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.

Tags: chocolate, Chocolate Recipes, Cookies And Cream Truffles, Recipes