So I’ve decided to start a blog on what is my favourite hobby – BAKING! Alongside the occasional travels I’m set to go on (hopefully!). As this is my first post, I wanted to start off with something cute and sweet and what better way to do that than with truffles! Being as it’s almost that time of year again where everyone spends the day showing their other half just how much they love them, I thought making truffles would be the perfect treat for those on a budget or for those who just fancy a quiet night in. Truffles come in so many flavours it’s hard to pick just one type to make. My decision on the filling however came down to a flavour that’s extremely popular and appeals to almost everyone (I am yet to meet one person that doesn’t like this flavour) – YES, IT’S COOKIE DOUGH! If cookie dough is a favourite between you and your partner, go ahead and get truffle making!
Before attempting this recipe, a quick note to make is that for treats like truffles and other dipped sweeties, it is best to use tempered chocolate. This, however does require a lot of time and patience but the end result is definitely worth it, especially if it is for that special someone. For more information on tempered chocolate, here is a link that really helped me: http://www.chocoley.com/resources/about-tempering-chocolate
This recipe is also easily doubled/halved.
Here is the recipe:
Cookie dough truffles
Makes about 2 dozen
- 4 tbsp. unsalted butter, at room temperature
- 63.5g light brown sugar, packed
- 157.5g plain flour
- 200ml sweetened condensed milk
- 1/2 tsp. vanilla extract
- 37.5g mini semisweet chocolate chips
- 340g semisweet (or bittersweet) chocolate, coarsely chopped
- 130g white chocolate, coarsely chopped (for garnish)
- In a mixing bowl (or if you have an electric mixer fitted with a paddle attachment) cream the butter and sugar together on a medium-high speed until light and fluffy, about 2 minutes. If it starts resembling a breadcrumb-like texture, add a little bit more butter and cream again with a spoon. If not, ignore this and proceed.
- Add the flour, sweetened condensed milk and vanilla extract and mix until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls (I put it in the refrigerator overnight). Don’t worry if the mixture looks smaller than anticipated, this is normal.
- Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
- Whilst the cookie dough balls are chilling, use this opportunity to start the tempering process of the chocolate (use the link I provided in the second paragraph for this step). It is important to work quickly in the next step so the chocolate does not go out of temper, if so you will have to start the tempering process all over again.
- When the tempered chocolate is ready, dip each chilled truffle, one at a time but quickly, coating in chocolate and shaking gently to remove the excess. Transfer to a wax-paper lined surface.
- Once the truffles have been dipped, store them in the refrigerator for 30 mins.
- Whilst waiting, melt the white chocolate in a heatproof bowl over a pot of simmering water. After the chocolate has completely melted, transfer into a piping bag and snip a tiny piece off the corner.
- When ready to decorate the truffles, squirt (freehand, it doesn’t have to be neat) the white chocolate horizontally in a zig-zag motion over each truffle. Do the same again but vertically. Store them in the refrigerator until ready to serve.
I don’t have a massive sweet tooth so these cookie dough truffles were a bit sickly for me however I’m just an exception to the average joe, these went down an absolute treat with my friends and housemates! I hope you enjoy these as much as my friends did! Let me know how you get on with this recipe, good luck and have fun!
Stay tuned for more recipes!