You will Biscuits Then contest with chocolate sprinkles and a pinch of sea salt in chocolate. They are rich, bite-sized treats and an entertaining, irresistible way to enjoy classic chocolate biscuit dough … without baking cookies!
I originally published this recipe in 2012 And have added new photos and additional success tips since then.
It has been years since I made it last, and I knew that they would be so much fun and special pleasure for children. We recently revised the recipe and I have not changed anything. (In the past they were served on ice on the stem, but we didn’t have none at the time, so they are only truffles!) The biscuit truffles are as delicious and playful as I did not bake, super child-friendly and perfect for birthdays, parties or just a sweet weekend project.
Since this recipe has lived on my website for well more than a decade, I wanted to give it a little love – the photos are considering reorganizing instructions and showing these old favorites again. If you followed for a while, you may remember this! And if you are new to you, I hope that you love you as much as we do.
Why you will love these biscuits
- No-bake, Safe-eat cookie dough (no need to bake the cookies!)
- Egg -free recipe
- Child and adult-friendly 😉
- Perfectly portable for parties, events and baking sales
- Simply and funny to give; Wrap them in one Treat gift box
- You can use half -sweet or bittersweet chocolate to coat them
- Add colorful sprinkles or glue to chocolate sprinkles
Make the egg-free biscuit dough
First let me show the cast of ingredients you need. These are all fundamental biscuit ingredients and find that there is no egg or an Eavifer (baking powder) at all, both typical ingredients in chocolate biscuits. Why don’t the cookie balls bake, so we don’t need something like baking powder or baking powder. And we can skip the egg and exchange them in milk:
Each ingredient plays a role to obtain soft chocolate biscuit balls with a butter-sweet, brown chocolate chip taste. A few notes:
- It is essential to heat the flour. Why? Flour is raw and can be a carrier of E. coli, unless it goes through a heating process. By heating before use, this truffle becomes safe to eat. It is very quick and easy to heat the flour and I have instructions below.
- I urgently recommend mini chocolate chips So you get more chocolates in every bite. They are perfect for these smaller truffles, in which normal chocolate chips feel too bulky inside.
- Use real chocolate to coat the truffles. Search for chocolate baking poles such as Baker’s or Ghirardelli brands. Usually I use half -sweetness or bitter sweet chocolate, but how dark you like your chocolate is with you!
How to shape cookie truffles
Use an electric mixer for this recipe. You will cream butter and sugar and then add the milk and vanilla. These are their moist ingredients. Then make the dry ingredients together, including the heat -treated flour. Combine everything and add the mini chocolate chips.
You can roll the balls as big or small as you want. Usually I do my approximately 1 tablespoon from each biscuit dough, which results in around 30 truffles. After shaping the biscuit balls, cool them for at least 1 hour to define the shape, which makes immersion considerably easier.
Tips to immerse yourself in pretty truffles
You can melt the chopped chocolate in a double boiler if you have one, but I usually only use the microwave. Place the chocolate in a microwave -safe bowl and microwave steps in steps of 20 seconds and stir after each increment until they are completely melted and smooth. I use 2-cup of glass fluid measurement. I think that the depth works particularly well for immersion.
*I do not recommend diving chocolate for these biscuit truffles because they are best cooled. and tempered chocolate cannot be kept in the refrigerator.*
Another tip, and it is completely optional: Melt the chocolate with a little oil. Only 1/2 teaspoon of vegetable oil or coconut oil makes the trick; It makes the chocolate coating perfectly smooth and sets a little softer on the truffles.
Here is my secret to make the most beautiful truffles: use yourself Bonbon diping tools! If you don’t have a spiral candy diping tool, don’t worry – you can simply use a fork instead.
- Let the truffle fall into melted chocolate.
- Dissolve with the Spiral Candy Diping Tool or fork.
- Tap the bowl against the bowl and let additional chocolate drain.
