Friday, October 20, 2017


Chocolate chip cookies are delicious, and loved by almost everyone, but if you don't feel like baking, cookie dough chocolate chip truffles are equally delicious! They are also completely egg-free, which is great if you can't or don't want to eat raw eggs. One other thing that these have, and which I love, is the type of flour.
I have a slight aversion towards using uncooked flour, to put it succinctly, and the same goes for the baked flour which is a common replacement in recipes. So in desserts like this one, I use oat flour. To me, oats taste great in these truffles, and they also make them gluten free, which is great. Feel free to use only one or the other type of chocolate, if you prefer, I simply like this combination the best.

For the truffles
60 grams butter, softened
50 grams granulated sugar
50 grams light brown sugar
1 teaspoons vanilla bean paste
80 grams oat flour
100 grams dark chocolate chips, chopped
50 ml double cream
For the chocolate coating
100 grams milk chocolate
100 grams dark chocolate

Take a medium bowl, add in the softened butter, and mix it with an electric mixer on medium, until creamy and lighter in colour. Add in both types of sugar, along with the vanilla bean paste, then blend on high speed until very fluffy (2-3 minutes, depending on your mixer). Reduce the mixer speed to low, add the oat flour, and blend it in. Pour in the cream, and mix on high for about a minute, until completely smooth. Tip in the chopped chocolate chips, and fold them through.
Take a small cookie scoop, and scoop the cookie dough onto a large baking sheet lined with baking paper. Roll them into little spheres, and place them into the refrigerator for about an hour. When you are ready for dipping the truffles, melt the chocolate in bain-marie, then take the truffles out of the refrigerator, and quickly dip them into the chocolate. Place the coated truffles on a baking sheet, and let the chocolate set. You can decorate them further if you wish. Yields 12 truffles.