These cute truffles have a luscious center and a crunchy exterior. You can eat them on the go, pop them for a snack, and if you feel like sharing, you could even bring them to a party. These truffles also make a lovely gift when placed in a cute gift box.
Ingredients
- 1 batch of edible cookie dough of choice
- 2 cups (350 g) chocolate chips of choice
- 3 tablespoons (45 ml) vegetable oil
- ½ cup (weight will vary) topping of choice
How to Make It
- Line a baking sheet with parchment paper. Measure out tablespoon-size (15 g) scoops of the cookie dough, roll them into a ball, and then place them onto the baking sheet. I use a small ice cream scoop for uniform balls, but a spoon will work just fine.
- Place the balls in the freezer for at least 30 minutes while you prepare the coating. This will allow them to firm up and make them easy to dip in the chocolate.
- In a microwave-safe bowl, place the chocolate chips. Place the bowl in the microwave and cook on high in 20-second intervals. After each interval, stir the chips. Don’t worry if the chips aren’t melted after the first one or two intervals. We are faux-tempering the chocolate by doing this and keeping it from burning.
- Once the chocolate is fully melted, add the oil. Fully mix it into the chocolate to create a thinner chocolate that’s very shiny.
- Take the truffles out of the freezer and set up a little assembly line to dip and coat them with the topping. There are a few ways you can dip your truffles. You can place them on top of a fork and dip them that way. You can also use a toothpick to skewer them, which is a method I came up with that saved the day for me. (I used to be terrible at making truffles until I did it this way!)
- If you’d like to use the toothpick method, take a toothpick and dip just the end into the melted chocolate. Then, insert the toothpick into the center of the cookie dough ball. Repeat for the remaining balls and then place the cookie sheet back into the freezer for 30 seconds.
- The cookie dough balls are ready to be fully coated. Pick up one of the balls by the toothpick and gently dip it into the chocolate. Coat the entire ball and then allow the excess to drip off back into the bowl. Scrape the bottom of the truffle on the side of the bowl and then place it back down on the parchment paper.
- Allow the chocolate to harden slightly (maybe 10 seconds) and then carefully twirl the toothpick free. There will be a little hole, but don’t worry—the topping will cover it up!
- Working quickly once you get the toothpick out, sprinkle the ball with your topping of choice. Make sure you do this before the chocolate fully sets or your topping won’t stick. Repeat for the remaining balls. Allow the chocolate to completely harden before eating. You can place them into the refrigerator to speed up this process.
- Eat immediately or store in an airtight container for 2 weeks at room temperature or 1 month in the refrigerator. These also freeze well in an airtight container for 2 months.