Chocolate-Dipped Gingerbread Cookie Dough Truffles
The perfect bite-sized, no-bake treat for the holidays - rich gingerbread cookie dough enrobed in silky chocolate.
- Yield: about 36 truffles 1x
Ingredients
Scale
- 14 7/8 ounces (3 1/2 cups, spoon and level) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon all spice
- 1/2 teaspoon salt
- 5 ounces (10 tablespoons) unsalted butter, softened
- 5 5/8 ounces (3/4 cup packed) dark brown sugar
- 6 ounces (1/2 cup) molasses*
- 2 ounces (1/4 cup) heavy cream
- 1 teaspoon vanilla extract
- 3 3/4 ounces (1/2 cup) coarse sugar
- 15 ounces chocolate, finely chopped (I used bittersweet but feel free to use semisweet if you prefer)
- sparkling sugar, for sprinkling
Instructions
- Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cinnamon, ginger, all spice, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar until very light and fluffy, scraping down the bowl and beater as needed. Add the molasses, heavy cream, and vanilla extract and beat in until fully incorporated, again wiping down bowl/beater as needed.
- Add the dry ingredients to the wet and mix in on lowest speed until mostly combined. Add the coarse sugar and fold in just until all ingredients are evenly combined.
- Roll dough into 1 oz balls and place on baking sheet. Freeze for about 1 hour, or until firm.
- Place chocolate in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until mostly melted. Reduce to 15 second increments, stirring in between, until smooth.
- Line a second baking sheet with parchment paper. Remove half of the cookie dough from the freezer.
- Use a fork, spoon, or small spatula to dunk cookie dough balls into chocolate one at a time, tapping off excess as best as possible before gently sliding onto prepared baking sheet. Once first half of truffles have been dipped, place in the fridge to set while repeating process with the remaining truffles.
- Drizzle truffles with the remaining chocolate using a fork/spoon or a piping bag fitted with a small round tip (I used Wilton #2). Sprinkle tops with sparkling sugar. Refrigerate all truffles until chocolate has set completely.
- Store in an airtight container in the refrigerator or freezer.
Notes
*I wouldn't suggest using blackstrap molasses for this recipe, since it is much stronger and more bitter than your typical lighter molasses.