Let me warn you right at start. What follows will by no means be good for your figure. It will consist only of sugar and fat. But if you, like me, rather work your a** out at the gym than care about the calories, continue reading.
Last week I prepared totally, decadently, delicious cheesecake and cookie dough brownies. The cookie dough recipe was for a much bigger portion than I needed for the brownies (really a proper portion to bake cookies), so after making the brownies I still had a generous reserve of cookie dough in my fridge.
So, after doing some googling I bumped into different kinds of candies made of cookie dough. Because I didn’t have much time and it had to be something simple, I ended up preparing these cookie dough truffles. And I’m glad I did. For a person who loves sweets these are an ultimatum. Although not as good as truffles made of just chocolate.
The cookie dough recipe itself is the same as I posted in the brownie post. Just to refresh your memory.
Sinfully Unhealthy Cookie Dough Truffles
For the cookie dough:
100g butter, melted
250ml brown sugar (I used muscovado which gave a slightly coffee-like flavor to the dough)
100ml caster sugar
4 tablespoons milk
500ml all-purpose flour
1 tablespoon vanilla extract (I left this out)
pinch of salt
200g dark semi-sweet chocolate
(50g white chocolate)
Prepare the cookie dough. Mix all the ingredients together into a smooth dough (add the flour last). Add in chocolate chips, cacao nibs etc. if you like. Refrigerate for 1 hour.
When the proper time has passed, take the cookie dough from the fridge and shape into 2cm balls. It’s best to first warm the cookie dough pieces a little between your hands, that makes the shaping easier.
Once all the cookie dough is used, put the balls into a freezer for 20 minutes.
Prepare the coating only when you are ready to do your truffles. Melt the chocolate in bain marie (in a bowl on top of a boiling water) stirring occasionally. Take off the heat once completely melted.
Using a dipping tool (or any other tool you find proper) dip and roll each cookie dough ball in melted chocolate until completely covered. I just used my hands for the dipping - not the neatest way to do it but worked perfectly for me.
Place the ready balls on a plate that’s covered with lightly greased parchment paper (this will prevent them from sticking). Refrigerate for at least 30 minutes or until the chocolate has completely set.
If you want to decorate your truffles after that, melt small amount (about 50g) of white chocolate in bain marie and using a spoon make stripes or whatever shapes your creative mind asks you to do in the truffles. I would have used rainbow colored sprinkles if I had them!
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