Hanna Fredericks teaches us the secrets of making Hungarian Chocolate Truffles. Of course, enjoy the tour through Gyula, Hungary. Very historic town. Great scenery. Plus, the music is great. I love it.

Enjoy the video.

Besides you learn something valuable, like making Sour Cherry Brandied Chocolate Truffles. It’s too bad we don’t get to see the end of the video. I guess Revver screwed up the clip.

Technorati : Hungary, chocolate, chocolate truffles, sour cherry brandied chocolate truffles

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You know my grandmother use to make Cookies, and Cream Truffles. We use to go to her house on Sundays for brunch, and she made some of the most awesome brunches. I still remember it to this day. I would just eat, and eat, and eat. Although I was full, I always had room for these awesome, delicious, delicate cookies and cream truffles. They were just simply the most awesome dessert I have ever eaten. It just hit the spot for chocaholics like me. Unfortunately, she would only make it once in a great while. So there was the longing for the dessert. I never know when she was going to make it. I would let the anticipation build up, and build up. That was part of the the fun, to anticipate one of the best desserts ever served on Sunday afternoons.

Ingredients:
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner’s sugar
1 tsp. vanilla extract

Makes about 40 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency 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 possible 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.

tags: white chocolate, chocaholics, cookies, truffles