Chocolate Chip Cookie Dough Truffles. SO GOOD!

Last Thursday I tried my hand in the kitchen with the following recipe from Alicia Silverstone’s site, the Kind life.  They are quite easy to make, if you simply follow the directions.  They take some time, but because their is no eggs or dairy, they don’t get baked.  I opted to microwave the chocolate chips which was easier than melting them without a real double boiler.  You just have to use 50% power on the micro and follow the directions of the chip bag.  I always use Ghiradelli semi-sweet chips in the gold bag, because they happen to be free of dairy.  I ended up using a slotted spoon to dip and roll the balls around in the chocolate, which looked a little thick, but in the end seemed to make a perfect truffle.  I used about a quarter of the bag of chips in the dough and the rest for melting.  Though I didn’t figure out the calorie content, just one truffle is pretty satisfying.  I might make these again this weekend.

Tonight, it’s pasta night with the VFT crowd.  Thursday nights are about to change a lot around here, but more about that in the next couple of weeks…

Hope you had a safe and fun holiday.  Mitch and I played carpet installer and put new padding in carpet in the home gym.  Talk about working up a good sweat!  Thanks, Mitch.  This morning Jane and I will be taking our workout to one of the very few hills we have here in Broward County.  Just like in life, sometimes you gotta get up the hill, before you can coast down the other side.

Cookie Dough Truffles

Ingredients

1/2 cup vegan margarine
3/4 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
2 tablespoons water
1 3/4 cup all-purpose flour
12 oz semisweet chocolate (dairy free)

Instructions

Line two baking sheets with parchment paper. (I only used ONE baking sheet for this recipe and they fit…made about 2 dozen)

Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.

Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.

Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.