• Pirouline Chocolate Hazelnut Crème Filled Wafers, crumbled + extra for decorating, 2 cups
• Full fat cream cheese, softened, 4 oz
• Good quality milk or semi-sweet chocolate bar, coarsely chopped, 8 oz

Step 1

Line a medium-sized baking tray with parchment paper.

Step 2

In a food processor, pulse 2 cups of Pirouline wafers until they become fine crumbs. If you don’t have a food processor, place wafers in a large resealable plastic bag and crush with a rolling pin.

Step 3

Add softened cream cheese to the food processor and pulse with cookie crumbs until fully combined.

Step 4

Use a tablespoon to portion the mixture, then roll into smooth balls with your hands. If the mixture feels too sticky, place it in the refrigerator for about 15
minutes to set up.

Step 5

Place truffles onto the parchment-lined baking sheet. Cover and refrigerate for an hour or cover and freeze for 15-30 minutes.

Step 6

Crush extra Pirouline wafers to garnish with and set aside

Step 7

Add the chopped milk or semi-sweet chocolate to a medium-sized microwave-safe bowl. Use a bowl deep enough to fully submerge truffles for dipping. Melt for 30 seconds, stir and continue to melt in 10-second increments, stirring after each
increment, until fully melted and smooth.

Step 8

Let chocolate cool for 5 minutes.

Step 9

One at a time, use a fork to lower a truffle into the melted chocolate and gently coat all sides. Lift the truffle out with the fork and gently tap to remove excess
chocolate. Place back on the parchment-lined baking sheet and immediately sprinkle on crumbled cookie garnish.

Step 10

Refrigerate for an hour to allow the chocolate coating to set. Serve and enjoy!