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the ultimate Christmas truffle cookies

truffle-cookies-1

It is December already and I imagine you must be all quite busy wrapping some Christmast presents or attending the endless dinners and parties taking place this beautiful month, but I think you would want to save some time to try this recipe out. Trust me on that!

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What can I say, chocolate & sweet spices! Any recipe that brings these beautiful ingredients together will always be on top of the list of my favourite foods. And if you happen to be a fan of chocolat fonadant or truffles, then you will most probably fall head over heels for this one. And not only are thesetruffle cookies straightforward and quite easy to prepare, they also are impressive and elegant, and make for a perfect Christmas treat.

For the Recipe

Ingredients

50g unsalted butter, chopped
220g semisweet chocolate
100g caster sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups plain flour
1/2 tsp baking powder
pinch of salt
1 tsp Christmas spices (see note below)
1 cup confectioners’ sugar

  • Place the butter & chocolate in a small heat-proof bowl, and over a small pan of simmering water (not boiling). Once melted, remove from heat and all to cool.
  • Using an electronic mixer, beat the eggs and sugar till mixture is fluffy and of pale colour. Pour in the vanilla extract and the chocolate mixture.
  • Sift the flour, baking powder, salt and spices. Then add the dry ingredients into the chocolate mixture. Stir till just well combined (don’t over mix). Wrap mixture with cling wrap and refrigerate for a few hours (preferably over night).
  • Preheat oven to 170°C and line two big baking trays with baking paper.
    Sift the confectioners’ sugar into a shallow bowl. Form the dough into small balls (2 -2.5 cm). Roll the balls into the sugar in order to completely coat each ball.
  • Place the balls onto the trays placing them 4 cm apart.
  • Bake cookies for about 10 minutes (no more) since you want the cookies to still be soft on the inside. Remove from oven and allow to cool on a wire-wrack.
  • Stored in a cool and airtight container, these beauties will keep for a few days from baking, but are best eaten within the first couple of days of their baking (best on the day of their baking). Enjoy!

Bon Appétit!

Note: To make the Christmas spices, combine the following ground spices: 4 tsp cinnamon, 1 tsp cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp cardamon, 1/2 tsp coriander, 1/4 tsp star-anise, 1/4 tsp cayenne pepper.

 

About the author mahadweik

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