Cookies and Cream Truffles
September 26, 2012
Cookies and cream are a match made in heaven, yes. It's like they're made and meant for each other. Anyone who gets a taste of this combination almost never forgets it. Yes, I see you nodding in agreement.
Cookies and Cream (or Cookies 'n Cream) is actually a specific variety of ice cream and milkshake which is based on flavoring from chocolate cookies. It has been dubbed as the "King Kong of Ice Cream" as it was able to rocket to the top of the World's Favorite Ice Cream Flavor list when it was released.
Now here’s a recipe of this beloved pairing made into a truffle.
| Cookies and Cream Truffles • 1 cup finely ground Oreo® Cookies • 12 tablespoons melted butter • 6 ounces white chocolate, broken into small pieces • 5 egg yolks • 1 1/4 cup powdered sugar • 1 teaspoon vanilla • Coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies. 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. With mixer on slow to medium speed, gradually beat in the cookie mixture, 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. 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 place on 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. |
Enjoy! 🙂
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