Cookie Dough Truffles

Morgan CarmenHave you ever had the delicious taste of raw cookie dough dance across your tounge?  With these amazing treats, you get all of the enjoyment with out the worry of unwanted bacteria.

Ingredients:

½ cup vegan margarine

¾ cup packed light brown sugar

¼ teaspoon salt

1 tablespoon pure vanilla extract

2 tablespoons water

1 ¼ cups all-purpose flour

1/3 cup semisweet mini chocolate chips

12 ounces semisweet chocolate

Directions:

Place parchment paper on two baking sheets.

In a large bowl, use a mixer to combine the margarine, sugar, vanilla, water, and salt.  Add in flour until incorporated.  Carefully mix in the chocolate chips.  Cover dough and refrigerate for 1 hour.

Remove the chilled dough and roll into small balls about 1 inch in diameter with your palms.  Place cookie dough balls onto the baking sheets, and freeze for about 15 minutes.

Fill a sauce pan halfway with water.  Take a glass container, fill it with the 12 ounces of remaining chocolate, and place it into the water.  Heat up the pan on a stove, and take out the chocolate once all of it is melted.  Let the chocolate cool to room temperature, then remove one sheet of cookie dough balls from the freezer.  Dip them in the chocolate and remove using two forks.  Place the chocolate covered balls back onto the baking sheet and refrigerate for about twenty minutes.  Repeat with the other baking sheet.  Store them in the refrigerator until serving.

Acknowledgements:

Recipe adapted from chefchloe.com

Picture taken from chefchloe.com