- 8 ounces Sweet German Chocolate, cut into pieces
- 1/2 cup Whipping Cream
- 2 tablespoons, plus 1 teaspoon Butter
- 1 cup Powdered Sugar
- 2 Egg Yolks
- 1 teaspoon Vanilla
- 3/4 cup Chopped Walnuts
- a dash of Salt
- about 3/4 cup of Edible Cookie Dough
Combine chocolate, cream, and 2 tablespoons of butter in top of double boiler. The trick to using a double boiler is to get the water steaming hot – but not boiling hot. You don’t want to risk burning the chocolate. Whisk frequently until the chocolate has melted.
Add sugar and yolks and whisk until smooth. Remove from heat and stir in the vanilla.
Place in bowl and chill until malleable – about 2 hours.
While the truffle chocolate is chilling, roll out the edible cookie dough into small balls. Use about a little less than a teaspoon per ball, and make about 20. Then place in the freezer.
Next, toast your walnuts. It’s really easy to burn nuts, to give this your full attention. Melt 1 teaspoon of butter in a skillet over medium low heat. Add the nuts, and sprinkle with salt. Toast the nuts for about 2 minutes, until they just start to smell toasted, then remove from the heat. Let chill for 5 minutes.
Place the toasted walnuts in a food processor and pulse until the nuts are crumbs.
To roll out the truffles, first, pour the walnut crumbs into a small bowl. Then scoop out a heaping teaspoon of the chocolate, wrap it around a frozen cookie dough ball, and roll it into a ball, finish by rolling it in the walnuts. Continue until you have used all of the chocolate.