Makes approximately 25 truffles
Ingredients:
Ghirardelli White Chocolate Chips | 2 cups |
Heavy Cream | 1/2 cup |
Oreo Cookies | 10 |
Method of prep:
Crush the Oreos by placing them in a plastic baggie and taking your rage out on them using a kitchen mallet (crush them). Next, pulse the Oreo bits in a food processor until the are a fine powder.
Heat the heavy cream in a microwave safe bowl for 45 seconds. Once the cream is steaming, pour over the white chocolate chips. Stir the chocolate mixture until smooth. If the chocolate mixture is not smooth, place it in the microwave and heat for 10-15 seconds at a time, stirring each time you remove the bowl from the microwave. Once the mixture is smooth, add 3 Tablespoons of the crushed Oreos and stir until smooth. Chill in the refrigerator for at least 4 hours. Alternatively, you can place the chocolate mixture in a stainless-steel bowl and set the bowl over ice. Stir the mixture constantly with a rubber spatula, making sure to scrape the bottom of the bowl and incorporated it back into the mixture.
Once the ganache is set, use a melon baller or ½ ounce portion scoop to scoop ganache balls onto a parchment lined sheet tray. Round the balls by hand in between your palms. If your hands are too warm, this may cause the chocolate to melt. You can dip your hands in ice water and dry them with a paper towel to keep them cool.
Once the balls are made, roll them in the remaining Oreo crumbs. Refrigerate the truffle balls until ready to serve. They will last approximately 1 week under refrigeration.
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