Hazelnut Cookie Dough Truffles
Ingredients
- Cookies Chocolate Chip Dough – as neededroughly 1.5 teaspoons for 1 truffle
- Cocoa & Hazelnut Spread like Nutella – as needed (about 1 teaspoon for 1 truffle)
- Sugared Hazelnuts recipe follows – as needed (for outside crust)
For the sugared hazelnuts
- ½ cup rawblanched hazelnuts
- 1 tablespoon maple syrup
- 1 teaspoon granulated sugar
Instructions
- Chop the hazelnuts roughly into quarters
- In a mixing bowl, combine hazelnuts and maple syrup
- Stir together to coat nuts
- Sprinkle sugar over nuts
- Mix together to evenly distribute ingredients
- Spread nuts out on a silicon baking mat or parchment paper
- Bake at 300 degrees Fahrenheit for about 10 minutes, until lightly toasted
- Allow nuts to cool completely at room temperature
- Chop very finely with a knife and reserve until needed
To make the truffles
- Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands and place in freezer.
- Freeze for 30 minutes.
- Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top.
- Roll around in your hands, trying to coat cookie dough with all the spread as you go.
- When fully coated, place balls into container of chopped hazelnuts.
- Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
- Place onto plate or tray and refrigerate.
- Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.
Notes / Tips / Wine Advice:
Roll all of the cookie dough balls in hazelnut spread, then wash your hands and coat
balls with chopped nuts.
balls with chopped nuts.
