Creme egg cookie dough truffles!
Updated: Feb 15
Ingredients - 7 truffles 50g unsalted butter
50g granulated sugar
90g plain flour
1/2 tsp vanilla extract
1 tbsp milk
50g Creme egg, chopped
100g milk chocolate, melted
50g white chocolate, melted
Orange food colouring — (I used ‘orange’ from this set: https://amzn.to/3og1Dsy)
Place your Creme egg in the freezer to set for 30 minutes.
Preheat your oven to 170 degrees fan and spread your flour out over a lined baking tray.
Heat treat your flour for approximately 5-7 minutes. Keep checking the flour to make sure it doesn’t burn or turn brown.
Once treated, leave aside to cool.
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the vanilla extract and milk. Mix to combine.
Add in the flour until a dough forms.
Fold in your chopped Creme egg pieces and then roll the cookie dough into 7 balls.
Place on a piece of parchment paper and chill in the freezer until firm (approximately 30 minutes).
Once the truffles are firm, melt the milk chocolate.
Dip the cookie dough into chocolate until completely covered and take out using two forks, shaking off the excess. Place on the parchment paper.
Repeat for the rest of the cookie dough and then melt the white chocolate in the microwave.
Drizzle half the white chocolate on the truffles and then colour the remaining chocolate orange.
Drizzle the orange coloured chocolate on top and then put the truffles back into the fridge to set.
Once set, serve and enjoy!