December 03, 2011

Cookie Dough Truffles

According to Google, truffles are "A soft candy made of a chocolate mixture, typically flavored with rum and covered with cocoa."  So I don't think truffles are quite what I made today, but while researching uses for raw cookie dough, I found lots of recommendations for dipping dough in melted chocolate, which was referred to as truffles.

The raw cookie dough I made last night was perfect for dipping straight from the freezer, and also easier to make a cake pop-type treat with than the standard cake and frosting combo.  For serving, I put each truffle in a small foil candy cup...small baking cups would also work, they're just slightly big for a 1-inch dough ball.



I recommend buying crushed candy canes to decorate with.  Yes, you can crush them yourself, but the container pictured below only cost $1 at my favorite cake supply shop. 

In addition, I recommend buying nonpareils for decorating.  They're cheaper if you add them to your own shaker container, which can be purchased anywhere spice jars are sold.



Cookie Dough Truffles

Prep Time: 20 minutes plus 30 minutes in freezer
Cook Time: N/A

Ingredients (makes 50 truffles)
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • 4 tablespoons milk
  • mix-ins such as: macadamia nuts, pecans, coconut, craisins, chocolate chips
  • 1 to 1 1/2 pounds chocolate
  • 1 tablespoon paramount crystals (optional)
  • sprinkles (optional)
  • drizzle bottles (optional)
Instructions
  • Beat butter, sugars, vanilla and milk. Add flour and salt to the same bowl; mix until combined.
  • Add desired mix-ins. I added a 1/3 cup unsweetened coconut and a 1/3 cup chopped pecans.
  • Roll the dough into 1-inch balls (I used a small cookie scoop), and freeze for at least half an hour.
  • Melt 1 pound of chocolate. Aadd 1 tbsp of paramount crystals, if desired, to make the chocolate thinner for dipping.
  • I use a Wilton Chocolate Pro melting pot, and highly recommend this method of melting chocolate. It takes approximately 15 minutes to melt one pound.
  • Line a rimmed baking pan with parchment or wax paper.
  • Remove dough balls from freezer and add one at a time to melted chocolate. Lift the dough ball out with a plastic fork, and tap the edge to remove excess chocolate. Slide the dough ball onto the prepared baking pan.
  • Decorate immediately if adding sprinkles. Wait until chocolate hardens, if you will be drizzling more chocolate to decorate (you will need another 1/2 pound of chocolate, if you drizzle all of the dough balls).
Recipe adapted from: Cupcake Project
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