Adding to this list of accolades, we must point out that the Cookie Truffle is also endlessly adaptable. Just think of all of the special edition sandwich cookies that call to you from super market shelves every season, and you’ll see what we mean. Cinnamon Roll Cookie Truffles? Yes, please! Red Velvet Cookie Truffles? Did you even need to ask? But we are getting ahead of ourselves here (read: look out for more of our Cookie Truffle recipes!).
With today being National Strawberry Day, we’ve decided to make a special edition of our own: Strawberry Shortcake Cookie Crumble Truffles. These charming truffles capture the flavors of fresh strawberries, whipped cream, and golden cookie crumbs to create a two-bite, shortcake-turned-truffle that will leave you asking for at least one more.
So how did we manage to get all of those authentic shortcake flavors into our truffles? Well, we simply stuffed our truffles with diced fresh strawberries and whipped cream. The truffle’s base of crushed cookies and cream cheese is exceptionally easy to work with and lent itself to molding into a slight bowl shape.
From there, we spooned teensy bits of whipped cream and finely chopped berries into the center and then covered with another flattened round of dough to form a sandwich of sorts. At that point, we gently squeezed the sides together and rolled into a ball shape.
Of course, a truffle isn’t really a truffle until it is enrobed in rich chocolate. We kept things light, and dipped our cookie balls in melted white chocolate, which complimented the strawberry shortcake flavor we were aiming for. A colorful mix of pink and red sanding sugars gilded the lily and provided a satisfying crunch to these otherwise creamy confections.
- 2 teaspoons kosher salt, divided
- 3-4 pound chuck roast, fat trimmed
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
- ¼ cup apple cider vinegar
- 6 cloves garlic
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 4 chipotle peppers (from a can, packed in adobo sauce)
- 1 tablespoon adobo sauce (from the chipotle pepper can)
- 1 cup chicken broth
- 1/4 cup fresh lime juice
- In a blender or food processor, blend together the sauce ingredients until smooth.
- Cut roast into about 8 large chunks. Sprinkle with 1 teaspoon of salt, making sure each side is covered.
- Warm a heavy-bottom skillet over medium high heat. Add oil and then sear beef on each side until it has browned. Place seared beef into a slow cooker and cover with the sauce. Add bay leaves and cover with lid.
- Set the cooker on low and allow to cook for 8 hours (5-6 hours on high).
- After about 7 hours on low (5 hours on high), shred the beef using 2 forks to pull apart. Stir it to completely coat in sauce, then cover and cook for 1 hour more.