I love little chocolate truffles. They're so goddamn satisfying. Taking a nibble and letting the silky flavours melt in your mouth is seriously an out of body experience. And, I will admit, it's hard to recreate that flavour perfection at home. Chocolatiers work for years to create flawless orbs of chocolate deliciousness. How can we compete with that at home?
I've made truffles before. Usually, I cheat and use molds to get that professional look. I have rolled truffles, of course. But, after coating everything in the test kitchen with a fine layer of ganache, I don't think I'd do it again. Yes, the truffles taste good. But it's nothing compared to the little bits of godliness you get at your local chocolatier's shop.
These truffles are something that everyone can make. They take a lot less time, and they are a lot less messy. But, they still have that deep dark chocolate flavour that you're looking for in a truffle. Except that they're not truffles. They're cookies. I'm sure that no one will mind, though. Especially when you bring a big box full of them for Valentine's Day.
Chocolate Truffle Cookies
Adapted from Martha Stewart
Make about 20 cookies
1 cup AP flour
2 Tablespoons dark cocoa powder (best quality)
1/8 teaspoon sea salt
1/2 cup unsalted butter (room temperature)
1/4 cup + 2 Tablespoons sugar
1/2 teaspoon pure vanilla extract (Or any other extract - orange, mint, etc - you'd like to use)
Extra cocoa powder and confectioner's sugar for dusting
1) In a medium bowl, sift together the flour, cocoa powder, and salt. Set aside.
2) Mix together you butter and sugar until really light and fluffy - about 5 minutes. Add your vanilla (or any other extract) and continue to mix. With a wooden spoon, stir in your dry ingredients until a sticky dough forms. Wrap the dough in plastic wrap, flatten into a disk, and set in the fridge for at least an hour.
3) Take your dough out at preheat the oven to 325 degrees. Line your baking sheets with parchment. Take some cooled dough and roll balls at least 1 inch wide. Bake for about 18-20 minutes, or until the tops have begun to crack. Let cool completely before dusting with some cocoa powder and confectioner's sugar. Enjoy.