So, a few years ago I did a series of holiday sweets (including treats for dogs). Although I make and love all of the recipes, one recipe is my absolute favorite. Even more importantly, it gets rave reviews whenever I make them! The recipe is for these simple, easy-to-make, and incredibly craveable Mexican chocolate cookie dough truffles! They’re sweet, no-bake, and easy to make almond-flour-based cookie dough enrobed in sweet, cinnamon-dusted chocolate—they are obsessively good! And anyone you bring them to—whether it’s for a party or for a gift—will love you forever!
Why did I decide to redo the recipe? After making these over and over, I felt that there were a few tweaks to make, a few pointers that made them easier to make, and a few other bits that helped them turn out better.
As I mentioned in the last blog, the best way to melt the chocolate is in a double boiler. That way, you can reheat the chocolate if you need to (if it becomes too stiff) without it seizing up as it does in the microwave (is there anything more annoying?) But no, you do not have to have one of those fancy, stainless, copper-cored, expensive-as-everything double boilers. All you need is a pot with a little bit of water in it and either a glass or metal bowl. You can check out my tutorial for making a double boiler on the blog.
Also a note: I did not include red chile in the chocolate. I know it can be a traditional addition for some version of Mexican hot chocolate, but honestly, spicy chocolate is not my favorite thing. However, if that’s your jam, definitely go ahead and add it! I would probably start with just a pinch of good quality red chile powder, then adjust the level depending on how spicy you like it.
Finally, in the original recipe, I said you could use any type of flour you would like. And that still holds true, especially if you have a nut allergy. But I’ve also read several articles that warn against eating raw flour and gluten-free flour, so it’s completely up to you. Thus, I switched the recipe to almond flour, which is just finely ground almonds. 
Here is the updated recipe:
- 1 stick (1/2 cup) of unsalted butter, softened
- 1 pound of good-quality semi-sweet chocolate
- ½ cup of miniature chocolate chips or dairy-free chocolate chips
- ½ cups of brown or coconut sugar
- ⅔ to 1 cup of almond flour
- 2 tsp. cinnamon
- 2 tsp. vanilla
- ½ tsp. salt (this is important)
- In a mixing bowl, cream the butter and brown sugar together until light and creamy, about 4 minutes.
- Add the vanilla, salt, and flour to the mixture and mix until combined. If the mixture seems too buttery, add more flour ⅛ of a cup at a time until it takes on more of the consistency of chocolate chip cookie dough.
- Add the chocolate chips and mix on low until thoroughly combined.
- Scoop out tablespoon-sized balls of the cookie dough and drop it into the chocolate, pushing them around the bowl until fully covered. The easiest way to do this is with a small cookie/ice cream scoop. Put in the fridge for thirty minutes to help firm the cookie dough up before coating with chocolate.
- Melt the chocolate with the cinnamon in the double boiler until melted.
- Once the chocolate is melted, carefully take it off of the double boiler and roll the dough balls until they are coated. If the chocolate gets more difficult to work, you can put it back on the double boiler and stir for a minute to loosen it up.
- Place the truffles a paper- or Silpat-lined sheet and place in the fridge when finished to firm up.
So there you have it! Easy to make no-bake cookie dough balls covered in cinnamon-flavored chocolate for the perfect, craveable treat to bring to parties or as a holiday gift!
‘Till next time!
