If you are a romantic like me, then this could very well be love at first sight. While baking chocolate chippers several weeks ago with Daisy, a little evil thought entered my mind. Before adding eggs to the batter, I saved a few tablespoons of the dough into a jar and tucked it away toward the back of the fridge. Do you know what I did with that cookie dough last night? It got rolled into cute little balls, dipped in melted dark Lindt chocolate, then melted white Guittard chocolate, then painted blue like the night sky and sprinkled with edible glitter like the stars. If I am not eating sweets, I am either thinking out my next recipe or making them. Sometimes I even dream about them. Did I mention there are whole pistachios inside?
Cookie Dough Truffles
Note: I used a foodsafe paintbrush to decorate the truffles with the edible blue paint, but you can easily just use your pinky finger to drop a bit of the paint onto the tops.
Prep: 20 mins
Makes: 1 dozen
1½ sticks butter
1 vanilla bean or 2 tsp extract
1 tsp instant coffee
handful dried sour cherries
handful raw pistachios
1/2 cup dark chocolate
1/2 cup white chocolate (Guittard)
edible blue paint
Melt butter with sugar. Set aside.
Toast the flour in a dry nonstick pan set over medium heat.
Make sure you move the flour around the pan with a wooden spoon to make sure it doesn’t burn, about 5 mins.
Add butter-sugar mixture. Mix til smooth.
Remove from heat and incorporate vanilla, coffee, salt, chocolate chips, cherries & pistachios.
Take teaspoons of the dough and roll into balls.
Place onto a tray and chill in the fridge for 5 minutes.
Meanwhile, melt the dark chocolate in the microwave for no longer than 1 minute.
If you do not have a microwave, you can melt the chocolate over a pot of boiling water.
Stir to make sure it has melted uniformly.
Take the dough balls out of the fridge. Using a fork, dip them, one at a time, into the melted
dark chocolate. Remove and place over a metal rack for the excess chocolate to drip off.
Transfer them to the freezer to 10 minutes, until the dark chocolate has set.
Meanwhile, melt the white chocolate.
Retrieve the truffles from the freezer and dip each into the white chocolate.
Arrange them to the metal rack and return them to the freezer for another 10 minutes.
Decorate with edible blue paint and clear edible glitter.
Arrange onto a pretty little plate and share with those who are near and dear.
T’is the season to indulge and nothing but the best will do here. The beautiful tastes of Lindt and Guittard are what make these sweet nuggets so impossible to resist. These gorgeous double-dipped cookie dough truffles are best enjoyed with a very strong cup of unsweetened coffee and a very good friend. I just could not wait any longer to get this recipe to you. Can you wait any longer to make it?