Sunday, 30 March 2014

Cookie Dough Truffles


Hey Guys! Today’s recipe is one of those ones that you’ve always dreamt about! When I’m making a batch of cookies, without a doubt I’ll always take a couple spoonfuls of the raw dough before baking them! I mean really? Who can resist raw cookie dough? Its just one of those things that always tastes amazing – even though we’re all risking it with raw eggs!

So, for all you cookie dough fans out there, cookie dough truffles are the perfect solution! The dough contains no egg at all and is perfectly safe to eat. I’ve seen a couple versions of these and I thought I’d share my first attempt with you all!

I wasn't 100% happy with the outcome, but for a my first attempt I was still pretty happy and they did still taste amazing.

Hope you all enjoy this one!

Recipe based of Chocolate Chip Cookie Dough Truffles 
from The Cookie Dough Lover’s Cookbook

Cookie Dough Truffles
Cookie Dough Truffles


Prep Time: 20 minutes
Chilling Time: 60 minutes
Serves: 30 truffles

Ingredients

Cookie Dough:

1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar

1/2 cup light brown sugar

2 tbsp milk

1/2 tsp vanilla
extract or vanilla bean paste
1 1/4 cups all purpose flour

1/2 cup mini chocolate chips

Coating:

1/2 cup milk or dark chocolate
chocolate sprinkles
mini white chocolate chips

For the truffles:

In a large bowl, beat butter and sugar together with an electric mixer until well incorported. Mix in the milk and vanilla extract.
           
Add in the flour and salt and mix on low until all combined. Stir in chocolate chips.
           
Chill dough in the frdige for about 30 minutes until firm.

Use mini ice-cream scooper to scoop out one inch balls. If you don’t have a mini icecream scooper just use a teaspoon and shape into a ball with hands.

Place rolled balls on a tray covered with baking paper and place in the freezer for 30 minutes. Make sure balls are firm before coating otherwise the dough will start to melt!

For the coating:

Melt chocolate over a double boiler until smooth. Let the mixture cool slightly but do not let it thicken too much.

Remove a few balls from the freezer at a time and place on a teaspoon.

Gently lower the spoon into the chocolate and coat with chocolate. Let any excess fall back into the bowl. Place truffle back on baking paper and sprinkle with mini chocolate chips or sprinkles as desired. 

Leave truffles on baking sheet until chocolate coating is set.