Mystery cookie

I was recently at two different weddings and this very interesting chocolate cookie appeared. It was a mound of soft, chocolate covered with either white or milk chocolate. For lack of a better way of describing the taste/consistency of the center, I can only describe the taste of an oreo (though I did not see any white cream that would lead me to believe that it did consist of such), with the creamy consistency. Though disgusting (but partially accurate) a little girl at one wedding said "it tased like an oreo chewed up and covered with chocolate". Does anyone have an idea what the recipe for this cookie is? Being a chocoholic I LOVED it.

Reply to
Trixie
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That doesn't sound like a cookie. That sounds like a truffle.

Reply to
pennyaline

I agree that it sounds like a truffel. Rather than asking us, I would suggest that you contact the brides and see who catered the weddings. If they won't give you the recipe, they may at least tell you the name or nature of the item.

Reply to
Vox Humana

That's possible, but from the description it doesn't sound like it. A truffle is unmistakeably a candy and I don't think there would be many people who'd imagine it were a cookie. The fact that a kid described it as "a chewed up oreo" makes be believe this still more, because virtually all kids have had some boxed chocolates and know what they are, and would be unlikely to describe it using cookie terms. We need a little more description from the OP.

A truffle has a *completely smooth* center with the consistency of butter. It's got a powerful chocolate explosion and absolutely melts in the mouth. Does this sound like what you had?

The second possibility is another confection, which is basically a mixture of chocolate and ground nuts. The texture is a bit like some energy bars, slightly chewy, with a bit of coarseness reminiscent of finely shredded coconut. It's not at all dry, and it's pretty soft, rather like pate. Was it a lot like that?

The third possibility is that it was a true cookie (i.e. using flour) - probably a variant on the cookies which go by names such as "fudge cookie" and "truffle cookie" These are cookies that use a high egg ratio and a low flour ratio so that they come out very soft. They dissolve in the mouth like a first-rate meringue. Was this the kind of sensation they delivered?

Finally, how big were these items? Truffles are typically small, round balls ranging from the size of grapes to that of walnuts. The other 2 are typically larger - anywhere from fig-sized to kiwi-size.

If you can answer this I suspect I can pin down what you had.

Reply to
Alex Rast

I make truffles without completely smooth centers. I use nuts, coconut, candied fruit, rum soaked raisins, and so on mixed with ganache for truffle and then dip them in chocolate or roll them in cocoa powder, paprika, nuts, etc.

Reply to
Vox Humana

Many bakers make truffles by taking their baked cake scraps, mixing with buttercream frosting, forming into balls and dipping in chocolate. I think what she had sounds like these.

Reply to
Cake Wmn

Hmm.... These sound like rum balls, so I did a google search for ball cookies made with oreos. Apparently, there's a cookie-like thing made of crushed oreos and cream cheese combined, shaped, and dipped in chocolate or almond bark. Have a look at these and see if this might be what you're looking for:

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luck, Chari

Reply to
Chari

Not a truffle at all (I have eaten enough of them). Not a chewy texture, but almost like an unbaked cookie dough.

Reply to
sskovrup

That sounds like #2. Your description of the texture, in fact, much more closely matches the texture I was trying to describe in this one than what I used.

The recipe I use goes like this:

1 1/2 cups unroasted almonds 4 oz. bittersweet chocolate (Amedei Madagascar recommended. Domori Esmereldas and Dagoba Chocodrops 73% also make good choices) 1/2 cup sugar 4 tbsp butter 1 egg 8 oz white chocolate (El Rey Icoa *required*) or milk chocolate (Hachez Maracaibo 55% recommended. Bonnat Java 65% and Slitti Lattenero 51% also fit well)

Blanch the almonds by quickly plunging into boiling water for about 30 seconds, then pull out into a bowl. Slip off the skins (this should now be easy) and allow to dry completely (preferably overnight). Take 3/4 cup of them and chop them fairly coarsely, then set on a jelly-roll pan under the broiler. Toast, shaking the pan continuously (or stirring with a heatproof spoon) until the almonds get light brown. Immediately remove and pour the almonds off the pan into a bowl. Take the other 3/4 cup, and using a manual nut grinder (I find using a food processor is far too risky) grind the almonds to a fine meal. Over a double-boiler, melt the chocolate and the butter and set aside. Separate the egg and beat the egg white until fairly stiff, then add the sugar and beat until fully stiff. Stir both bowls of almonds into the chocolate, then fold/stir in the egg whites (it's best to do this in 2 parts). Allow to cool.

With hands rolled in cocoa, take out about date-sized pieces of the mix and roll into a ball. Set the balls on wax paper and refrigerate. Take the 8 oz milk or white chocolate and melt *very* carefully over a double boiler. The water shouldn't be boiling or even simmering, just warm. Now, pour about 1/2 out onto a marble slab or other non-porous surface, spade around until it just begins to solidify, then scrape back into the rest of the melted chocolate. Quickly dip the centers into the tempered chocolate (you need to work fast because it will lose temper in a hurry). Allow the chocolates to cool completely at cool room temperature (60-65F). For medium-term storage, store in the refrigerator (provided it's free from odours)

These aren't cookies, they are definitely confections. They're incredibly addictive, though, and although they involve considerable work are well worth the effort. Some people just leave the centers uncoated which works well, but the white chocolate, especially, makes a nice creamy counterpoint to the more textured inside.

If you can find powdered sugar without cornstarch added (I have quite a bit

- one of our local co-ops sells it), it will give a smoother texture. Superfine or caster sugar also make better choices than straight granulated.

Reply to
Alex Rast

If it tasted like an oreo, then it could have been crushed oreos mixed with butter, cream cheese, eggs, or something else; formed, and coated with chocolate. Sounds like a good idea.

Jeff

Reply to
Jeff Novotny

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