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.