Chocolate Truffles made with NUTTER BUTTER Variegate and NUTTER BUTTER Cookies



48 servings, 1 truffle each
  • 9 oz. heavy cream
  • 1 lb. plus 5 oz. 70% cacao chocolate, chopped
  • 1½ oz. room temperature unsalted butter
  • 18 oz. NUTTER BUTTER Crème Variegate, warmed slightly
  • 18 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed

Nutrition per serving

Calories190 Total fat12 gSaturated fat5 gTrans fat0 gCholesterol10 mgSodium115 mgCarbohydrate18 gDietary fiber1 gProtein2 gVitamin A0 %DVVitamin C0 %DVCalcium2 %DVIron8 %DV

Heat cream in top of double boiler. Add chocolate; cook stirring constantly until melted. Add butter and Variegate; cook over low heat until butter is melted and mixture is well blended. Remove from heat. Pour into a shallow pan and refrigerate 20 min. or until chocolate mixture is cooled and thickened.

Roll 1 oz. (1-1/2 Tbsp.) chocolate mixture into ball, using #50 scoop to portion mixture for each ball. Roll in cookie crumbs until evenly coated. Place in single layer on parchment-lined sheet pans.

Refrigerate until ready to serve.



Substitute crushed OREO Small Cookie Pieces for the crushed NUTTER BUTTER Cookies.

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