Chocolate Truffle Cookies

I can’t remember where I found this recipe, but after my regular food tasting monkeys Grocery Ranch™ co-workers gave them their seal of approval, I took them to a christmas party where everyone was asked to bring in desserts and vote on their favorite.  The winner was Gavyn’s peppermint cheesecake, but quite alot of people asked for the recipe for these incredibly rich chocolate calorie bombs. 

Tips:
1) Melting chocolate in a microwave sucks balls. you cant constantly stir it, and if you’re not careful, you wind up with a dried out, burned crust on the edges.  If you’re like me and don’t have a double boiler you can make your own half-assed one using a glass bowl that fits over and into your pot-o-water.

2) A friend turned me onto a technique that makes recipes with chocolate taste about a hundred times richer and more chocolatey.  Add a bit of ground cayenne pepper to your recipe. You don’t need much--just a pinch in your hot cocoa or, in this recipe, I wouldn’t add more than 1/8 tsp to the dry ingredients.

3) No music tips on this one. 

Ingredients:
4 squares unsweetened chocolate (1 ounce each)
2 cups semisweet chocolate chips, divided
1/3 cup unsalted butter or margarine (use the butter… this is such a calorie bomb that it doesn’t really matter, does it?)
1 cup sugar
3 eggs
1 1/2 tsp Vanilla extract (I use a splash more since vanilla and chocolate are just too good together)
1/2 cup all-purpose flour
2 Tbs baking cocoa
1/4 tsp baking powder
1/4 tsp salt
Powdered sugar

Directions:

Melt usnweetend chocolate, 1 cup of chocolate chips and butter in double boiler or microwave. Cool for ten minutes.

In a large mixing bowl, beat sugar and eggs for two minutes. add vanilla and chocolate mixture and beat till well-mixed.

Combine flour, cocoa, salt and baking powder. beat into chocolate mixture.

Stir in remaining chocolate chips, cover, and refrigerate for at least three hours.

Remove dough about a cup at a time. After flouring your hands to minimize sticking, roll dough into 1 inch balls and place onto an ungreased baking sheet.

Bake at 350 for 10-12 minutes, or until cookies are puffed up and set. Don’t worry if they develop crinkles or cracks. It adds to their charm.  Allow to cool on pan for several minutes before transferring to a wire rack to cool completely.

load a small wire strainer with powdered sugar and sprinkle with just enough to give a snow-like effect before serving.

Comments » Chocolate Truffle Cookies

Commenting is not available in this weblog entry.

<< Back to main