Truffs. (Truffles.)

Get with it with the abbrevs. I hope you're catching on.

I'm no Rachel Ray. My palate is about as refined as a 7-11 on a Friday night. (Weird simile, sorry.) But I appreciate good food from time to time. Know what I appreciate most of all? Delicious chocolate truffles. Thanks to my dear friend Nicole and her famous truffle recipe, I was able to make this delicious confection possible. Let me take you through the process. This is your list of ingredients:

2/3 cup heavy whipping cream
2 bags of milk chocolate chips
1 stick of butter or margarine
1 cup crushed chocolate cookie
1 teaspoon vegetable oil
1 bag white chocolate chips (or white chocolate bark)

Let's DO this thing. Step #1: Stand in awe of the caloric value on your kitchen counter. It is truly mind-boggling. Let it sink in...and move on. These things are worth it.

Step #2: Put the butter and heavy whipping cream in a saucepan. Bring those ingredients to a boil.

Step #3: Add ONE of the bags of milk chocolate chips to the boiling mixture. Once the chocolate is melted, stir in the crushed chocolate cookies.

Step #4: Pour the contents of the aforementioned saucepan onto an aluminum-foil-lined cookie sheet. Put in the fridge.

Step #5: Take the cooled mixture and form into little chocolate balls, like pictured above. This will be the filling of your truffles. Put them back in the fridge or freezer to make sure they stay all together.

Step #6: Before you started this process, you added a little oil to all the chocolate chips you melt (both milk and white chocolate). Just letting you know what you did already. Now melt the OTHER bag of milk chocolate chips and dunk the truffles you already started forming in the melted chocolate. Like above. Put back in the fridge to cool.

Step #7: This is where those white chocolate chips come in (remember you already put a little oil in there?). Melt them. In the microwave. It's the easiest way. 

Step #8: Use a spoon to drizzle the melted white chocolate on top of the truffles, like so. It makes it look all fancy. (Nicole, the originator of this recipe, cringes when I do this step. She is much more OCD and neat whilst drizzling. Personally, I like to take the Jackson Pollock approach. It's more authentic.) Then put the whole shebang back in the fridge or freezer to cool. Again. Lots of cooling in this routine.

Step #9: Make a bunch of other sugar and oatmeal chocolate chip cookies for kicks and giggles.

Step #10: Put all of your deliciousness on festive plates and deliver to friends and neighbors. You are 100% guaranteed to successfully spread Christmas cheer. 

Bada bing, bada boom. Truffle on, brave readers. Truffle on.