In the past, I've used my medium cookie scoop to form truffles, but they turned out too big. This time, I formed a ball with my cookie scoop, but then cut that ball in half, and then rolled each half into a ball. I got about 60 truffles this way.
I don't how much chocolate I used- I just dumped it in until it looked right, so use as much as you think you need!
Vanilla Bean Truffles
1 box vanilla sandwich creams (I use Trader Joe's)
8 oz. cream cheese, room temperature
1/4 teaspoon pure vanilla extract
1 vanilla bean, split and scraped (optional)
8 oz. real white chocolate, melted
6 oz. milk chocolate, melted
6 oz. semisweet chocolate, melted
Crush the cookies into fine crumbs (filling and all) using a food processor. Mix in the cream cheese, using a stand mixer or a wooden spoon. Then mix in vanilla bean seeds, if using, and vanilla extract. Form into small balls using a mellon baller, or small cookie scoop. (I got about 60 out of this recipe). Set on a tray or baking sheet covered with wax paper. Chill in the refrigerator until hard- a few hours to overnight.
Melt the white chocolate in one small pan, and the milk and semisweet together in another small pan. Using a toothpick, dip the cookie balls into the chocolate, tapping the toothpick against the side of the pan to get rid of excess chocolate. Set on a tray covered with wax paper to set. When they are all dipped, refrigerate until set. Drizzle with remaining chocolate in contrasting colors.