- Push the truffles onto a lined baking sheet or push it with a toothpick to help when using a fork.
This is exactly how I coated normal chocolate truffles, these peanut butter balls and these super simple oreo balls.
Top the wet chocolate with scaly sea salt and/or chocolate sprinkles. Cool the bathed truffles to put the chocolate; It takes about 20 to 30 minutes.
These are such a special pleasure because they are joy in eating raw biscuit dough (the best part of the production of cookies !!) in a truffle covered with chocolate, which everyone can certainly enjoy.
Let us know if you try it!
How to heat flour with treatments
Option 1 – microwave
- You can treat your entire flour or simply treat the amount you need in a single recipe. If you heat just enough for the recipe, add an additional 1/2 – 1 cup to ensure that you have enough.
- Place the flour in a microwave -related bowl and heat it up for 30 seconds, stop and stir after each stirring. Stir well to ensure that none of the flour burns. Use a Immediate reading thermometer To test the flour in several places to ensure that it has reached 74 ° C. If you get a lower measurement in one area, stir and heat for another 30 seconds until everything is finished.
- Measure the amount of flour you need and which you use in the recipe and let it cool completely.
Option 2 – oven
- Preheat the oven to 149 ° C. Spread more flour than the recipe on a unhealthy marginal pan such as a 9 × 13-inch backform or a 9 × 9-inch backform. Then follow a process that resembles the microwave method by stirring and checking the temperature in 2 -minute intervals. Be sure to check several spots of the flour to ensure that every 74 ° C are reached.
- If some flour sticks to the floor or on the sides of the pan, don’t worry, just leave it there. You needed more flour anyway than in the recipe. Do not scratch it because it adds small lumps to your impact/dough.
- If your flour is really clumpy, your oven may be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard the chunks.
- Measure the amount of flour you need and which you use in the recipe and let it cool completely.
Press
Description
You dip them safely to eat from biscuit dough truffles in chocolate and then exceed them with chocolate sprinkles and a pinch of sea salt. They are rich, bite-sized treats and an entertaining, irresistible way to enjoy classic chocolate biscuit dough … without baking cookies! Make sure to heat the flour. See above.
- In a large bowl together with A the butter, brown sugar and sugar cream Handheld or Blender With a paddle attachment at medium to high speed up to light and fluffy, approx. 2–3 minutes. Add the milk and vanilla extract and then hit the high speed until you are combined. Scratch the sides and the bottom of the bowl as needed. Add the flour and salt and hit medium speed until you are combined. Beat the mini chocolate chips. The cookie dough is thick and a bit sticky.
- Line a large baking sheet with parchment paper or silicone baking mat. Roles the dough in balls, approx. 1 tablespoon of dough per ball, and place on the baking sheet. Cool at least 1 hour and up to 24 hours to set the shape. If you have no space in your fridge for a baking sheet, place the balls on a plate lined with parchment paper.
- Melt chocolate: You can melt it in one Double boiler Or use the microwave. When you use the microwave: put chocolate and oil in a medium -heated bowl. I recommend using a glass 2 cups Fluid Because his depth makes immersion very easy. Microwave for 20-second steps while stirring after everyone until the chocolate is completely melted and smooth.
- Make chocolate in chocolate: Work with a ball one after the other and immerse yourself in the melted chocolate and swirl it to coat it. Carefully lift with a fork or Diving tool. Carefully tap on the side of the bowl/measuring cup onto the fork/tool to have excess chocolates drop. Use a toothpick to push the truffle from the fork onto a lined plate or a baking sheet. Or if you use the sweets -dip tool to take your head up to publish it. If you are desired, sprinkle with a scaly sea salt and/or sprinkles, while the chocolate is still wet.
- Cool coated truffles for at least 20 minutes to set the chocolate. As soon as the chocolate is set, you can store it in an airtight container in the fridge for up to 10 days, which is covered with parchment or wax paper.
(Tagstotranslate) chocolate
