1/2 bag (5 1/2 ounces) Ghirardelli White Chocolate Chips
1/2 bag (5 1/2 ounces) Ghirardelli Milk Chocolate Chips
1 cup finely diced walnuts
3 cups finely crushed Pepperidge Farms Milano Cookies
Remaining 1/2 bag Ghirardelli Milk Chocolate Chips
Remaining 1/2 bag Ghirardelli White Chocolate Chips
4 tablespoons Crisco, divided
Truffles: Chop walnuts in a food processor or by hand. Crush cookies in a food
Combine the walnuts and cookies in a large mixing bowl and set aside.
Set up a double boiler. When the water is boiling rapidly, put the white and
milk chocolate chips into double boiler. As the chips begin to melt, stir them together
with a whisk. When the chips are fully melted, add the Kahlua and vodka to the double
boiler. Whisk until smooth and the edges begin to bubble a bit, about 5 minutes.
Pour the hot Kahlua-chocolate mixture into the bowl of cookies and nuts. Whisk
or stir together until completely blended. Drop heaping tablespoons of this mixture
onto your work surface or wax paper. With your hands, roll truffle dough into small
balls. Place onto cookie sheets and press down slightly to give a flat surface.
Glaze: Set up a double boiler. When the water boils, add the white chocolate
chips and 2 tablespoons Crisco to the double boiler. Stir together until very smooth
using a spoon or whisk. Remove from heat to work surface. Dunk each truffle into
the white chocolate and return to cookie sheet. Once finished, return to refrigerator
and allow white chocolate to harden approximately 10 to 15 minutes.
While white chocolate is hardening, clean double boiler and set it up to melt
the milk chocolate. Repeat the previous double boiler process using the milk chocolate
chips and Crisco. When the chocolate is very smooth, dip a fork into the hot mixture
and drizzle over the truffles to finish the glaze.