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.