Mini things don’t count calorie-wise, right? Back me up here guys.
Mexican Chocolate Chip Cookie Dough Truffles
adapted from Lindsay Landis' The Cookie Dough Lover's Cookbook
2 tablespoons caster sugar
1/4 cup light brown sugar, packed
1 tablespoons milk
1/4 teaspoon vanilla extract
1/2 cup plain flour
2 tablespoons cocoa powder
1/4 teaspoon ground cinnamon
Pinch of ground cayenne (or more to taste)
Pinch of salt
1/4 cup mini milk chocolate chips
150g dark chocolate
In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour, cocoa, cinnamon, cayenne, and salt and mix on low speed until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
Take teaspoon-size lumps of dough and form them into balls and arrange them on a baking tray lined with baking paper. Place sheet in the freezer for at least 15 minutes. Meanwhile, melt the dark chocolate in a double boiler or microwave, being careful not to overheat it. Using a fork, dip truffles one at a time in the dark chocolate to coat all over. Tap the fork on the edge of the bowl to shake off excess chocolate, and return truffles to baking sheet to set.
If you have any leftover dark chocolate, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles. For a contrasting drizzle, melt approximately 30g of milk chocolate and drizzle it over top of the truffles.