Chocolate Cookie Truffles Cheftini

Chocolate Chip Cookie Dough Truffles Cakescottage

Line a baking sheet with parchment paper or a silicone baking mat and set aside. Place the sugar cookies in a food processor, and pulse them into fine crumbs. In a large mixing bowl, beat the cream cheese and unsalted butter until well combined using an electric mixer. Add the sugar cookie crumbs to the cheese mixture.

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4. About 5 minutes before you are ready to dip the truffles, begin melting the dark chocolate wafers. Place the chocolate into a microwave safe bowl and microwave for 1 minute. Stir and continue with 30 second intervals until all of the chocolate wafers are melted and smooth. Dip each cookie crumb ball into the melted chocolate.

Chocolate Truffles

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.

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Cover dough and chill for at least an hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. Bake for 9 to 11 minutes in the preheated oven.

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In a blender or food processor add the cookies and blend or pulse until you have fine crumbs. Transfer the crumbs to a medium/large bowl, add the melted white chocolate and mix to combine well. Cover the bowl with plastic wrap and freeze for approximately 10-15 minutes or until firm but not frozen.

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Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until steaming. Cover the chocolate in the cream to melt. Pour the hot cream over the chopped chocolate and set aside for 5 minutes. Whisk until smooth.

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In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the heat treated* flour, just until combined. If the dough is too dry, add 1-2 teaspoons of milk. Stir in mini chocolate chips. Grease your hands with cooking spray and roll the dough into 20, small balls (about 1 inch).

Raw Chocolate Truffles Espresso and CreamEspresso and Cream

Sift the cocoa powder and salt into the butter/sugar to avoid lumps and mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla extract until just combined. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

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Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine. Using a small cookie scoop, make 1-inch balls and place them.

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Directions. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

Chocolate Cookie Truffles Cheftini

Place the balls on a cookie sheet lined with parchment and freeze for about 10 minutes. While the truffles chill, melt the melting wafers by placing in a microwave safe bowl. Microwave at 50% stopping to stir every 30 seconds, until the chocolate is just melted. Remove the truffles from the freezer.

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Coating the Truffles. Place a chilled cookie butter dough ball on top of a fork and dunk it into the chocolate quickly, then tap the fork on the top edge of the bowl and shake off any excess chocolate to drip off. Transfer to parchment paper and use a toothpick to nudge it onto the parchment paper.

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How to Make Chocolate Truffles in 5 Steps. Warm Cream: Pour warm cream over chopped chocolate. Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don't touch it! Stir: Stir until the chocolate is melted. Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.

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Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. 4. One at a time, place cookie balls on fork and dip into melted chocolate mixture; gently tap off excess coating.

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Roll dough into 1-inch balls and place on the pan. Freeze for about 15 to 30 minutes. When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 50% power. Then dip the cookie dough in the chocolate with a fork. Tap the fork on the edge of the bowl to remove any excess chocolate.

Nobake cookie dough truffles recipe The Little Blog Of Vegan

Heat up the heavy cream on the stove, just until it starts to boil. Then pour it through a fine-mesh sieve, into the bowl of chocolate. Whisk the cream and chocolate together until melted and smooth, then stir in the vanilla extract (and liqueur if using). Place the chocolate in the refrigerator for about an hour.