WHITE RUSSIAN TRUFFLES

3/4 cup Kahlúa
1/4 cup vodka
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

Chop walnuts in a food processor or by hand. Crush cookies in a food
processor.

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 Kahlúa and vodka to the double boiler. Whisk until
smooth and the edges begin to bubble a bit, about 5 minutes.

Pour the hot Kahlúa-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. Refrigerate
overnight.

Glaze
Remaining 1/2 bag Ghirardelli Milk Chocolate Chips
Remaining 1/2 bag Ghirardelli White Chocolate Chips
4 tablespoon Crisco, divided

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.