I have received some requests for the Chocolate Truffle Cookie recipe and so, as promised, here is the recipe.
It is vital that you use the best quality chocolate with a high cocoa solid content. I used a Green & Blacks chocolate and cocoa powder. You will need to use proper cocoa powder and NOT drinking chocolate powder. I used large eggs. If you are using the best chocolate then don't spoil it by using vanilla flavouring. Use a good quality extract - it is worth it in the end. And unsalted butter too. The initial batter making process is fairly simple but you will need to leave the mixture for about 3 hours before baking so make sure you have enough time in the day to make these cookies. Good luck and enjoy the cookies.
WARNING - CONTAINS LARGE AMOUNT OF CHOCOLATE
250g Plain Chocolate (min 70% cocoa solids)
60g Cocoa Powder
110g Unsalted Butter
200g Caster Sugar
1.5 teaspoons Vanilla Extract
75g Plain Flour
1/4 teaspoon Baking Powder
1/4 teaspoon Salt
150G Plain Chocolate (min 70% cocoa solids)
- Put the oven on to 180C/350F
- Chop up the two quantities of chocolate and keep them separate. The 150g will be going into the final mixture so needs to be chopped quite small - about the size of peas is a good measure.
- Melt the 250g of chocolate together with the butter and cocoa powder over a pan of simmering water. Do not let the water boil or allow it to come into contact with the bottom of the bowl as this could burn the chocolate mixture. Stir carefully until fully melted.
- Remove from the heat and allow to cool but not set.
- Beat the eggs and sugar together using an electric mixer until pale, light and fluffy.
- Add the vanilla extract to the egg & sugar mixture.
- Combine the egg mixture with the cooled chocolate mixture.
- Sift the dry ingredients together (flour, baking powder, and salt).
- Gently fold in the dry ingredients and the final 150g chopped chocolate.
- Cover the 'dough' and chill for at least 3 hours. Even after chilling the mixture will be quite soft.
- Using a suitable spoon take portions of the mixture and roll quickly into balls, about 3cm across.
- Place the balls 5cm apart on a baking sheet lined with silicone paper.
- Bake for 10 minutes. The top should be crisp and the centre should still be slightly soft.
- Allow to cool on the tray for 5 minute before removing to a cooling rack.
Obviously they are best eaten on the same day but if you can resist them for a day or two they are equally tasty but they will have a more chewy texture.
Next time I make them I will count how many it makes and add this information to the blog.
So there we are. Hope you enjoy cooking them. Let me know how they turn out for you.