There’s plenty of “polished” versions of this recipe available on various cooking/baking blogs and social media, where the chocolate cookie truffles are coated with a layer of smooth melted chocolate or perfectly layered frosting, and I love those, too – I’m not knocking them in any way! – but I’ve always associated the world of Dr. Seuss with odd shapes, textures, patterns and unconventional color combinations.
That’s why, for this variation of the “Grinch Truffle” trend, I’m using pistachio pudding mix, not only to get the desired green color to match the lovable, redeemed villain’s fur – but to also give the final product a silly and perfectly zany finish – ideal for anyone living in Whoville!
This recipe is a no-bake, minimal mess, and so much fun for the upcoming holidays for both kids and adults alike to put together for their next Christmas movie and cocoa party.
WHAT YOU’LL NEED:
6 TRUFFLES:
- One package of Jell-O no-bake Pistachio Pudding Mix.
- 2 cups of milk
- One sleeve of chocolate & cream cookies, crushed/crumbled.
- ½ block of plain cream cheese, softened.
- Icing & sprinkles, to decorate (optional)
WHAT YOU’LL DO:
1. In a medium mixing bowl, prepare the pudding mix using the Jell-O package and two cups of milk. Whisk until thick (approximately five minutes), and set aside in the refrigerator to keep cool.
2. In a large bowl, combine the crushed cookies and cream cheese. Using your hands or a spatula, work the cookies and cream cheese together until you have a thick “dough” that can be rolled without falling apart. Add more crushed cookies or cream cheese if needed to get the correct texture.
3. Roll the cream cheese cookie dough into balls, about an inch to 1.5 inches in diameter, and place onto a baking sheet lined with parchment paper. Place the sheet into the freezer for approximately 20-25 minutes to slightly harden.
4. After removing the truffles from the freezer and the pudding from the refrigerator, use a spoon to both dunk and coat the hardened truffles in the pistachio pudding. Return to the baking sheet and decorate the truffles with icing and sprinkles to your heart’s content.
5. Place the sheet back into the freezer for an additional 20-25 minutes to harden and set the pudding. Remove, and serve immediately.
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By the time the truffles are fully set, they won’t be completely frozen through – but will be solid enough where you can bite into them without them falling apart in your hands. They’re rich, chocolatey, and the pistachio pudding gives them a nice pop of unexpected flavor!
I’m so excited to start sharing more holiday-inspired recipes in the coming days/weeks ahead since this is the time of year I feel like I’m always in my kitchen making something for parties and get-togethers – and there’s so many new ideas I’ve been trying out!
xo
Coffee & Chiffon 