The truffle shuffle.

Sometimes I will eat something and the taste will taunt me for ages afterwards.


This is exactly what happened with these chocolate truffle cookies. My friend Aishia found a recipe book called Cookies, Slices and Squares and made these amazing cookies from it and brought some to work for us to try. I pretty much died eating one. The chocolate flavour was so intense and then entire thing just melted in my mouth like chocolate would.

 

 

A few weeks later these cookies were still on my mind. An opportunity to bake them for work sprang up, a birthday morning tea!


Because my boyfriend often doesn’t get to have some of the yummy baking that Carly and I make because he’s gluten intolerant, I decided to make these gluten free so he could have some of the extras! I used Orgran’s GF plain flour in place of the normal plain flour.

 

 

Chocolate Truffle Cookies


250g 70% cocoa chocolate (broken) - I used Lindt dark chocolate
60g cocoa powder
110g butter
3 eggs
200g caster sugar
1 and 1/2 teaspoons vanilla extract
75g plain flour - I used that GF plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
150g 70% cocoa chocolate (chopped into small chunks) - I used Lindt dark chocolate


 

Combine broken chocolate pieces, cocoa powder and butter in metal bowl and place over a pan of simmering water. Stir occasionally till the chocolate and butter has melted. Remove from heat, stir to combine and set aside to cool. - Thank you to Carly who did this part for me since I was running low on time.
Beat eggs and sugar with electric mixer until light and fluffy.
Beat in vanilla extract and the chocolate mixture.
Sift together the flour, baking powder and salt.
Add flour mixture to the butter mixture together with the chopped chocolate and stir till just combined.
Cover the dough and chill for 3 hours. - I put mine in the freezer for 30 minutes instead.
Roll the dough into small tablespoon sized balls and place 5cm apart on baking paper lined trays.
Bake for 10 minutes at 180 degrees (c) and then leave them to cool for a bit. - They taste SUPER good still warm from the oven.


 

The ones Aishia had made turned out a bit more smooth and rounded looking on top than mine and I assume that was because of the gluten free flour I used. They looked good when I was just about to take them out of the oven, then as soon as they were removed they blobbed back down and became sort of wrinkly looking.

 

Good thing they still tasted AMAZING. One of my favourite cookies I’ve made to date. Although it’s pretty much just chocolate… so if you’re a big chocolate fan, these are the cookies for you!

6 Responses to The truffle shuffle.

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  4. Andrea
    - 12 June, 2013 Reply

    Hi there – I have these chilling at the moment, so my request is kinda urgent lol – what temperature do I bake them at?
    Many thanks, Andrea :-)

    • Danelle Bourgeois
      - 12 June, 2013 Reply

      180 degrees celsius! Sorry I left that off. Have added it on there now. :)

      • Andrea
        - 12 June, 2013 Reply

        thank you so much :-)

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