Vegan, wheat-free, gluten-free, quick & easy.
Quick and easy chocolate chip cookie dough truffles, coated in a silky smooth chocolate ganache!
These truffles are quick and easy to make and would be perfect for any occasion requiring a sweet treat!
Preparation- 15 minutes
Makes- Approximately 10 truffles
-170g of plain flour (You can use gluten-free)
-150g of dairy-free butter
-100g of golden caster sugar
-1 teaspoon of vanilla extract
-100g of dairy-free chocolate chips
-100g of dairy-free chocolate
-Pinch of salt
To make the truffles
Step 1- Line a baking tray with greaseproof paper.
Step 2- Sprinkle the flour onto a baking tray and pop into the oven at 180 degrees c for 15 minutes.
This cooks the flour, which can be used + eaten in raw recipes.
Step 3- Place the butter and sugar in a stand mixer and beat together on high until light and fluffy.
Step 4- Add in the vanilla extract and flour.
Step 5- Fold in the chocolate chips.
Step 6- With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. I like to roll them into 30g balls.
TIP- Add a toothpick into each truffle, this makes it easy for coating in the chocolate.
Step 7- Pop the tray into the freezer and allow to set for around 10 minutes.
Step 8- About 5 minutes before the balls are ready to come out of the freezer, pop the chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.
Step 8- Get the balls out of the freezer & dunk them in the chocolate!
Step 9- Place the coated truffles back on to the lined tray and when all the truffles are fully coated, pop the tray back into the freezer for 10 minutes until fully set.
(As the truffles are very cold, the chocolate will set almost immediately)
Step 10- When the truffles have set, remove the toothpicks.
Serve fresh or store in a sealed container in the fridge/ freezer.
Best eaten within a week of making!
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