Post Malone Oreo Truffles

No Post Malone Oreos were harmed in the making of this video. I just transported the flavors into a truffle

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INGREDIENTS

1 cup of heavy cream

1 cup of granulated sugar

1/4 cup of water

4 tablespoons of unsalted butter

1/2 teaspoon of salt

12 ounces of white chocolate chips

10 ounces of dark chocolate melting wafers

And 18 shortbread cookies

SUPPLIES

A saucepan

A thermometer

A heatproof bowl

A spatula

A whisk

A parchment-lined baking sheet

A scoop

And some precision dipping tools

DIRECTIONS

Chop the shortbread cookies. Save the pieces to go into the ganache and the crumbs as a topping.

In a medium saucepan, combine the sugar and water. Stir gently until it’s mixed.

Add a thermometer to the saucepan.

Bring the mixture to a boil over medium-high heat and cook without stirring until the mixture turns a golden amber and reaches 340°F. You can swirl the pan occasionally for even cooking, but do not stir.

Remove the saucepan from the heat and slowly and carefully whisk in the cream. It will bubble up and steam furiously, so keep your distance.

Add the butter and salt, then whisk until it’s completely melted and incorporated.

Add the chopped shortbread cookies and stir until they are evenly distributed.

Let the mixture cool for a few minutes.

Place the white chocolate chips in a heatproof bowl, then pour the caramel mixture over the chocolate. We let the mixture cool a bit because we don’t want to scorch the white chocolate.

Let it sit for 2 to 3 minutes to soften the chocolate, then whisk until everything is combined.

Cover the bowl and refrigerate for 2 to 4 hours, until the mixture is firm.

Scoop some ganache and roll it into a ball, then place it on a parchment-lined baking sheet.

Continue with the remaining ganache, then return it to refrigerator for 20 minutes to firm up.

Melt the dark chocolate wafers according to package directions, then dip a ball into the chocolate, drain the excess, and return it to the cutting board.

Immediately sprinkle it with shortbread crumbs.

Continue with the remaining ganache, then refrigerate for 15 to 20 minutes to set the chocolate coating completely.

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