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Cookies And Cream Truffles Recipe

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.

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