Mummy Cookie Dough Truffles
Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!
Ingredients
Edible Cookie Dough
- 100 g butter (salted or unsalted) softened
- 50 g dark or light brown sugar
- 30 g caster sugar
- 175 g plain flour
- 2 tablespoons milk
- 100 g dark, milk or white chocolate chips
White Chocolate Coating/Decoration
- 300 g white chocolate
- 30 edible eyes I use the brand Cake Décor
Instructions
- Start by heat treating the plain flour. Preheat the oven to 160°C (also use the same temperature for fan-assisted ovens) / 320°F / Gas Mark 2. Line a large baking tray with parchment paper. Spread the plain flour out over the tray in an even layer. Bake the flour for 5-10 minutes - I baked my flour for 7 minutes. Allow the flour to cool completely before continuing with the recipe. The flour should take about 30 minutes to cool.
- Now take a medium-sized mixing bowl, cream the butter and both types of sugar together until light and fluffy - this should take about a minute or two. Add the flour to the mix along with the milk and mix until a dough forms. Finally, fold through the chocolate chips.
- Take roughly 30g portions of the cookie dough, roll into even balls and place on a lined baking tray. Pop the cookie dough balls in the freezer for 15 minutes.
- Melt the white chocolate in either the microwave in a bowl/jug or in a bowl set over a pan of simmering water (bain-marie). Take each cookie dough ball and carefully, using a fork, roll around in the white chocolate until fully coated. Allow any excess chocolate to drip back into the bowl.
- Pop the truffles back in the freezer for 5 minutes, then drizzle the remaining white chocolate over the top of each truffle to create 'bandages'. Finish by placing two edible eyes on top of each truffle. Allow the truffles to finish setting in either the fridge or freezer before serving.
- The truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.