Cookie dough ice cream, cookie dough milk shakes and now cookie dough truffles! I, like most people, always wanted to lick the spoon after making cookies with my mom. However, before sneaking a bite or two my mom would berate me for eating raw eggs. The solution? Eggless cookie dough! Not only does the recipe curve my sweet tooth, but I took it one step further by making the cookie dough into truffles.
The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion. The “French truffle” is made with fresh cream and chocolate and then rolled into cocoa or nut powder. The “Belgian truffle” or praline is made with dark or milk chocolate filled with ganache, buttercream or nut pastes. The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. As you can see there are many ways to make a truffle, but this recipe simplifies and hits the nail on the head: a win-win.
Here are some tips to keep in mind:
- I halved the cookie dough recipe.
- I think the recipe was too sweet, so I suggest adding more flour as a thickener and less brown sugar.
- Make sure your butter is softened allowing it to incorporate evenly.
- Add any type of filling–chocolate chips, M&Ms or any other candy.
- Make the truffles using a melon baller or similar instrument.
- Place your truffles on wax paper in the freezer until they harden. You can put them in the fridge, but they take longer to harden.
- I used semi-sweet chocolate as the coating. I suggest dark chocolate to cut the sweetness. You can use any type of your choosing.
- Place the truffles back in the fridge or freezer to harden after coated in chocolate.
Cookies are extremely versatile. These truffles are no different. You can mix and match add-ins; you can mix and match the chocolate coating. These sweet treats are pop-able and delicious. Without getting sick, you can enjoy your favorite dough without hesitation. For up to three months, the cookie dough can be stored and enjoyed–unless you, like me, cannot keep your paws off it.
Leave a comment with your favorite cookie add-ins. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.