Tiny Trios: Bite-Sized Desserts

Cookie Truffles/Pops

Yields 24 pieces

Prep time: 15 minutes

Chill time: Several hours

INGREDIENTS

1 package (16-18 ounces) chocolate sandwich cookies*

1 package (8 ounces) cream cheese, softened

1 package (12 ounces) semi-sweet chocolate**

3 tablespoons vegetable shortening

Assorted sprinkles, nuts, diced candied ginger or icing

*Tip: For flavor variations, try lemon sandwich cookies, vanilla wafers or gingersnap cookies. Add 1/2 teaspoon lemon extract to the lemon cookie and cream cheese mixture for bolder flavor.

**Tip: For dipping, substitute white chocolate chips for the semi-sweet if desired. Or, use colored candy melts.

INSTRUCTIONS

1. Process the cookies in a food processor until fine crumbs form.
2. Add cream cheese and process until completely incorporated.
3. Using a small cookie scoop or tablespoon, divide the mixture into 24 balls, then roll each between your hands to smooth and shape.
4. Place on a parchment or waxed paper-lined baking sheet. Freeze until solid, at least one hour or up to several days.
5. Melt chocolate and shortening in a microwave safe bowl on high power until shortening is melted, about 2 minutes. Stir until smooth.
6. Working one at a time, use a toothpick to dip balls in the chocolate, rolling around to coat all sides, then return to lined baking sheet.
7. Let the coated truffles firm up for a few seconds before decorating with icing, sprinkles or candies to avoid the toppings from dripping off. If it hardens too long, the toppings won’t stick. Refrigerate until ready to serve.

Tip: Serve truffles in decorated cupcake liners for a pleasing presentation.

Tip: To make cookie pops, dip one end of a lollipop stick into melted chocolate then stick it into a cookie ball. Freeze as directed in step 4.

Turtle Cheesecake Trifles

Yields 24 2-ounce desserts

Prep time: 15 minutes

INGREDIENTS

3 slices frozen cheesecake

1 1/2 cups caramel sauce

3/4 cup chocolate syrup

1/2 cup toasted pecans

1 1/2 cups sweetened whipped cream (optional)

INSTRUCTIONS

1. Dice the cheesecake into 1/2” cubes, yielding 3 cups.
2. Layer the diced cheesecake in small clear shot glasses or cordial glasses.
3. Top with caramel sauce, chocolate syrup, toasted pecans and whipped cream.

Tip: To save time, assemble these treats several days ahead and freeze. Let them come to room temperature for 1-2 hours before serving.

Black Forest Parfaits

Yields 24 2-ounce desserts

Prep time: 15 minutes

INGREDIENTS

3 unfrosted chocolate cupcakes

3/4 cup chocolate syrup or chocolate fudge sauce

1 can (21-ounces) cherry pie filling

1 1/2 cups sweetened whipped cream

Chocolate shavings

INSTRUCTIONS

1. Dice cupcakes into 1/2” cubes, yielding 3 cups.
2. Layer the diced cupcakes in small clear shot glasses or cordial glasses.
3. Drizzle with chocolate syrup and top each with 1 1/2 tablespoons of cherry pie filling and a dollop of sweetened whipped cream.
4. Garnish with shaved chocolate.

Tip: To save time, assemble these treats a few hours ahead and refrigerate. Let them come to room temperature before serving.