No Bake Cookie Dough Truffles
The secret is using almond flour for that dough-like texture and sweetened condensed milk to bring everything together. Rolled into little bite-sized balls and dipped in dark chocolate, they're the ultimate indulgence. Think of them as a cross between cookie dough and chocolate truffles-pure magic in one bite!
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup softened butter 115g
- ¾ cup soft brown sugar 150g
- 3 cups almond flour 300g
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk 14oz / 397g
- ½ cup mini semi sweet chocolate chips 85g
- ½ cup chopped walnuts optional (60g)
- 1½ lbs dark chocolate candy coating 680g
Instructions
- Cream together the butter and sugar until light and fluffy (approx. five minutes).
- Beat in the vanilla.
- Slowly start to add in the flour alternating with the condensed milk mixing well between each addition.
- Stir in the chocolate chips and walnuts if using.
- Shape into one inch balls and placed onto baking sheets lined with parchment paper.
- Refrigerate for one to two hours until firm.
- Melt the candy coating and one by one dip the truffles into the melted coating, let the excess drip off then place back onto the lined baking sheet.
- Chill for a further 15-30 minutes.
- Place melted white chocolate or any remaining dark chocolate into a piping bag and pipe lines across each truffle.
- Chill for a final 30 minutes then it is finally time to eat!!
- Store in the refrigerator.
