1. Chop walnuts in a food processor
or by hand. Crush cookies in a food processor. Combine the walnuts
and cookies in a large mixing bowl and set aside. 2. Set up a double
boiler (I use a soup pot and a mixing bowl) on your stove. Once the
water is boiling rapidly, put the white and milk chocolate chips
into double boiler. As the chips begin to melt, stir them together
with a whisk. Once the chips are fully melted add the Kahlua and
vodka to the double boiler. Whisk until smooth and the edges begin
to bubble a bit-about five minutes. 3. Pour the hot Kahlua-chocolate
mixture into the bowl of cookies and nuts. Whisk or stir together
until completely blended. 4. Drop heaping tablespoons of this mixture
onto your work surface or wax paper. With your hands, roll truffle
dough into small balls. Place onto cookie sheets and press down slightly
to give a flat surface. Refrigerate over night.
The
Glazing Process: Remaining ½ bag of Ghiradelli
White Chocolate Chips 2 tablespoons of Crisco 1. Set up a double
boiler. Once the water boils, add the white chocolate chips and the
Crisco to the double boiler. Stir together until very smooth using
a spoon or whisk. Remove from heat to work surface. Dunk each truffle
into the white chocolate and return to cookie sheet. Once finished,
return to refrigerator and allow white chocolate to harden approx.
10 to 15 minutes. 2. While white chocolate is hardening clean double
boiler and set it up to melt the milk chocolate. Repeat the previous
double boiler process using the milk chocolate chips and Crisco.
Once the chocolate is very smooth, dip a fork into the hot mixture
and drizzle over the truffles to finish the glazing process.
Yield 4 dozen Preparation: First Step: One Hour. Second Step: One
Hour Comments: Allow to sit at room temperature for at least one hour
before serving. |
