Trufa picante de chocolate blanco

1. Preheat oven to 350°F.
2. Cook cookie pucks for 12 minutes or until extra crisp but not burnt.
3. Remove and let cool to room temperature.
4. In a food processor, pulse cookies to a very coarse crumble.
5. Add batter, cream cheese, vanilla, and pulse to bring all flavors together.
6. Roll into a ball using a scoop and put on a parchment-lined sheet tray.
7. Put in the freezer while you melt chocolate on a double boiler over medium heat.
8. After the chocolate is melted, dip each ball into the chocolate and put it onto a cooling rack with parchment; place paper under.
9. Crumble extra cookie crumble over the topping and put it into the cooler.
10. Serve chilled or at room temperature.

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