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Cookie-dough truffles

22 February 2017
  • 6
  • Easy
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Cookie-dough truffles

Recipe Ingredients

MEXICAN COCOA SHELL

  • 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped
  • 3/4 cup refined coconut oil
  • 3/4 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • Pinch of ground allspice

COOKIE-DOUGH TRUFFLES

  • 110g safe-to-eat-when-raw cookie dough
  • Mexican cocoa shells

Recipe Directions

MEXICAN COCOA SHELL

  1. In a microwave-safe medium bowl, combine 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped, and 3/4 cup refined coconut oil.
  2. Microwave at 20-second intervals until melted, stirring in between. 
  3. Stir 3/4 tsp cayenne pepper + 1/2 tsp ground cinnamon + a pinch of ground allspice into melted chocolate.
  4. Cool completely before using. If necessary, reheat for 10 to 20 seconds to remelt to a pouring consistency.
  5. Store in an airtight container at room temperature for up to 2 weeks.

COOKIE-DOUGH TRUFFLES

  1. Using 1 tbsp scoop, roll 110g safe-to-eat-when-raw cookie dough into 2,5cm balls; freeze until cold.
  2. With a spoon, dip balls into the Mexican Cocoa Shell 3 times to layer coating, letting it set between dippings. Store in the freezer.

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