Cookies and Creme Truffles

We all want to be perfect.

Sometimes, though, we have to be grateful for mistakes.

Particularly if they taste good.

After repeated attempts to get a smooth white chocolate ganache, I conceded defeat. The batch of white chocolate almost-ganache proved to be an epic disaster for cake decorating, but as I recall, ganache set aside for a few hours would be perfect for truffles.

Since plain white chocolate and cream would be sugar overload, I decided to add Oreo pieces. I know that oreo truffles like the one by Browneyedbaker are a lot more dense with the oreo cookies, but I wanted a more 'cookies and cream colour' combo.

Cookies and Creme Truffles

(a) The truffles (I followed the proportions of this recipe)
200ml heavy cream
400g white chocolate, finely chopped
Oreo cookies, in fine crumbs with some chunks (I used 7, but you can use however much you prefer), set aside some for topping

(b) The coating
6 oz melted white chocolate (for the coating)
Finely crumbed Oreo cookies

1. Place the chopped white chocolate into a glass or stainless steel mixing bowl. Set aside.
2. Heat the cream in a small saucepan until just boiling.
3. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
4. Stir the ganache slowly so as not to incorporate air.
5. Stir in the fine oreo cookie crumbs.
6. Put in fridge for a few hours or overnight.
7. When the ganache has reached a consistency you can use for moulding, form round balls (mine was about 3cm in diameter). Put in fridge for several hours.
8. To melt the chocolate, I place the white chocolate in a small pan inside a larger pan that contains boiling water.
9. Stir to ensure all the chocolate is melted.
10. Take out the truffles from the fridge.
11. Using a fork and spoon, coat the truffles in white chocolate and place on a cookie sheet.
12. Before the white chocolate coating dries up, sprinkle the rest of the cookie crumbs on each truffle.
13. Present the truffles enthusiastically and delete memories of failed ganache frosting permanently.

What would The Failed Chef do next time?

• Get a different brand of white chocolate (the one I tried was Selbourne/ Barry Callebaut) because this one seems to form lumps and doesn't form smooth ganache - or maybe I got a lemon?
• To counteract the sweetness of the white chocolate, put more Oreo cookies in the truffles