For the past several years, Valentine’s Day, no matter what situation I’m in, has involved truffle-making. I’m not above going out and getting (or receiving) a box of quality truffles, but sometimes, I want a lot of them (like a lot a lot), and/or I want to make my own flavors.
The first problem of quantity, if I solve it with store-bought truffles, is the hit to the wallet. And the second? Well, that can only be solved by inventing the flavor myself, in just the way I like it.
This year, with my unrelenting chocolate cravings, making far too many truffles was a must for the holiday. I won’t talk about exactly how many may or may not be in two large containers on my counter, but I will say that we’re pretty set for a while, and I’m not sorry about it.
This year, I made three flavors: dark chocolate brandy, dark chocolate Chambord, and cookies and cream, coated either by a simple cocoa dusting, or dipped in dark chocolate. The first, as I used only a small amount of brandy, tastes like a delightfully enhanced chocolate truffle with no true brandy flavor – I dig it. The second has a hint of raspberry flavor breaking through the dark chocolate without booziness, which I’m also a big fan of. If either of those sound like a dream to you, check out my previous post on making truffles – just sub in the liqueur or flavoring of choice (or none at all) and go to town!
And the last type? Well, let’s just get to that today, and give you a recipe.
There are cookies and cream/creme chocolate bars, and flavors of ice cream, and all kinds of treats with the name, but I have yet to see a truffle in any pack or store that bore the title. You can find all sorts of recipes online for homemade cookies and cream truffles, but several of them had other ingredients added to them that, in my opinion, take it from being a truffle into another dessert altogether.
I firmly believe that a true truffle is coated chocolate ganache, and anything that masquerades as a “truffle” without this definition is, well, not a truffle. Cream cheese “truffles”? Get outta my face with that nonsense. You can flavor the ganache with whatever you want, and even add bits, like coconut or cookie crumbs or fruit pieces, to the mix, but the filling needs to be simple ganache – chocolate, cream, and perhaps a little butter for stabilizing.
Today’s cookies and cream truffle recipe is just that – white chocolate, cream, and butter, with chocolate cookie bits mixed in. For best results, make sure you’re using the best quality chocolate (taste, texture, and sustainable/humane sourcing) and other ingredients, since there are so few.
And, as a deviation from my previous truffle post, you can choose whether or not to refrigerate your ganache or truffles. This year, I did very minimal refrigeration (and only because I was impatient and wanted to dip them faster), with better results as far as dipping and coating in chocolate. They also keep at room temperature better (unless your house is hot) if the ganache stays at room temperature or warmer during the whole process, which is how I like to eat them best.
Finally, the cookie crumbs: you can basically use whatever chocolate wafer-like cookie you like best, or have on hand. I half-shamefully admit that I crushed up a stack of Thin Mints (I told you the chocolate craving was strong) for my truffles, and they worked beautifully. Oreos (or similar cookies), store-bought chocolate wafers without creme filling, and homemade chocolate wafer cookies should work just fine, too.
Craving a truffle yet? Well, let’s get to it!
Cookies and Cream Truffles
Use whatever chocolate wafer cookies you like best. The ganache takes a bit of stirring to come together, but rest assured, it will!
you will need:
- 11oz good-quality white chocolate
- ½ c heavy cream
- 2-3 tbsp butter
- ½-¾ c crushed chocolate wafer cookies
- cocoa, for dusting, or 10oz dark chocolate and 1 tsp coconut oil (optional)
Directions
- Place chocolate and 2 tbsp butter in a large glass bowl (or any heatproof bowl). Heat heavy cream in a small saucepan over medium low heat until steaming, but not boiling. Pour hot cream into chocolate, and allow to sit for 1-2 minutes. Whisk until smooth – the mixture will appear separated for a bit, but keep stirring – it will eventually come together. Use the extra tablespoon of butter if the mixture is chunky. Mix in the chocolate cookie crumbs with a spatula until fully combined.
- Transfer the ganache into an airtight container, and allow to set until firm, but still moldable (the ganache should not be hard), about 2-3 hours at room temperature, or 1-2 hours in the fridge.
- Line a baking sheet with parchment paper or a Silpat. If you’re rolling the truffles in cocoa, prep a small bowl with ¼ c cocoa. If you’re dipping in chocolate, see Step 6 below.
- Scoop firm ganache, about a tablespoon at a time (a cookie scoop is your friend here), and roll the ganache gently in your hands to form a ball. Place onto prepared sheet. Repeat with remaining ganache.
- If coating in cocoa: Roll each truffle in the cocoa until fully coated, and store.
- If dipping in chocolate: In a double boiler or in short microwave increments (I prefer the double-boiler here, as I can return the chocolate to the heat easily if it hardens while dipping), melt 10 oz of dark chocolate with a teaspoon of coconut oil (optional, but keeps the chocolate “cheat-tempered” so it’s less likely to seize up). One at a time, place a truffle on a fork (don’t skewer it) and dip into the melted chocolate, making sure to coat all sides. Tap the fork against the side of the pot to remove excess (it should only be a thin layer), and return the truffle to the lined baking sheet. Repeat with remaining truffles.
- Allow the truffles to set at room temperature for about 1 hour. Once again, you can also refrigerate them, but I find this makes for very melty coatings once you bring them back to room temperature, or try to eat them with your hands. You do you.
- Store truffles, separated, in an airtight container, either at room temperature or in the fridge for longer storage.
The Crunchy Baker 