Cookie Butter Truffles
Leftover cookies, of all the things, as inspiration. What started as a what should we do with these leftover cookies train of thought turned into a fabulous new idea for Easter treats! Leftovers cookies magically turned into ginger spiced cookie flavored centers delectably coated with creamy, buttery white chocolate, otherwise known as the fabulous Cookie Butter Truffles!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10.5oz gingerbread cookies, 300g
- 4 tbsp unsalted butter, 57g
- 2 tbsp evaporated milk
- 1/4 tsp sea salt, or to taste
- 3.5oz white chocolate, 100g
- 3.5oz white chocolate melting wafers, 100g
- parchment paper, for making small piping bags
Instructions
- 1
Prepare the butter: Heat butter over a low heat until just melted. Take off the heat and let the butter cool to room temperature while preparing the cookie crumb.
- 2
Prepare the cookie crumb: Break cookies into pieces. Use food processor to pulverise the cookies into a fine crumb.
- 3
Make cookie butter: Combine cookie crumb, melted butter and evaporated milk. Add sea salt to taste. Mix until the mixture comes together in a ball and is smooth. It should be able to form a ball and hold together firmly. Add additional cookie crumb or evaporated milk to adjust as needed.
- 4
Roll balls: Weigh out 17g of cookie butter and roll into a firm ball. Repeat until all cookie butter used up. Place balls on tray and set in fridge to chill for 30 mins or until firm.
- 5
Set up double boiler: Set a largish mixing bowl on top of a smaller pot that can hold the bowl steady. Add an inch of water to the pot and heat to a bare simmer, making sure the water doesn't touch the bowl.
- 6
Make dipping chocolate: Chop the chocolate roughly. Add both chopped chocolate and chocolate wafers to the mixing bowl of double boiler. Stir occasionally until the chocolate is all melted. Remove from heat to cool until it feels warm to a dipped finger.
- 7
Dip the chocolate: Drop a ball of chilled cookie butter into the melted chocolate. Using two forks roll the ball until covered. Use one fork to lift up the chocolate coated ball, tap fork a bit to help shake off extra chocolate and then use the other fork to scrape any remaining drips under the holding fork. Tip the truffle holding fork towards parchment paper lined tray, tap fork tines on tray to encourage truffle to slide off. Repeat until all balls are coated. Let truffles set for 30 mins.
- 8
Decorate the truffles: While the truffles are setting prepare a chocolate filled piping bag. Use parchment paper to make a small piping bag (see how here.) Fill the bag with the rest of the melted chocolate, then cut just a tiny bit off the tip of the piping bag. (Tiny to keep the piping lines thin). Fold the bag over at the top and then squeeze out chocolate lines over the truffles in a zig zag pattern. Let the chocolate set.
- 9
Your beautiful cookie butter truffles are done! So pretty to look at and oh so yummilicious to nom, nom on. A great kidult treat for all your loved ones this Easter or at any other time when a bit of chocolate makes the day better. Which is always, amirite?! Enjoy and Happy Easter!