Red Velvet Cookie Dough Truffles
Back to Recipes & MoreIngredients
For the edible cookie dough:
- 1⅓ cup (167 g) all-purpose flour
- 2 tbsp (12 g) cocoa powder
- ½ tsp (3 g) salt
- ½ cup (113 g) butter, cubed
- ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
- 2 tsp (10 ml) pure vanilla extract
- 3 tbsp (45 ml) buttermilk (or kefir)
- 3 to 5 drops red gel food colouring
- 1 cup (170 g) white chocolate chips
Garnishes (optional):
- Candy melts (any colour)
- Candy eye balls
- Sprinkles/rods
Equipment
Baking sheet x 2
Parchment paper
Thermometer
Scale OR dry measuring cups
Measuring spoons
Heatproof spatula
Large bowl
Whisk
Stand mixer with paddle attachment OR large bowl with hand mixer
Rubber spatula (large)
Small trigger-style ice cream scoop OR tablespoon (measuring spoon)
Heavy-bottomed saucepan (small)
Small heatproof bowl
Kitchen towel OR paper towel
Fork
Instructions
Step 1
Fill a small saucepan with about 2 inches of water and place on the stove over medium-high heat. Bring water to a boil. Reduce heat to low.
Step 2
Place desired coloured candy melts (at least 1 cup/105 grams) into a heatproof bowl and place over the just simmering water; ensure the bottom of the bowl does not touch the surface of the water. Stir with a heatproof spatula until the candy melts are 95% melted. Remove bowl from the pot, wiping the condensation off the bottom of the bowl. Stir until residual heat melts the remainder of the candy melts. Repeat process if dipping cookie dough bites into different colours.
Step 3
Drop a chilled cookie dough ball into the melted candy melts (see Chef’s Tips). Working quickly, use a fork to roll the ball in the coating. Carefully lift and tap the fork against the bowl to remove any excess coating from the bite before placing it onto the lined baking sheet. If adding candy eyeballs, sprinkles, or decorations onto the bites, do so while the coating is still wet. Repeat with the remaining bites.
Step 4
Place the baking sheet in the fridge to set; 10 minutes.
