Have you noticed that we tend to associate holidays with candy? You receive heart shaped chocolate for Valentine’s Day, chocolate bunnies for Easter, assorted candy for Halloween, and red and green chocolate for Christmas. You know what that means, right? Chocolate rules! 😉
I couldn’t think of a better way to celebrate Halloween but with these festive truffles. They are a ball of Eggless Chocolate Chip Cookie Dough with Reese’s pieces wedged in all over and covered in chocolate.
Reese’s Pieces Chocolate Chip Cookie Dough Truffles
(Makes about 30 truffles )
- 1/2 cup butter (equivalent to 1 stick)
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 2 tablespoons skim milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 and 1/2 cups all-purpose flour
- heaping 1/4 cup of miniature chocolate chips
- 1/2 cup Reese’s pieces
- 1 cup semi-sweet chocolate chips
- sprinkles (optional)
- Cream the butter, light brown sugar, and white sugar. Make sure the butter is room temperature.
- Mix in the milk, vanilla extract, and salt.
- Gradually mix in the flour.
- Gently stir in the mini chocolate chips and Reese’s pieces.
- Roll the mixture into balls shapes, about 1 tablespoon each.
- Chill the balls in the freezer for about 15 minutes to harden.
- While the balls are chilling, melt the semi-sweet chocolate.
- Place the chilled ball into the melted chocolate and cover completely.
- Place the truffle onto parchment paper.
- Immediately cover with sprinkles.
- Allow them to cool completely before serving.
Store in an air tight container in the refrigerator or in a freezer friendly bag in the freezer.
This was my first shot at making truffles. I thought they’d be difficult and frustrating to make, but it was really quite easy. First, you make the truffle filling. Today’s is of course the cookie dough. I was in a rush when I made these so I forgot to take pictures of the truffles without their fun chocolate coating so you’ll have to use a little imagination. Picture a ball of eggless chocolate chip cookie dough with Reese’s pieces. Are you with me so far?
Once the balls have chilled, it’s time to dip them in yummy chocolate. The key here is to make sure that the chocolate is melted completely. If it’s not melted all the way you won’t be able to cover the balls smoothly and quite frankly it will look gross. For this one just imagine spreading frosting with something other than a spatula. (My husband piped up and said “Like spreading frosting with a pine cone?”) You’re going to get peaks and bumps and it won’t be pretty.
I melted the chocolate in a double boiler over the stove because the constant heat kept the chocolate melted while I made all the truffles. You can use the microwave if you prefer, but you will have to work super fast or stop several times to reheat it. I don’t have a fancy double boiler to melt the chocolate so I used a regular pot with some water in the bottom, and placed a bowl on top of the pot. Keep the heat on Low and make sure the water level doesn’t touch the bowl. (Otherwise it will just be a “boiler” and will get way too hot from the direct contact.)
Dunk the ball into the lake of melted chocolaty goodness. I used a fork to retrieve it. Tap the fork on the side of the bowl to allow the excess chocolate to seep through the spokes.
Use a tooth pick to slide the truffle off the fork and onto the parchment paper. If you are covering the truffles with sprinkles or other goodies do so right away while the chocolate is warm or nothing will stick.
I mentioned earlier that I was in a rush when I made these truffles. I placed some of them in the freezer for the chocolate coating to harden faster. There is nothing wrong with a short cut that works. However, I didn’t anticipate the fact that it was humid out when I removed them from the freezer for their photo shoot. Unfortunately, condensation formed on them due to being so cold. Some look gorgeous because I was more patient and never put them in the freezer and some look sweaty. Don’t judge me. 😉
How cute are these Halloween sprinkles!? I bought them a few weeks ago and I couldn’t wait to use them. 🙂 The chocolate sprinkles with the pumpkin shaped confetti is my favorite.
The eggless cookie dough is sweet. It might have something to do with the fact that it has mini chocolate chips and Reese’s pieces in it. 😉 I used semi-sweet chocolate to coat these truffles so they wouldn’t be overly sweet.
I never need an excuse to eat Reese’s pieces, but they are completely appropriate for these Halloween truffles because their colors match the festive theme.
These truffles were a huge hit with my family! What’s not to love? Eggless chocolate chip cookie dough is awesome. Yes, no eggs, so you won’t get sick from eating it (unless you overeat it and I can’t be held responsible for that). 😉 My brother in law isn’t a fan of sweets (those people exist?), but he adored these truffles anyway. They’re that good.
I’m obsessed with truffles now that I’ve made these. The sky’s the limit to what I can create. Do you have a favorite truffle?
Source: Tina’s Chic Corner
Here are some other awesome peanut butter and chocolate treats.