The holiday spirit is in full swing at my home. Lights everywhere, excessively really. I’ve been DIY-ing homemade goodies for the whole family (including the pups!). It’s such a good feeling when you take the time to make something special for someone you love, I promise gifts from the heart are cherished much more than spending a fortune on the latest gadget. Does that make me sound old? Oh well!
Today I had the pleasure of partnering with Aplendough, some of you might have heard me talk about them in my Foodies Gift Guide. I also wrote a full review on their 3 gluten-free & vegan cookie doughs – I’m obsessed. No shame whatsoever.
With the holidays here, I thought it would be fun to share a quick and easy truffle recipe that can easily be modified to fit your needs. With only 5-ingredients needed, it’s worth the mess. Using pre-made cookie dough is a total life-saver for a dessert that needs to be made in a hurry. You can also make cookies (obviously), yay! Who doesn’t love cookies, truffles and all the melted chocolate?! I’m so excited, just looking at these photos reminds me of how much fun I had putting this together. Any day that involves raw cookie dough + chocolate AND toppings is pretty much the best day you could possibly ask for. I mean, you get to lick the bowl afterwards or during and say you spent forever making 3, because you ate all the others. Don’t judge me, they’re really that good!
Thankfully they ship, check out Alpendough’s site for more details. If you live in the Midwest or along the East Coast, shipping is cheaper through Vegan Essentials.
- ½ pint Alpendough Cookie Dough, I used Chocolate Chip & Double Chocolate
- 24 oz. Chocolate Chips
- 12 pitted Dark Cherries, fresh or frozen
- Crushed Pistachios & Peppermints*, for topping
- Let your cookie dough come to room temperature.
- While that's thawing, finely chop your peppermints and pistachios so they're ready later on. Set those aside.
- If using fresh cherries, remove the pit and set aside. If using frozen, let those sit to thaw as well.
- Start by using a 1 inch scoop. Filling it halfway, pushing the dough to the sides and creating a hollow center.
- Place a cherry in the middle and cover with more cookie dough.
- Squeeze the scoop to remove the cookie dough ball. Place on a plate and continue until you've made as many as you would like.
- Let the dough balls chill for 10 minutes in the freezer.
- While those are chilling, measure and melt your chocolate. You can use a microwave at 15 second intervals, mixing as needed or create a double boiler using a large glass bowl placed over a small pot of water brought to a low boil.
- Remove your dough balls from the freezer and get your station ready. Complete with melted chocolate and toppings.
- Using a fork, place a dough ball in the center of your bowl of melted chocolate. Cover with chocolate and scoop it up using your fork. Tap against the side of the bowl until all the excess is removed. Gently transfer to a parchment paper lined plate. Top with crushed toppings.
- Continue until every dough ball becomes a truffle.
- Let the chocolate harden at room temperature or transfer to a refrigerator to chill. About 20-30 minutes.
- Serve cold, keep extras in an air-tight container. Refrigerated or frozen is best.
*I used a sprinkle of matcha powder on the pistachios to help make them even greener.