Chocolate truffle cookies Recipe

Name: Chocolate truffle cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: Korean
Ingredients: 150g Dark chocolate; 90g Whipping cream; 6g Corn syrup; 6g Unsalted butter; 55g Unsalted butter; 30g Sugar; 13g Egg; 1/4ts Vanilla extract; 60g Cake flour; 15g Almond powder; 12g Cocoa powder; Melted white chocolate; Dried strawberry

Cooking TreePublished: 2022-09-19 Updated: 2022-09-1601K views

Chocolate truffle cookies are one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a heart-shaped Valentine’s Day cookie by sanding chocolate cookies with raw chocolate.

Instead of hard chocolate, chewy and soft raw chocolate is sandwiched in the cookie, so the texture is fun and the chocolate flavor is intense~
It’s Valentine’s Day, so I made it in a heart shape, but I thought it would be pretty if I made it in a rectangle or other shape~

White chocolate needs to be melted in a hot water bath so that when it hardens, it retains its white color.

When I sprinkle dried strawberries on top of the chocolate, the color goes well with it and it smells like strawberries.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate truffle cookies

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Rating: 4.0/5
( 52 voted )

Serves: 6 Prep Time: 40 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Dark chocolate

90g Whipping cream

6g Corn syrup

6g Unsalted butter

55g Unsalted butter

30g Sugar

13g Egg

1/4ts Vanilla extract

60g Cake flour

15g Almond powder

12g Cocoa powder

Melted white chocolate

Dried strawberry

Instructions

Put a bowl of chocolate in a pot of hot water and melt it in boiling water until it is about 50-60 degrees.

Put fresh cream and starch syrup in a pot and heat until the edges boil, then add to the chocolate and mix.

Add butter, mix, pour into the mold, and harden in the refrigerator for about a day.

After softening the butter, add sugar and mix.

Add the egg and vanilla extract and mix, then sift the flour and mix.

Wrap in cling wrap and rest in the refrigerator for about 30 minutes, then roll it out and put it in the refrigerator for about 10 minutes.

Cut a heart mold, put it on the oven pan, and bake in an oven preheated to 170 degrees for 15 minutes.

Cut hardened raw chocolate into a heart mold. (Because it is raw chocolate, it is soft, so I think it will be more convenient if you freeze it in the freezer for about an hour and then take it out~)

Place chocolate on top of cookies, cover with other cookies and garnish with melted white chocolate and dried strawberries.

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