What’s the one thing that always makes a dessert even better? A little bit of booze. Sparkling wine, to be specific. These Prosecco Cookie Truffles look pretty, taste fancy and take only 4 ingredients to make. So I thought they would make the perfect NYE dessert idea to bring out at midnight and have alongside your celebratory drink.
These are also a great dessert to make ahead of time and keep in the fridge until you’re ready to serve or bring to a NYE party. I’ve made these type of cookie truffles without the prosecco and coated in a thicker layer of white chocolate and they were a hit.
However, I think I like these even more. I love the thinner layer of white chocolate (more like a glaze, which looks even prettier) and the taste of prosecco is so lovely and a really nice surprise that elevates a very simple dessert.
Prosecco Cookie Truffles
Servings: 15-18 truffles, depending on how big you make them.
- 1 pack of Oreos
- 1 8 oz package of cream cheese
- 10 oz high quality white chocolate melting chips, I used ghiradelli
- 3 oz prosecco
Finely crush the Oreos. Melt the cream cheese until softened. Mix together Oreos and cream cheese until blended well. Roll mixture into small balls and place in freezer for 10 minutes.
While the truffles are setting in the freezer, bring water to a boil in a sauce pan. Place a heatproof bowl on top and pour in the white chocolate chips. Stir continuously until melted and smooth. Pour in prosecco. You’ll notice the chocolate getting thinner.
Get the truffles out of the freezer and dip each into the chocolate and prosecco mixture. Place truffles in freezer again until the coating is set, then dip them in the mixture again for a second layer.
Now place them in a covered tupperware in the fridge until you’re ready to serve. You can choose to garnish them with sprinkles, edible glitter or any other festive finish.
*It’s important to keep the chocolate and prosecco mixture very hot the entire time, so that it stays smooth and easy to dip on the truffles.