Cookie Butter Truffles

Cookie Butter Truffles

Cookie Butter Truffles
This image courtesy of savorysimple.net

As if cookie butter isn't addictive enough already, using it to make these chocolate truffles is dangerously delicious. Cookie Butter Truffles are cookie butter and white chocolate truffles with a dark chocolate coating. The combination of the butter, brown sugar and spice flavors of cookie butter with dark chocolate might just make this your new favorite treat. We recommend completing steps 1 and 2 the night before, so preparation before serving is even quicker.

Notes


I like to begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

Yields18 truffles

Cooking Time3 hr 30 min

Cooking MethodNo Bake

Ingredients

  • 3 1/2 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 cup cookie butter (also called Speculoos or Biscoff)
  • 4 tablespoons unsalted butter, softened
  • 6 ounces bittersweet dark chocolate, chopped

Instructions

  1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick). Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth. 
     
  2. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
     
  3. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball. Place on a baking sheet or large plate. Repeat with all of the truffles. It's ok if the mixture starts to melt a bit while rolling. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes). Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
     
  4. Line a baking sheet with parchment paper. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth. Remove from heat. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl. Place the truffle on the baking sheet and repeat with the remaining truffles. Place the baking sheet in the refrigerator until the chocolate firms up.
     
  5. Serve chilled.

 

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