# What You'll Need:
→ Cookie Truffle Base
01 - 10.6 oz spiced Christmas cookies (gingerbread, speculoos, or shortbread)
02 - 5.3 oz cream cheese, softened
03 - 1.8 oz powdered sugar
04 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
05 - 10.6 oz 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
→ Assembly
08 - 24 lollipop sticks
# Method:
01 - Place the spiced cookies in a food processor and pulse until finely ground.
02 - In a large mixing bowl, blend the cookie crumbs, softened cream cheese, powdered sugar, and vanilla extract until a smooth dough develops.
03 - Scoop out tablespoon-sized portions and roll into 24 uniform balls.
04 - Freeze the truffle balls on a lined baking sheet for 20 minutes until firm.
05 - Gently melt chocolate and coconut oil (if using) in a heatproof bowl over simmering water or microwave in 30-second intervals, 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 - Fully dip each truffle pop into the melted chocolate, letting excess drip off.
08 - Immediately adorn pops with festive sprinkles, crushed candy canes, or edible glitter.
09 - Place finished pops upright in a styrofoam block or a cup filled with rice, then chill until chocolate is set and firm.
10 - Present chilled or at room temperature for optimal texture and flavor.
