Saturday, August 13, 2011

Half Baked Truffle Recipe!

Hey guys! I promised the recipe and I try to deliver on my promises so here it goes! I'm not used to writing recipes, I usually wing it when I cook but I'll do the best I can!

Cookie Dough Ingredients:

1/2 cup brown sugar
1/4 cup white sugar
1/2 cup vegan margarine (I use Earth Balance buttery sticks)
2 tbsp favorite plant milk (I use almond breeze unsweetened vanilla)
1 tsp vanilla extract
1 cup flour
1 cup vegan chocolate chips

Brownie Batter ingredients:

1/2 cup brown sugar

1/4 cup white sugar
1/2 cup vegan margarine 
2 tbsp favorite plant milk 
1 tsp vanilla extract
3/4 cup flour
1/4 cup cocoa powder

Chocolate shell:
1 bag vegan chocolate chips


For cookie dough:
1. Add brown sugar, white sugar and margarine to a bowl and beat until fluffy.
2. Add plant milk and vanilla extract and beat to combine.
3. Add flour and beat thoroughly. Dough will be soft and sticky.
4. Fold in chocolate chips.
5. Put in fridge for dough to stiffen up to allow for rolling.

For brownie batter:
Follow steps 1-3 above, also adding the cocoa powder.  Also refrigerate brownie dough to stiffen for rolling.

To make truffles:
Take 1 tsp of cookie dough and 1 tsp of brownie batter and roll together into one ball.  Place truffles on a cookie sheet lined with wax paper. Once all truffles are rolled, place in freezer to harden before dipping.

Pre dipped rolled truffles!

For dipping:
To dip the truffles I just melted a bag of vegan chocolate chips in a double boiler. this is the part of the recipe I may tweak a little because I felt the chocolate was a bit thick for coating, but it still worked!

1. Melt 1 bag of vegan chocolate chips in a double boiler.
2. Take a few truffles from the freezer (they soften quickly so I only work with a few at a time). Place one truffle on a fork and dip in chocolate, making sure the truffle is completely coated.
3. Allow excess chocolate to drip off, gently shaking if you need to.  Place truffles on a second cookie sheet. *Tip: I froze a second cookie sheet and lined it with wax paper. This allows the bottom of the truffle to harden quicker and not spread a ton.
4. Place truffles in the freezer for a few minutes in between dipping to allow them to harden up a bit.
5. After all truffles are dipped, place tray back in freezer to allow everything to harden and firm up.  I stored them in the fridge before I gave them out since the heat makes everything melt so quickly! You can keep them in the freezer too!

I love this shot where you can see both parts of the truffle!

I hope that these instructions make sense! Like I said, I'm not the best at crafting recipes but hopefully this will work for you :) They are time consuming but have a high yield and taste incredible! Enjoy!


  1. These are way more complex than I anticipated. I'll hedge my bets and wait for the giveaway.

  2. Hahaha it is a lot of effort but great payoff. I'll have to figure out a giveaway soon!

  3. Haha, I love the term plant milk! "Nut milk" kind of grosses me out...
    Anyway, these still look delicious and I can't believe you winged the recipe! We have a dinner party coming up so maybe I'll make them to impress! Thanks for this!

  4. Lol I can't take complete credit for the recipe since the idea was based on the cookie dough topped brownies I've made before but I had fun turning it into a truffle! Next time I'll probably try making them into "truffle pops" because it'll be less messy and easier to dip! To do so I'll dip a lollipop stick into chocolate then put the truffle on the stick...pop it in the freezer so the chocolate "glues" it to the stick. Then dip! It'll be super cute! Let me know how they turn out :)