When I saw these adorable little footballs on Pinterest I wondered if they could be made gluten free. Turns out, they can! And hey, why stop at footballs? These would be adorable as baseballs, soccer balls, basketballs, you name it. Anywhere your imagination can take you.
You can make them up days, even weeks before you need them. I’ve frozen them and they still came out just great. Just defrost them and pop them on top of your cupcake. Or how about a bowl of these tasty little sports themed candy-cookies?
I made these with a gluten free creme cookies, though you can really use any gluten free cookie you like.
- gluten free cookies - 8 (or the equivalent in size)
- cream cheese or non dairy cream cheese - 1/4 cup
- chocolate (tempered, dark, or semi-sweet) - 1 cup
- coconut oil - 1 1/2 Tablespoons
- white chocolate - 1/2 - 2/3 cup
Crush the gluten free cookies. Blend with the cream cheese - using at room temperature makes that process easier. Shape into round or football shaped balls. Pop into the freezer for 20 - 30 minutes. They'll look something like this:
Gently melt chocolate with coconut oil in a saucepan on top of the stove. If using tempered chocolate, there is no need for the coconut oil. Quickly dunk the mini ball into the chocolate and allow the excess to drip off before placing on a piece of parchment or wax paper. (Don't play with it too long in the melted chocolate or it will start to melt the cookie.) Place the dipped cookies back in the freezer for a few minutes, until the chocolate has a chance to set up. I like to keep them there until I'm ready to add my 'frosting' laces.
Gently melted white chocolate (with a few drops of milk or water to thin it slightly) works very nicely for this purpose. Scoop it into a cake decorating/pastry bag. A writing tip will help you get the desired look.
If you want to make another type of ball, like a baseball, reverse the process and dip the cookie truffle into gently melted white chocolate and add dark chocolate laces.
Makes 22 balls - Should you want more of them, go ahead and add more crushed GF cookies to the cream cheese mixture in the beginning. They should still be easy to shape. However, if for some reason they're on the dry or crumbly side when you shape them, just add a bit more cream cheese and blend together. That's all there is to it!