My love affair with cookie butter continues....
I bring you truffles.
For me, the ultimate creation to make with cookie butter.
The creaminess of chocolate mixed with cream cheese and then cookie butter?
Oh heavenly. So good.
And you know, I'm not a fan of white chocolate, but it truly goes so well with this truffle; just melded right into the savory, melty goodness of the chocolate middle.
I highly suggest using the crunchy cookie butter as opposed to the smooth.
The crunchy adds a nice texture.
I get so many emails asking me the best way to melt chocolate in the microwave.
I gave you a few hints below.
We you all like for me to do a dedicated post on tempering chocolate?
Cookie butter and chocolate--this is an eating stage, wouldn't you say?
Mix with the cream cheese.
Add another layer of cookie butter on the top for that nice visual swirl. Optional of course, but wonderful!
Tip: when mixing the cookie butter in with the chocolate, don't overmix so you leave "visibile" swirls.
Make the truffles a bit smaller than this one.
Always keep the truffles nice and cold before their chocolate bath.
Tip: try using ramekins for dipping truffles or other one-bite candies/chocolates.
They do hold the heat longer, and they are smaller for easier dipping.
When microwaving chocolate always zap it for 10 seconds intervals. Easier to under-do than over-do.
And always stir in between zapping!
Get your dipping station all set before you start.
If you want to top your truffles with nuts or cocoa powder, then have that ready at your dipping station too.
You have to know how fabulous of a treat these are.
These truffles make excellent gifts--Mothers Day is right around the corner!
cookie butter- cream cheese chocolate truffles
8 ounces cream cheese, room temperature
10 ounces semisweet chocolate
¾ cup cookie butter (use Trader Joe’s Crunchy cookie butter—excellent texture!)
an additional ¼ to ½ cup of cookie butter, set aside
a hefty pinch of sea salt
Additional white chocolate (10 ounces) and semi-sweet chocolate (10 ounces) for dipping
nuts, cocoa powder, sea salt if you want to top the dipped truffles as decoration, optional
I don’t have a mixer, so I mixed this by hand, but if you have a mixer, then mix the cream cheese until creamy; set aside.
Melt the chocolate over a double-boiler.
Take off heat and add in the ¾ cup of cookie butter and stir—no need to over stir; swirls are good. Pour this mixture over the cream cheese and stir until just combined.
Spread into an 8x8 or 9x9 dish.
Working fairly fast, take the remaining ½ - ¾ cup of cookie butter and place on top of mixture. Using a chopstick or narrow knife, make swirls and gently mix with the chocolate. Leave visible swirls, do not mix all the way through.
Cover dish with plastic wrap and chill for several hours.
(I left mine in fridge for two nights and it was fine).
When ready to mold the truffles, take dish out, let it come to almost room temp or you can try rolling out at any time; it might need about 20 minutes to be workable.
Scoop chocolate out with a spoon, melon ball size scoop or a half open ice cream scoop (this is what I used, in photos).
Roll chocolate mixture into balls, place in bowl/plate and chill for a few minutes while you get your dipping station set up.
I highly suggest using semi-sweet and white chocolate for dipping.
Milk chocolate was just too sweet.
I did a few dips with half semi-sweet and half white chocolate for decoration.
If you want to coat the tops of the truffles in nuts, then feel free.
Depending on how big or small you make them, you should get between 20- 30 truffles.
Keep them in an air-tight container for a few days.