Who loves Chocolates?!?!
These melty chocolatey truffle cookies are rich in chocolate. It's eating chocolate truffle but in a cookie form! How great is that?
Thanks to my favourite blogger/baker - Joy the Baker. Joy has created this awesomeness! The recipe is from her latest cookbook - Homemade Decadence. If you haven't gotten your hands on it yet, you MUST! :)
So here goes, get ready to fatten up and taste that chocolate truffle in your mouth!
I have word some parts of the recipe in my own words according to Joy's recipe.
All you need:
(makes about 30 cookies - 1/2tbsp size balls)
1/2 cup plain flour
1/2 cup caster sugar
1/4 cup unsweetened Dutch cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp espresso powder (optional)
2 tbsp unsalted butter, cut into chunks, room temperature
1/3 cup (~3oz) 70% dark chocolate, chopped (not in photo)
1 large egg
1 tbsp pure vanilla extract
1 cup icing sugar, sifted (1/2 cup was more than enough)
All you need to do:
1 - Pre-heat the oven to 185C, line baking sheets with baking paper.
2 - In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, salt and espresso powder (if using).
Rub until it resembles breadcrumbs. Add the chopped chocolate and toss well.
3 - In a small bowl, whisk egg and vanilla. Add egg mixture to the chocolate mixture and stir with a fork until slightly moistened. Use hands to press the dough into a ball. Wrap in cling wrap and refrigerate for about 30 minutes.
4 - In a medium bowl, add the icing sugar. After 30 minutes, remove dough from fridge, shape it into tablespoon size balls (i did 1/2tbsp size for mine). Coat the balls generously in icing sugar.
Place on prepared baking sheets. Leave 2 inches space between cookies.
5 - Bake until the cookies are just set, but still slightly undercooked on the inside, about 10 minutes.
Let cool on pan for 5 minutes before transferring to cooling rack to cool completely. (you can serve warm too after dinner). Cookies will keep for up to 4 days in an airtight container.
Have a chocolatey day! :)