An Inspired Cook

Who doesn’t love truffles?  They really dress up a plate and taste so decadent.  I didn’t always have such a sweet tooth but as I’ve gotten older I appreciate a good chocolate indulgence every now and then.  A dollop of edible cookie dough covered in dark chocolate with a sprinkle of sea salt will make your taste buds sing!  Way better than a box of chocolates!   Once made they can be refrigerated for 2 weeks or frozen for a couple of month’s.  That is . . . unless you can’t help yourself from eating them all.

This is an egg free recipe.  Without the egg I found I needed to adjust the amount of liquid (milk) due to our dry climate.  I used unsalted butter, brown and white sugar, vanilla, flour, sea salt, milk and mini chocolate chips.

Let the butter sit and soften at room temperature.  Once softened place butter and sugars together in a mixing bowl.

Beat on high until mixture becomes light and fluffy.  Add vanilla to the mix and beat just until combined.

Mix in about half of the flour mix which includes flour and sea salt.   Beat until the flour has been incorporated, then add the remaining flour and continue to mix until all the flour is mixed in.

I needed 1/4 cup of milk plus 1 tablespoon to get just the right consistency.

Add the chocolate chips and stir to combine.

I used a small cookie scoop to measure out the amount of cookie dough and rolled into balls.  Gloves are helpful to roll the dough and make less mess on your hands.

Place the cookie dough balls on a baking tray lined with parchment paper.  Put in the freezer for 30 minutes to set the dough balls which will make it easier to coat them in the dark chocolate.

I chose Ghirardelli dark chocolate melting wafers to coat the dough balls.  Melt them in the microwave stirring after 30 seconds and continuing for 15 second intervals stirring often until all the chocolate is melted.  I used a serving fork to dunk the dough balls into the chocolate.

Lay them on a cooling rack for the chocolate to cool and harden.

Mini muffin wrappers make your truffles look elegant.  Sprinkle a tiny amount of sea salt over the truffles which will heighten the taste of the chocolate.  Refrigerate for up to 2 weeks or place in the freezer for up to 2 month’s.




Cookie Dough Truffles

1/2 cup Unsalted Butter, let soften to room temperature
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1 teaspoon Vanilla
1 cup All Purpose Flour
1/4 cup plus 1 tablespoon Whole Milk (I added an additional tablespoon because of our dry climate)
2/3 cup Mini Chocolate Chips
1 (10 oz) package Ghirardelli Dark Chocolate Melting Wafers
Gray Sea Salt to sprinkle on top, optional

In a small bowl mix together the flour and salt, set aside.  Beat the softened butter and sugars together in a mixing bowl of a hand or stand mixer.  Beat on high until the mixture becomes light and fluffy.  Add vanilla and beat just until combined.  Add in about half of the flour mix and beat on medium speed until all the flour has been incorporated.  Add the rest of the flour and repeat.  Pour in 1/4 cup of milk and blend until the dough begins to form.  If needed add an additional tablespoon of milk.  Stir in the chocolate chips with a spatula until they are well distributed throughout the dough.

Use a small cookie scoop to measure out the dough equally.  Roll into balls and place on a baking sheet lined with parchment paper.  Place the dough balls in the freezer for 30 minutes.

Melt dark chocolate melting wafers in the microwave 30 seconds on half power.  Stir thoroughly.  Then continue melting at 15 second intervals, stirring until the chocolate becomes smooth.

Take a fork or chocolate dipping tool to dip the dough balls into the melted chocolate.  Place each ball onto a cooling rack to allow the chocolate to cool and harden. Sprinkle sea salt over top if desired.

Place truffles in mini muffin wrappers and place in a sealed container.  Refrigerate up to 2 weeks or freeze for up to 2 month’s.

Makes 24 truffles