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Makes about 40 truffles
Note: Pregant or nursing women, young chilren or any with an immune
deficieny should not eat foods made with raw eggs.
Chop cookies in a blender or food
processor until finely chopped. Slowly drizzle in 6 tablespoons of
melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very
hot and bubbly (be careful not to let it burn). Remove from heat and add
the white chocolate. Stir constantly until smooth and melted. Set aside.
 In
a large bowl, beat egg yolks until foamy. Beat in the sugar gradually,
add vanilla and continue to beat until thick (see photo). With mixer on
slow to medium speed, gradually beat in the cookie mixture, then gradually
beat in the melted chocolate mixture. Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate for at least thirty minutes or
until firm.
 Place
your choice of coating in a bowl. If you're going to have more than one,
use separate bowls. Some possibel coating choices are: toasted coconut,
chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo®
Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll
the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator
for up to ten days or in the freezer for up to a month.
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