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?
White 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.
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
Ingredients
1½ sticks butter
1 vanilla bean or 2 tsp extract
1 tsp instant coffee
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?
Coco joon these are just stunning! I almost wouldn't want to eat them! 🙂
Hi Coco, these are so clever and just small enough to keep eating one after another. Looks delicious!
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!
I think you ought to add a splash of rum and pull this one out at Easter and really surprise the Easter bunny. GREG
Double dipped? You are SO making me smile right now 😀
These look gorgeous Coco!
Cheers
Choc Chip Uru
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
This would be a really fun thing to do with kids!
You are speaking my culinary language here. I like this kind of double dipping!!
This sounds delicious! Pistachios, cookie dough, and two kinds of chocolate?! I'm all in!
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
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