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Cookie dough truffles


Makes: 40
timePrep time: 40 mins, plus making cookie dough
timeTotal time:
Cookie dough truffles
Recipe photograph by Maja Smend

Cookie dough truffles

Traditional chocolate truffles may look pretty, but they quite often taste a bit disappointing, so imagine the glee on people’s faces when they bite into these beauties and realise what’s hidden inside!

Makes: 40
timePrep time: 40 mins, plus making cookie dough
timeTotal time:

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Nutritional information (per serving)
Calories
115Kcal
Fat
6gr
Saturates
4gr
Carbs
13gr
Sugars
10gr
Fibre
0gr
Protein
1gr
Salt
0gr

Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes

Ingredients

  • 1 x batch of chilled cookie dough (see step 1 of method)
  • 100g dark chocolate, broken up
  • 100g milk chocolate, broken up
  • 4 tsp extra-virgin coconut oil
To decorate, optional
  • 50g white chocolate, melted
  • a small handful of toasted chopped hazelnuts
  • a dusting of desiccated coconut

Step by step

Get ahead
Can be kept in the fridge for 2 days.
  1. For this recipe you will need to make a batch of cookie dough.

    Once the basic cookie dough is firm (about 1 hour will do), roll tablespoons of the mixture (around 15g each) into balls, place on a plate or tray lined with baking paper and chill again while you prep the chocolate.
  2. Put the dark and milk chocolate into separate bowls with 2 teaspoons of coconut oil added to each bowl, then set over 2 pans of steaming, but not simmering, water on a low heat, making sure the bottom of the bowls don’t touch the water. Leave to melt without stirring. Once completely melted, stir with a spoon to combine the oil and chocolate. Remove from the heat but leave on top of the pans.
  3. Once the cookie dough balls are firm, use a teaspoon to dip one at a time in the chocolate – 20 in each chocolate. Make sure they’re completely covered, then lay them on a chopping board lined with more baking paper. Decorate them how you like – either scatter over different toppings, or transfer melted white chocolate to a disposable piping bag with the very tip snipped off, and make zig-zags over the truffles. Chill them again until ready to eat, then remove from the fridge 5 minutes before serving so the chocolate can warm slightly.

    This recipe contains raw egg.
    Tip
    Coconut oil gives the chocolate coating a silky feel, but make sure you use the extra-virgin variety so there’s no coconut flavour.

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