (optional, for smoother coating)
07 - Festive sprinkles, crushed candy canes, or edible glitter, as desired
→ Assembly
08 - 24 lollipop sticks
# Directions:
01 - Add the cookies to a food processor and pulse until finely ground.
02 - In a large mixing bowl, combine cookie crumbs, softened cream cheese, powdered sugar, and vanilla extract. Stir until a smooth, uniform dough forms.
03 - Scoop tablespoon portions and shape each into a ball to yield approximately 24 pieces.
04 - Place the balls on a plate or baking sheet and freeze for 20 minutes until firmly set.
05 - Melt the chocolate with coconut oil (if using) in a heatproof bowl set over simmering water, or microwave in 30-second increments, stirring until smooth.
06 - Dip the tip of each lollipop stick into melted chocolate, then insert halfway into each chilled truffle ball to secure.
07 - Dip each ball fully in melted chocolate, allowing excess to drip off.
08 - Immediately decorate with festive sprinkles, crushed candy canes, or edible glitter.
09 - Stand truffle pops upright in a styrofoam block or cup filled with rice. Chill until the coating is firm.
10 - Serve pops chilled from the refrigerator or allow to reach room temperature before serving.
