Cookie Butter Truffles
Soft cookie butter truffles coated in white chocolate with a drizzle of cookie butter topping.
Equipment
- Mixing Bowl
- Baking Sheet
- wire rack
- Fork
Ingredients
- 1¾ cups cookie butter divided (420g)
- 1⅔ cups confectioners sugar 200g
- 4 tablespoons unsalted butter softened (57g)
- ½ teaspoon salt
- 2 tablespoons vegetable oil 30ml
- 12 oz white chocolate chopped and divided (340g)
Instructions
- Beat the butter, salt and 1½ cups cookie butter in a bowl using a handheld mixer on high speed until smooth.
- Turn the mixer to low and gradually add the confectioners sugar until fully combined and smooth.
- Take tablespoon measures of the mixture, roll into balls and place onto a parchment lined baking sheet.
- Place in the freezer for 1 to 2 hours until firm.
- Place the vegetable oil and 10oz white chocolate into a bowl and heat in the microwave in 30 second increments until melted and smooth.
- Line another baking sheet with parchment paper.
- Remove only 4 to 5 cookie balls from the freezer at a time.
- Hold each truffle on a fork and dip into the melted chocolate, allowing the excess to drip off, or spoon the chocolate over the truffle and allow the excess to drip off.
- Place onto the second parchment lined baking sheet and continue the process in batches until all truffles are coated.
- Place the truffles in the refrigerator to set.
- Place the remaining ¼ cup cookie butter and the remaining 2oz white chocolate into a bowl and microwave until melted and smooth.
- Pour the mixture into a small piping bag and snip off one corner. Pipe over the truffles and return them to the refrigerator to set.
- Store in the refrigerator for up to 1 week.
