Flashback Friday: Truffles!

Hey everyone! I've been slacking on my Throwback Thursday posts where I bring back my old recipes so they can live on this new domain. Truthfully I just forget to do these posts on Thursday. I got out of work late yesterday so I just completely forgot but I figured that a Flashback Friday is just as fun as Throwback Thursday. For this week I decided to bring back two truffle recipes! One is a little more involved and time consuming and the other is so super easy and quick to come together.

Here they are!

Half Baked Truffles

Cookie Dough Ingredients:

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup vegan margarine (I use Earth Balance buttery sticks)

2 tbsp favorite plant milk (I use almond breeze unsweetened vanilla)

1 tsp vanilla extract

1 cup flour

1 cup vegan chocolate chips

Brownie Batter ingredients:

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup vegan margarine 

2 tbsp favorite plant milk 

1 tsp vanilla extract

3/4 cup flour

1/4 cup cocoa powder

Chocolate shell:

1 bag vegan chocolate chips

Directions:

For cookie dough:

1. Add brown sugar, white sugar and margarine to a bowl and beat until fluffy.

2. Add plant milk and vanilla extract and beat to combine.

3. Add flour and beat thoroughly. Dough will be soft and sticky.

4. Fold in chocolate chips.

5. Put in fridge for dough to stiffen up to allow for rolling.

For brownie batter:

Follow steps 1-3 above, also adding the cocoa powder.  Also refrigerate brownie dough to stiffen for rolling.

To make truffles:

Take 1 tsp of cookie dough and 1 tsp of brownie batter and roll together into one ball.  Place truffles on a cookie sheet lined with wax paper. Once all truffles are rolled, place in freezer to harden before dipping.

Pre dipped rolled truffles!

For dipping:

To dip the truffles I just melted a bag of vegan chocolate chips in a double boiler. this is the part of the recipe I may tweak a little because I felt the chocolate was a bit thick for coating, but it still worked!

Directions:

1. Melt 1 bag of vegan chocolate chips in a double boiler.

2. Take a few truffles from the freezer (they soften quickly so I only work with a few at a time). Place one truffle on a fork and dip in chocolate, making sure the truffle is completely coated.

3. Allow excess chocolate to drip off, gently shaking if you need to.  Place truffles on a second cookie sheet. *Tip: I froze a second cookie sheet and lined it with wax paper. This allows the bottom of the truffle to harden quicker and not spread a ton.

4. Place truffles in the freezer for a few minutes in between dipping to allow them to harden up a bit.

5. After all truffles are dipped, place tray back in freezer to allow everything to harden and firm up.  I stored them in the fridge before I gave them out since the heat makes everything melt so quickly! You can keep them in the freezer too!

I love this shot where you can see both parts of the truffle!

I hope that these instructions make sense! Like I said, I’m not the best at crafting recipes but hopefully this will work for you  They are time consuming but have a high yield and taste incredible! Enjoy!

Cookie Truffles

These are the ridiculously easy  cookie truffles made with just 3 ingredients! They make a great gift during the holiday season!

Ingredients:

1 package sandwich cookies (the original recipe called for Oreos but I made mine more festive for the holidays by making a batch with Candy Cane Joe Joe’s and a batch with Newman O’s Ginger Cookies)

1-8 oz tub of tofutti cream cheese

1 package vegan chocolate chips (if dipping the truffles)*

Directions:

1. Process cookies into fine crumbs in the food processor.

2. Mix softened cream cheese in with crumbs. Combine completely.

3. Refrigerate for at least an hour to let it set a little.

4. Roll mixture into small balls (I used a medium sized ice cream scoop). Refrigerate again until firm.

5. If dipping, melt chocolate chips and dip truffles until evenly coated. Refrigerate to set the chocolate coating.

5. Enjoy! 

*Note – Dipping any chocolate or peanut butter cream cookies in chocolate will always be delicious. I didn’t know how the ginger cookies would taste so I rolled them in powdered sugar. They looked great for a little bit but then there was a condensation situation and it formed more of a glaze (which isn’t bad either). You could also try vegan white chocolate for those.

Ginger Cookie Truffles rolled in Powdered Sugar

Candy Cane Joe Joe Truffles dipped in Chocolate

I told you it was really really easy. You can honestly just leave the mixture in a bowl and just spoon it into your mouth it is that good. 

So there you have it, some more Throwback recipes! I hope you all had a great week and have some fun stuff planned for the weekend. Happy Friday!