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Fall in love with these incredible Maria Cookie Truffle Hearts, perfect for celebrating and sharing on Valentine’s Day. In this recipe, our GOYA® Chocolate Maria Cookies are finely ground and combined with cream cheese and mini chocolate chips. The mixture is then chilled to set before cutting into heart shapes, coated and drizzled with chocolate before decorating with sprinkles. The perfect gift that will captivate anyone who tries them.
Ingredients
1 pkg. (7 oz.)
GOYA® Chocolate Maria Cookies
½ cup
cream cheese, room temperature
¼ tsp.
GOYA® Kosher Sea Salt
¼ cup
mini milk chocolate chips
1½ cups
red candy melts
1½ cups
white candy melts
1½ cups
milk chocolate candy melts
1 cup
pink candy melts
Heart-shaped sprinkles, red sprinkles or white sprinkles, for garnish
Directions
Step 1
Line a 8x8” baking dish with parchment paper sling. Place cookies in bowl of food processor. Pulse until finely ground. Add cream cheese and process until combined. Add mini chocolate chips and pulse until just combined.
Step 2
Press cookie mixture in an even layer into prepared baking dish. Freeze for at least 20 to 30 minutes until firm.
Step 3
Remove cookie mixture from baking dish and transfer to cutting board. Using a 1” or 2” heart-shaped cookie cutter, cut cookie mixture into hearts. Transfer to a parchment paper lined rimmed baking sheet, and refrigerate until firm, about 30 minutes.
Step 4
Meanwhile, place candy melts in separate microwave safe bowls. Working in batches, microwave candy melts in 30-second increments, stirring between each increment until melted and smooth.
Step 5
Dip each truffle into melted red, white or milk chocolate candy melts, using a fork. Return chocolate covered truffles to baking sheet. Drizzle each truffle with melted pink candy melts and garnish with sprinkles. Allow to harden completely at room temperature. Keep refrigerated until ready to serve.
New from Goya
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