These Brown Butter Cookie Dough Truffles are a much more elegant option than just eating cookie dough from the bowl with a spoon! Give them a shot!
Cookie Dough Truffles
Cookie dough. It’s definitely my nemesis. I’m sure I wouldn’t need to huff and puff on the treadmill each day if I could muster some self-control when mixing up a bowl of chocolate chip cookie dough! The hubby always gives me the look when he catches me nibbling raw dough straight from the bowl.
Salmonella, scramonella. With these egg free cookie dough truffles, there is all the yumminess of cookie dough without any danger of icky bacteria! And thanks to these new Ghirardelli Melting Wafers, coating them is a breeze. Both the white and dark versions are scrumptious. I was a truffle making maven this week and I’ll have another irresistible treat for you coming soon.
An Exquisite Cookie Dough Confection
These are no ordinary cookie dough truffles. They are made with brown butter, giving them an extra depth of flavor, plus a bit of nuttiness making them totally irresistible. You can top yours with more mini-chocolate chips or even a few Heath bar toffee bits (the hubby eyed them like they were poison or somethings…sheesh). They are incredible unadorned as well. And the melting wafers give a nice smooth coating which won’t “bloom” or develop a whitish coating after cooling.
The advantage of using Melting Wafers over pure chocolate is that you won’t have to temper the wafers. Tempering is a tedious process that keeps the chocolate from blooming or getting getting a grayish cast as it cools. The truffles will still taste great, but they won’t have a glossy finish.
These Ghirardelli melting wafers are available in two great flavors:
- White Melting Wafers – Sweet and creamy; great for creating dipped pretzels, fruit, nuts or candy.
- Dark Melting Wafers – Delicious and rich; ideal for dipping nuts, strawberries, pretzels and molded candies.
More information and recipes can be found on the Ghirardelli website.
Tips for Dipping Truffles
It’s really a challenge to make truffles look like they came from the Godiva truffle case! I’ve never had one that even came close, but there are a few tips to making the process less stressful.
- I like melting my chocolate in the microwave. Just use the instructions on the package, usually melting slowly and gently, stopping and stirring, until the melts have melted.
- Make sure you keep your melted chocolate on the warm side, especially if you’re new to candy dipping. You can use a double boiler or if you have a warming tray, that works well, too.
- Use a fork to hold a truffle over the chocolate. This will allow the excess to drip down and through the tines.
- Using a spoon or rubber spatula, heavily coat the truffle with chocolate on all sides. The excess will drip off.
- Once all the exposed truffle is covered, gently tap the fork with a knife, over and over. This will encourage even more of the excess chocolate to slide off the truffle. Another option is to tap your hand that’s holding the fork. The latter method is less jarring. Use the knife to scrape the drippings from the bottom of the fork.
- When you’re satisfied with your results, use a toothpick or a clean knife to gently push the truffle off the fork onto a parchment or wax paper lined sheet pan.
- Let cool and then dive in!!
Brown Butter Cookie Dough Truffles
A decadent, irresistible homemade truffle filled with egg-free cookie dough. Inspired by Cooking Classy.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2 dozen 1x
- Category: Dessert, Candy
- Method: Mixing
- Cuisine: American
- 1 stick (8 tablespoons) butter, cut into chunks
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons flour
- 1/2–3/4 cup mini semi-sweet chocolate chips
- 12 ounces Ghirardelli Dark Melting Wafers
- Crushed Heath bars or sprinkles to garnish, optional
- Brown butter in a saucepan till color changes and a “nutty” smell develops. Scrape into a heatproof bowl and chill till solidifies.
- Remove butter from the fridge. Add brown sugar, cream, vanilla and salt and mix till well blended. Stir in flour, then mix in chocolate chips.
- Scoop our tablespoonfuls of dough and place on parchment lined baking sheet. Chill until firm. Then roll into balls between your palms.
- Melt Ghirardelli Melting Wafers in a microwave-safe bowl according to package directions.Dip in melted chocolate and sprinkle with crushed Heath bars or sprinkles if desired. Refrigerate before serving. Store covered in the refrigerator.
Disclosure: Ghirardelli provided me with a variety of their products including their Melting Wafers. I was not paid for this post and all opinions are my own.