I'm sorry! Well, actually, I'm not sorry. Not sorry in the least! And once you give these babies a try, you're going to be glad I posted this recipe.
These are killer. And I mean...KILLER!
When I first made my Mexican Chocolate Cookies, I just knew they would be amazing as truffles! So the recipe was tweaked so that you can now enjoy all the wonderful spice of those cookies in these bite-sized beauties!
Mexican Chocolate Cookie Dough Truffles
Ingredients:
1/2 c. butter (room temperature)
1/4 c. sugar
1/2 c. brown sugar (packed)
2 Tbs heavy cream
1/2 tsp vanilla
1 c. flour
1/4 c. cocoa
3/4 tsp cinnamon
1/2 tsp chili powder
1/8 tsp salt
1/2 c. cinnamon chips
Coating/Topping:
12 oz. milk chocolate (or chocolate bark)
1/3 c. cinnamon chips (melted)
Directions:
Cream together the butter and sugars until fluffy. Stir in the cream and vanilla until smooth. Mix in the flour, cocoa, cinnamon, salt, and chili powder until incorporated and forms dough. Stir in your cinnamon chips.
Roll mixture into teaspoon-sized balls and place on a silpat lined cookie sheet. Refrigerate for about 15 minutes.
Melt the chocolate (I use the double-boiler method). Remove the truffles from the fridge and dip each ball into the chocolate, turning it to cover the entire surface. Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to set.
Once your chocolate is set, place your melted cinnamon chips into a baggie (or melt them right in the baggie) and snip off a small part of one corner. Drizzle the melted cinnamon chips over your truffles. Return to the refrigerator until serving.
Enjoy!
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