Sweet creamy cookie butter filling enrobed in silky dark chocolate. These cookie butter truffles are a rich and satisfying treat.Yield: makes 50 one-inch truffle balls
½cupunsalted butter(113 g), sliced into tablespoons
2cupsmini marshmallows(90 g)
½cupcookie butter spread*(120 g)
pinch kosher salt
Chocolate Coating:
2cupsdark or bittersweet chocolate, (340 g)chopped
2Tablespoonscoconut oil(30 g)
chopped speculoos cookies, as needed to top truffles
Instructions
Generously butter the sides of a heavy bottomed pot (such as a Dutch oven). Combine sugar, evaporated milk, and butter in prepared pot. Set over medium-high heat, cook and stir mixture until boiling. Continue to cook until mixture reaches 200°F, stirring frequently to prevent burning.
Remove pot from heat. Stir in marshmallows, cookie butter, and salt. Transfer mixture into a large bowl. Cover and chill in the fridge for about an hour, until mixture is thick and pliable.
Line baking sheet with parchment paper or reusable silicone mat. Use a 1-inch cookie scoop to portion mixture. Shape into balls and place on prepared baking sheet. Freeze for 20-25 until cold.
Chocolate Coating & Assembly:
Place wire rack over parchment paper or wax paper. Set aside.
Combine chopped chocolate and coconut oil in a medium sauce pot. Set over low heat. Gently melt mixture. Stir often to prevent burning. Remove from heat once mixture is fully melted and smooth.
Using a fork, dip chilled cookie butter balls one at a time into melted chocolate. Let excess chocolate drip off. Place chocolate dipped cookie butter balls on prepared wire rack. Immediately top each truffle with crushed speculoos cookie pieces. Allow to chocolate to set before eating.
Notes
Storage: Truffle can be stored at room temperature in an airtight container for a few days. For longer storage, keep in the fridge for up to two weeks.