It’s a relief to know that every now and then a crazy idea of mine actually works out in the kitchen. You see, I have a tendency to experiment...
...as in, mess up perfectly good recipes (especially if I’m baking).
I get unshakeable ideas in my head that simply will not go away! And yes, sometimes they don’t quite work. But, there are other times when they just, well, WORK! This time--oh baby!--it just WORKED!
3 ingredients...TOTALLY RIDICULOUSLY GOOD! The joys of experimenting!
Cookie Dough Truffle
- One twelve-ounce box of Entenmann’s Original Recipe Chocolate Chips Cookies
- 4 ounces cream cheese
- 10-12 ounces milk chocolate
- Combine the cookies and cream cheese in a food processor, and process until the mixture forms one dough-like ball. Let the mixture chill in the refrigerator for 1 hour or in the freezer for 15 minutes.
- Remove the mixture from the refrigerator/freezer and roll it into 1-inch balls, then place the balls back in the refrigerator for 30 minutes or the freezer for 15 minutes.
- Make a double boiler by filling a sauce pan with about an inch of water and allowing it to simmer; then place a glass or metal bowl on top of it. Place the chocolate in the bowl and stir until melted.
- Remove a couple of balls from the refrigerator at a time, then drop them in the chocolate. Remove them with a fork, shake off the excess chocolate, and set them on wax paper or a Silpat.
- Place the finished truffles in the refrigerator to set. Remove them when ready to eat, and enjoy!
- If the dough balls are falling apart when you dip them in the chocolate, let them chill for longer and then try again.
- The more chocolate you shake off when scooping the balls out of the bowl of chocolate, the less of a puddle will form under the ball when it is hardening up.
- If you don’t have wax paper or a Silpat, spray a baking sheet or tin foil with cooking spray and place the finished balls on it.
- I like these right out of the fridge because the chocolate is harder and gives you more of a bite. However, they're good at room temperature, too--just softer.