Cookie dough truffles
Makes: 40
Prep time: 40 mins, plus making cookie doughTotal time: 
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
Prep time: 40 mins, plus making cookie doughTotal 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 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 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.
-
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. - 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.
-
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.TipCoconut oil gives the chocolate coating a silky feel, but make sure you use the extra-virgin variety so there’s no coconut flavour.
