Stuffed Chocolate Malt Cookie Dough Truffles
Easter candy is holding my brain hostage. There are so many new candies out, and I keep thinking of ways to utilize them in my baking. I had to physically pull a bag of coconut creme Hershey’s kisses out of my right hand today. Seems the right hand didn’t know what the left hand was doing. 😉 I so want those next. For now, I’m dealing with a childhood favorite….the Robin Egg. They’re the malt balls with the colorful candy shell, if you didn’t already know. I’ve been seeing cookie dough truffles all over the place lately, and have been dying to try them! It’s basically cookie dough, minus the egg and leavening, rolled into a ball, and covered in chocolate or candy melts. I finally made my version — Stuffed Chocolate Malt Cookie Dough Truffles. They’re outrageously good! It’s chocolate malt cookie dough with a Robin Egg wrapped inside. It’s all covered in semi-sweet chocolate. To…die…for. :tounge:
I based my recipe on Recipe Girl’s Chocolate Cookie Dough Truffles. Her’s look so much prettier than mine, but I have to say, mine taste so good that nobody’s going to care! I’ve always loved malt balls, and when I saw Robin Eggs at the store, I knew I had to do something with a play on that! The secret ingredient in the cookie dough….which is not going to be a secret any longer….is that I substituted part of the cocoa powder in the recipe for Ovaltine Chocolate Malt powder. Did you ever drink that when you were younger? I did, and I always liked Nestle Quik much better! I’ve discovered that Ovaltine is excellent in baked goods, or un-baked goods in this case! 😀
Cookie dough truffles are very straight forward. Make the dough, then chill it 2-3 hours until it’s nice and firm. When the dough is firm, it can be a little tough to scoop out at first, but it gets easier. Use about a tablespoon of dough, and flatten it out slightly in your hand. Place a Robin Egg in the center, cover it completely with the dough, and roll it into a ball. Place the ball on a parchment lined baking sheet. Repeat this until all of the dough has been used, then place them back in the refrigerator to chill before they’re doused in chocolate! If it’s not Easter and there are no Robin Eggs in sight, just substitute with Whoppers. Not a problem!
I used Baker’s semi-sweet chocolate. You can buy the microwavable bowl of Baker’s chocolate, or buy the squares and microwave that. I needed 8 ounces of chocolate, and I barely had enough. You can also used Candy Melts or Almond Bark if you like those products, but chocolate is where it’s at for me! 🙂 Simply place the cookie dough ball on a fork and immerse it in the chocolate. Let the excess chocolate drip off, then use a toothpick to help you remove the cookie dough ball from the fork, back onto the parchment lined baking sheet. Immediately decorate with crushed Robin Eggs, sprinkles, or whatever your heart desires! 😀 Leave at room temperature until the chocolate sets.
These truffles are highly addicting. It’s seriously one of the best tasting things I’ve had in a while, and I’ve been eatin’ good! 😆 I’m going to have to give quite a few away as I won’t be able to trust myself with them in the house. Seriously, they’re that good! If you’re a Robin Egg fan already, than these may be your new favorite thing. If you’re not a fan, I’d be surprised if you don’t become one after experiencing these! 🙂
- 1½ sticks unsalted butter, softened
- ¾ cup brown sugar
- ¼ teaspoon salt
- 2-3 tablespoons cream or milk (I used half 'n half)
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ⅓ cup Ovaltine chocolate malt powder
- Robin Eggs or Whoppers
- 8 ounces semi-sweet chocolate, melted (I used Baker's chocolate)
- Crushed Robin Eggs or Whoppers, for garnish
- In a large bowl, beat butter, sugar, and salt until light and fluffy, about 2-3 minutes. Add 2 tablespoons of cream and vanilla, and beat until incorporated. Sift in the flour, cocoa powder, and Ovaltine, and beat just until combined. Add one more tablespoon of milk or cream if the dough is a bit dry. Cover and chill for 2-3 hours.
- Line a baking sheet with parchment paper. Scoop out dough 1 tablespoon at a time. Flatten the dough in your hand, and place a Robin Egg or Whopper in the center. Wrap the candy completely and roll into a ball. Place the ball onto the baking sheet. Repeat this step until all of the dough has been used, then chill the dough once more.
- Melt the chocolate in a microwaveable bowl on medium power in 30 second intervals, stirring after each. Place the ball of dough onto a fork, and immerse it in the melted chocolate. Shake it gently to remove excess chocolate. Use a toothpick to help you remove the truffle from the fork onto the parchment lined baking sheet to set. Immediately garnish with the crushed Robin Eggs or Whoppers. Repeat until all of the cookie dough has been covered in chocolate. Let stand at room temperature until the chocolate is set. Truffles can be stored in an air tight container at room temperature.
Chilling time is included in the prep time, and cooking time reflects melting the chocolate!
Adapted from Recipe Girl's Chocolate Cookie Dough Truffles