Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter
and process till well mixed. Set aside.

Heat remaining butter in a small saucepan until very hot and
bubbly (be careful not to let it burn; your recipe will be ruined).
Remove from heat and add the white chocolate.
Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy.
Beat in the sugar gradually, add vanilla and
continue to beat until thick
With mixer on slow to medium speed,
gradually beat in the cookie mixture,
then gradually in the melted chocolate mixture.
Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm.

Place your choice of coating in a bowl.
If you're going to have more than one,
use separate bowls.

Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa,
powdered chocolate, crushed OreoŽ Cookies.

Scoop out a teaspoon full of the truffle mixture and,
using your fingers, roll it into a ball.
Work quickly as the heat of your hand
will quickly start melting the chocolate.
Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture
and a sheet of waxed paper.

Wrap truffles in an airtight container and
store in the refrigerator for up to ten days
or in the freezer for up to a month.
Makes 40 truffles.