Almond Cookie Dough Truffles
A gluten free cookie dough made with ground almonds, shaped into balls like a truffle and then dipped in dark or white chocolate.
Ingredients
150 g butter
70 g golden syrup
490 g ground almonds
60 g chocolate chips
1 tsp vanilla extract
1 pinch salt
200 g dark chocolate, (or white or milk)
Instructions
STEP 1/5
Cut the butter into cubes and leave at room temperature to soften
Break up the chocolate into smaller pieces
STEP 2/5
Line the baking tray with parchment paper
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 3/5
Attach the EasyWarm bowl to the machine
Add butter and golden syrup into the EasyWarm bowl, fit the splash guard
Heat at heat setting 7, on speed Stir 3 for 6 minutes
STEP 4/5
Add almonds, chocolate chips, vanilla and salt to the bowl
Mix on speed Min for about 30 seconds until combined
Shape the mixture into 30 equal sized balls
Transfer the truffle balls to the lined baking tray
Chill in the fridge until firm
STEP 5/5
Retrieve, clean the EasyWarm bowl and fit the Creaming Beater
Attach the EasyWarm bowl bowl to the machine
Add dark chocolate into the EasyWarm bowl
Mix at heat setting 7 on speed Stir 1 for 10 minutes
Or use the ‘Chocolate Melting’ preset if applicable
Remove the truffles from the fridge
Use a skewer or fork to dip the truffles in the melted chocolate, shake off the excess
Transfer to a cooling rack until set
Serve
Almond Cookie Dough Truffles
A gluten free cookie dough made with ground almonds, shaped into balls like a truffle and then dipped in dark or white chocolate.
Ingredients
150 g butter
70 g golden syrup
490 g ground almonds
60 g chocolate chips
1 tsp vanilla extract
1 pinch salt
200 g dark chocolate, (or white or milk)
Instructions
STEP 1/5
Cut the butter into cubes and leave at room temperature to soften
Break up the chocolate into smaller pieces
STEP 2/5
Line the baking tray with parchment paper
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 3/5
Attach the EasyWarm bowl to the machine
Add butter and golden syrup into the EasyWarm bowl, fit the splash guard
Heat at heat setting 7, on speed Stir 3 for 6 minutes
STEP 4/5
Add almonds, chocolate chips, vanilla and salt to the bowl
Mix on speed Min for about 30 seconds until combined
Shape the mixture into 30 equal sized balls
Transfer the truffle balls to the lined baking tray
Chill in the fridge until firm
STEP 5/5
Retrieve, clean the EasyWarm bowl and fit the Creaming Beater
Attach the EasyWarm bowl bowl to the machine
Add dark chocolate into the EasyWarm bowl
Mix at heat setting 7 on speed Stir 1 for 10 minutes
Or use the ‘Chocolate Melting’ preset if applicable
Remove the truffles from the fridge
Use a skewer or fork to dip the truffles in the melted chocolate, shake off the excess
Transfer to a cooling rack until set
Serve