More chocolate than something this small should reasonably be able to contain.
Watch the video here.
INGREDIENTS
Ganache
2/3 cup (114g) of dark chocolate
1/2 cup (120g) of heavy cream
Truffles
1 (15.25-ounce) package Dark Chocolate Creme Oreo Cookies
8 oz cream cheese
2 cups dark chocolate
Chocolate sprinkles
SUPPLIES
Some bowls
A saucepan
A spatula
A mold
A rolling pin or food processor
A mixer
A cutting board
Some parchment
Some precision dipping tools
DIRECTIONS
Melt or temper 2/3 cup of dark chocolate.
In a small saucepan, heat the cream just until it comes to a boil, stirring occasionally to make sure it doesn’t scorch.
Pour about a quarter of the hot cream into the melted chocolate and stir until it’s completely incorporated.
Repeat until all the cream is mixed in.
I put the ganache into a small mold, but you can also pipe some small blobs of ganache onto SilPat, parchment or wax paper.
Put the ganache in the freezer for about an hour.
Crush the cookies, either manually or with a food processor.
In a large bowl, combine the cookie crumbs and cream cheese.
Scoop some filling, put a frozen ganache drop in the middle, roll it into a ball, and place it on a lined baking sheet.
Continue with the rest of the filling, then place the balls into the freezer until they’re firm enough to dip.
Melt or temper the remaining dark chocolate.
Dip a truffle into the melted chocolate, allow it to drain, and return it to the cutting board.
Immediately top it with some sprinkles.
Repeat with the rest of the truffles and leave them on the counter to set.
