White chocolate truffles

By Sebastian Newman
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Ingredients (4)

200 g cream
400 g white chocolate — chopped
oreos, crushed
80 g white chocolate — melted
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Heat cream and white chocolate in a small saucepan until it almost reaches boiling point. Leave for a minute or two before stirring until smooth. Place in the fridge once cool to set completely. Once set using a spoon, scoop small amounts of the ganache mixture and roll into balls using your hands. Taking care as your hands will start heating up and melting the ganache. Place the balls on a plate and set again in the fridge. Prepare your melted chocolate and crushed oreos in them meantime. Once set, using a fork, dip each ball into the melted white chocolate and then top with crushed oreos, allow chocolate to set before enjoying.

This recipe was printed with permission by Sebastian Newman @bakeswithbas 

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