Updated Mexican Hot Chocolate Cookie Dough Truffles
Author: 
Recipe type: Holiday Dessert
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Easy to make no-bake cookie dough balls covered in cinnamon-flavored chocolate for the perfect, craveable holiday gift!
Ingredients
  • 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)
Instructions
  1. In a mixing bowl, cream the butter and brown sugar together until light and creamy, about 4 minutes.
  2. 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.
  3. Add the chocolate chips and mix on low until thoroughly combined.
  4. 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.
  5. Melt the chocolate with the cinnamon in the double boiler until melted.
  6. 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.
  7. Place the truffles a paper- or Silpat-lined sheet and place in the fridge when finished to firm up.
Recipe by Flurries of Flour at https://flurriesofflour.com/2018/12/updated-mexican-hot-chocolate-cookie-dough-truffles/