Champagne Sugar Cookie Truffles


When life gives you sugar cookie crumbs, mix them with champagne and mascarpone and dip them in white chocolate to make Champagne Sugar Cookie Truffles! Cookie crumbs couldn’t end up with a more elegant or delicious end than this! These fancy little cookie truffles are so addictive and have become one of my favorite edible gifts to treat someone with…or to treat myself with.

 It was very important to me to be able to taste the champagne in these truffles and I’m happy to say the flavor comes through beautifully and is the perfect contrast to the sweetness of the sugar cookie filling and the white chocolate coating.

Make your day or someone else’s a little more special and elegant with these celebratory cookie truffles!

Ingredients:

  • 1 1/2 cups baked sugar cookie crumbs, crushed fine in a food processor
  • 2 tablespoons mascarpone cheese (you can also substitute plain cream cheese)
  • 1 tablespoon champagne, Moscato, or Prosecco 
  • 1 1/2 cups good quality white chocolate chips, for coating truffles (I like Ghiradelli)
  • 1 tablespoon or so of white shimmer sanding sugar and/or edible gold sprinkles or confetti for decorating

Directions:

Mix mascarpone cheese into cookie crumbs. When mixture has been well combined, add in the champagne and stir until incorporated.

Roll mixture into small 1 1/2 inch size balls and place on a cookie sheet. Put in the freezer for about 10 minutes or in there fridge about 20-30 minutes until chilled through. 

Remove cookie balls from fridge. Melt 1/2 cup of white chocolate at a time in a microwave safe dish at 20 second intervals, stirring in between until melted. (It’s important to melt only a portion of the chocolate at time because the chilled cookie balls will start to cool the chocolate causing it to seize before you finish using it.)

Coat 1/3 of the cookie balls in white chocolate by placing on the tines of a fork and spooning chocolate over. After spooning over the top and sides tap the fork with your finger several times to sheer the excess chocolate so it falls through the tines back into the bowl. 

Carefully use the side of a toothpick pressed against the base of the coated truffle to push it off the fork tines and onto the baking sheet. Sprinkle the top with the edible sugar right away before the chocolate sets. Repeat with remaining truffles and serve!

Truffles can be stored in an airtight container in the fridge for up to one week. 


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