Although a well-made chocolate truffle is as close to perfection as you can get (in our humble opinion), the only thing that we could think of to make this confection perfection even more tantalizing was adding some texture so that the eating experience would be more interesting. Lots of chocolatiers accomplish this but putting a textural component (such nuts, caramel, nougat, or a combination of the 3) on the inside of the truffle but we thought it would be fun to explore what we could put on the outside to make it an exceptional taste sensation. And, naturally as a cookie company, we decided to roll our truffles in soft-baked biscotti. *You can make these dairy-free if needed by using a coconut-milk based ganache recipe (like this one) and choosing any of our dairy-free biscotti flavors.

These are great for entertaining or sneaking into your loved ones' lunch bags for a surprising crunchy, smooth, creamy treat!

Makes approx.16 x 1" Truffles

Ingredients:

10oz bittersweet chocolate, Guittard or Valrhona are great here

10oz bittersweet chocolate, Guittard or Valrhona are great here 5oz heavy cream*

1/2 teaspoon pure vanilla extract

Pinch kosher salt

1 x 5oz box Coffee Cake Soft- Baked Biscotti (or any other flavor you like!)

Method:

Chop the chocolate into relatively even-sized, fine shards while you heat the cream (below). Place chocolate shards into wide, shallow bowl.



Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it, it simply needs to get hot. The cream will be ready when it's slightly steaming and it is hot to the touch if you dip a finger in it (but not burning or scalding).

Slowly pour the hot cream evenly over the chopped chocolate. Let sit without stirring for 3-4 minutes.

With a spatula or wooden spoon, stir the ganache to combine chocolate and cream. Don't worry if at first it looks broken, keep stirring until it comes together in a creamy, shiny mass. Stir in the salt and vanilla. Let cool, cover with plastic wrap and place in fridge for at least 3 hours.

Make the truffles: unwrap and place 5 cookies in food processor and grind until an even, nut meal consistency. Place in shallow bowl. Using an 1/2" ice cream scoop or teaspoon, scoop up ganache and roll into a ball with your hands. Roll truffle into cookie crumbs until evenly covered and place aside. Repeat until all ganache used and truffles coated!