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Double-Dipped Chocolate Chip Cookie Dough Truffles

11/03/14 | candy, chocolate, indulge

cookie dough truffles
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 trufflesWhite chocolate sits very low on my list of foods I am excited to, or at the very least, willing to eat, but I wanted to make something that looked like little candy snowballs. The blue contrasts beautifully against the white and reminds me of the night sky sparkling against snowy hills on Christmas Eve. The Guittard coins are smooth, melt beautifully and have a rich, vanilla-scented sweetness that is delightful. And just to take things over the top a bit, I double-dipped the cookie dough, first in velvety dark chocolate, then creamy white.
The process is very easy, a bit messy and very inviting for the kids to get their hands dirty, because they help make the reward for their hard work. It would be highly recommended to wait for the dark chocolate to set before dipping it into the white. Popping the lot into the freezer for maybe 15 minutes will do the trick in a hurry. Clearly, I could not wait that long. The marbled effect was beautiful and the taste, irresistible. Remember, looks aren’t everything.

cookie dough trufflescookie dough trufflesCookie 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

Ingredients

Cookie Dough
1½ sticks butter
1 cup brown sugar
2 1/2 cups flour
1 vanilla bean or 2 tsp extract
1 tsp instant coffee
pinch sea salt
2 cups chocolate chips
handful dried sour cherries
handful raw pistachios

Chocolate Coating
1/2 cup dark chocolate
1/2 cup white chocolate (Guittard)
edible blue paint
edible glitter

Instructions

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?cookie dough truffles

Comments | 11 comments

« Interview with Billy Parisi and his Lemon Polenta Cake with Blueberries
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Comments

  1. Ahu Shahrabani says

    November 4, 2014 at 02:09

    Coco joon these are just stunning! I almost wouldn't want to eat them! 🙂

    Reply
  2. Cheri Savory Spoon says

    November 4, 2014 at 20:13

    Hi Coco, these are so clever and just small enough to keep eating one after another. Looks delicious!

    Reply
  3. Janine Waite says

    November 5, 2014 at 04:11

    Hi Colette ~ What a wonderful post! I LOVE how you bake with Daisy! So, nice that you are inspiring others to bake with their children! I also, love the paint color and edible glitter, how cool is that! Gosh, I wish I had more time to make all your delectable desserts it is so hard to choose which one to try!

    Reply
  4. Sippity Sup says

    November 5, 2014 at 18:19

    I think you ought to add a splash of rum and pull this one out at Easter and really surprise the Easter bunny. GREG

    Reply
  5. Choc Chip Uru @ Go Bake Yourself says

    November 5, 2014 at 19:57

    Double dipped? You are SO making me smile right now 😀
    These look gorgeous Coco!

    Cheers
    Choc Chip Uru

    Reply
  6. Zoe says

    November 6, 2014 at 00:48

    Hi Coco,

    It must be difficult to dip dark chocolate into white chocolate or vice versa as the contrasting chocolate will leave traces of chocolate in each… Having said that, you did your double dipping very well and your truffles look so evenly coated and so pretty.

    Zoe

    Reply
  7. Laura @ Laura's Culinary Adventures says

    November 6, 2014 at 16:49

    This would be a really fun thing to do with kids!

    Reply
  8. CakeSpy says

    November 7, 2014 at 20:58

    You are speaking my culinary language here. I like this kind of double dipping!!

    Reply
  9. Elizabeth - SugarHero.com says

    November 8, 2014 at 05:10

    This sounds delicious! Pistachios, cookie dough, and two kinds of chocolate?! I'm all in!

    Reply
  10. Cocoa and Lavender says

    November 8, 2014 at 06:36

    I love Greg's idea of surprising the Easter Bunny! These are such fun, Colette – I would have never guessed truffles! I was assuming ice cream! xox

    Reply
  11. Andrea_TheKitchenLioness says

    November 9, 2014 at 16:37

    Colette, a very elegant Cookie Dough Truffle, dear Colette – you are such a talented person and the idea of double dipping and then painting the truffles with edible blue food color makes for a very precious looking indulgence!
    Hope you are spending a nice Sunday with your family,
    Andrea

    Reply

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Hi, I’m Coco!

Welcome to Coco in the Kitchen! I am a proud Wife and Mommy cooking up some delicious meals and treats for my family. Follow along and collect some great dishes inspired by my Armenian roots and chocolate cravings! Get to know me more...

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