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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
- In a microwave-safe medium bowl, combine 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped, and 3/4 cup refined coconut oil.
- Microwave at 20-second intervals until melted, stirring in between.
- Stir 3/4 tsp cayenne pepper + 1/2 tsp ground cinnamon + a pinch of ground allspice into melted chocolate.
- Cool completely before using. If necessary, reheat for 10 to 20 seconds to remelt to a pouring consistency.
- Store in an airtight container at room temperature for up to 2 weeks.
COOKIE-DOUGH TRUFFLES
- Using 1 tbsp scoop, roll 110g safe-to-eat-when-raw cookie dough into 2,5cm balls; freeze until cold.
- 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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Cookie-dough truffles
 | | 6 | Easy |
| | | | 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
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Recipe Directions
MEXICAN COCOA SHELL
- In a microwave-safe medium bowl, combine 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped, and 3/4 cup refined coconut oil.
- Microwave at 20-second intervals until melted, stirring in between.
- Stir 3/4 tsp cayenne pepper + 1/2 tsp ground cinnamon + a pinch of ground allspice into melted chocolate.
- Cool completely before using. If necessary, reheat for 10 to 20 seconds to remelt to a pouring consistency.
- Store in an airtight container at room temperature for up to 2 weeks.
COOKIE-DOUGH TRUFFLES
- Using 1 tbsp scoop, roll 110g safe-to-eat-when-raw cookie dough into 2,5cm balls; freeze until cold.
- With a spoon, dip balls into the Mexican Cocoa Shell 3 times to layer coating, letting it set between dippings. Store in the freezer.