Oh heck yeah.
The CDC recently told us not to eat cookie dough but… I feel like you’ll be fine with this one anyways. These cookie dough espresso truffles are perfect for a gift or a holiday party, or even just to eat for breakfast when you’ve slept in too long. Which I know from personal experience.
Note: these can also be vegan if you use margarine, dark chocolate and a nondairy milk!
for the edible cookie dough
- ¼ cup butter, melted
- scant ½ cup brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ teaspoon espresso powder
- 1 tablespoon whole milk
- ⅓ cup almond flour
- ¼ cup mini chocolate chips
for the coating
- 4 ounces baking chocolate, melted (I used 65% cacao)
In a small bowl, mix together the butter, brown sugar, vanilla and salt. Next, add the espresso powder, whole milk, almond flour and chocolate chips. Mix thoroughly and let the dough sit in the freezer for at least 10 minutes.
Roll the dough into small balls, then let them freeze for another ten minutes. In the meantime, melt the baking chocolate and line a plate with parchment paper.
Dip the chilled dough in the melted chocolate — work quickly, and immediately place the truffles in the freezer to set up. They’ll keep in the fridge for around a week.