Cookies And Cream Truffles, just like ice cream?

Hi Truffle-Crazed Chocolate Eaters!

Are you one of those Cookies & Cream-Types? Can you really categorize people by way of what kind of ice cream or chocolate they like to eat? Maybe?

You must be pretty cool! <== you are reading this Chocolate Lovers: Best Chocolate Recipes BLOG after all...

Here we go:

Cookies And Cream Truffles

1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract

Makes about 40 truffles.

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

So what do you think? Just as good as Cookies & Cream Ice Cream? Better? Oh, I know! How about melting your Cookies and Cream Truffles and pouring it over your Cookies and Cream Ice Cream? Overload? Overdose? Who knows until you try it, eh?

God Bless,
Yoon Ho Um

P.S. The Strawberry Truffles Recipe is next up on our Chocolate Lovers Recipes List.