They're really pretty simple: an eggless cookie dough batter, flash frozen in to balls and rolled in chocolate. But you can't really eat more than one or two at a time, because they are certainly very sweet and rich.
I started out with a plan to cover half the truffles in semi-sweet chocolate and half in white chocolate. For the semi-sweet, I melted some chocolate and stirred in a little bit of oil. (They didn't start to temper until about 3 days later). For the white, I had some candy melts, that I microwaved until melted. However, I found that they really didn't look as nice - they didn't cover the center as well, and they were too transparent. So I stopped after two.
These are topped with a little sprinkling of blue sugar - a gift from my friend Laura. For reasons unbeknown to me, Laura has an obsession with blue decorating sugar, urging me to use it in every dessert I make. This is the first so far, but I do have some faraway dreams of blue palmiers....
Tip of the Day: "Tempering" chocolate is a method of melting chocolate that will ensure it is shiny and that it will not "bloom" later on - develop those white, chalky spots we've all seen. The process of tempering is long and complicated and not something I would ever put myself through. Getting the shiny coat is easy - stir a little vegetable oil in to the melted chocolate. Preventing blooming is also easy - eat within a few days.
Recipe: (from Baked Perfection)
1 cup flour
1/4 tsp salt
dash of cinnamon
1/2 cup (1 stick) butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup sugar1/2 tsp vanilla
1 cup crushed oreos or sandwich cookies
candy melts or baking chocolate
Beat together the butter, sugars and vanilla in a bowl.
Mix in the flour, salt and cinnamon.
Stir in the crushed cookies.
Form in to quarter sized balls and place on a cookie sheet covered with wax paper.
Freeze for 15 to 20 minutes until firm.
Melt the chocolate or candy melts and roll each ball in it.
Place on the wax paper.
If decorating with sugar, apply while still wet.
If drizzling additional chocolate on, wait until they set.