Cookies Cream Truffles Easy Dessert Recipe By Tasty

Steps:

• Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
• Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.
• Save the white filling for later.
• In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in the refrigerator for an hour to cool down.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
• Dip the truffle in melted semisweet chocolate.
• Roll in cookie crumbs.
• Place back in the fridge for 10 minutes.
• Enjoy!

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!

Steps:

• Preheat oven to 425°F (220°C).
• Using a knife, separate the cream from the cookies, and place them in two separate bowls.
• Crush cookies in a blender or a food processor until fine. Set aside.
• In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup (40 grams) of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
• Add in the eggs one a time, stirring until the dough becomes a paste.
• Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch mounds.
• Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip.
• Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
• Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
• Sprinkle any remaining cookies crumbs on top of each cream puff.
• Enjoy!

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.