I found this interesting cookie recipe from The Kitchn which I had never come across before. Searching around, these cookies are usually made with Hershey’s Kisses instead of making your own chocolates but if you know me, I like to try and make most of everything from scratch at least once. I like the softness of the cookies but the chocolate coffee truffle with peanut butter is an unusual pairing to me. If you’re not a big fan of coffee, you can just leave the Kahlua and coffee out.
Peanut Butter & Coffee Truffle Blossoms (The Kitchn)
Makes: 48 small cookies
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Passive Time: 2 hours
1/2 cup double cream
280g dark chocolate chips
2 tbsp Kahlua liqueur (30ml)
1 1/2tsp coffee powder
Peanut Butter Cookies
240g plain flour
1 tsp baking soda
1/2 tsp salt
110g unsalted butter, softened
220g peanut butter, creamy
50g caster sugar
50g brown sugar
1 egg, large
2 tbsp milk (30ml)
1 tsp vanilla extract
1. Place the chocolate chips, cream, Kahlua and coffee powder into a heat proof bowl. Then, pour some water into a small saucespan, making sure the bottom of the heat proof bowl won’t touch the water. Heat the water on medium-high heat until simmering. Reduce the heat to medium-low and place the bowl onto the saucepan. Continually mix.
Note: Alternatively, you can just heat the cream over medium heat until simmering and pour over the chocolate, Kahlua and coffee and whisk until smooth. This should reduce the cooling time to around 10 to 15 minutes for the truffles. You may also find it easier to chop up the chocolate into smaller pieces so it can melt more quickly.
2. Once all the ingredients have been combined, take off the heat and allow to cool and the chocolate mixture is glossy and just pipe-able. This may take around 40 mins to 1 hour.
3. Place a baking sheet onto the table and then spoon the chocolate mix into a piping bag with a large round tip. Gently squeeze out and once there is a small chocolate drop, lift the piping bag up, leaving a small tail on the top. Allow the truffles to sit at room temperature until set for around 1 to 2 hours.
Peanut Butter Cookies
1. Preheat oven to 180°C. In a small bowl, sift the flour, baking soda, and salt and set aside.
2. Beat the butter and peanut butter until blended.
3. Add in the brown and caster sugar to the butter mix and continue to beat until light and fluffy.
4. Add the egg, milk, and vanilla and beat until thoroughly mixed.
5. Add the flour mixture to the butter mixture and mix on low speed until just combined.
6. Line a baking tray with baking paper and then shape the dough into balls. Press down gently in the middle to create a small indent into the dough.
7. Bake the cookies for 10 minutes or until slightly golden in colour.
8. Take out from the oven and immediately take a chocolate truffle and place into the indent in the cookie. Allow the cookies to cool completely.
Chocolate truffles are super easy to make, and are also great fun for kids (aside from the mess it might create) and for something the adults may enjoy too if you wanted to add a bit of rum to warm your tummy. I adapted a recipe from Jamie Oliver to include a bit of rum and exclude the chilli powder. I’m not a big fan of chilli + chocolate. For the outside of the truffles you can basically roll it in whatever you like, I chose three coatings, hazelnuts, coconut and cocoa powder. You could also drizzle some white chocolate on top or roll it in some sprinkles of your choosing.
Choc Rum Truffles (Jamie Oliver)
Cooking Time: 25min (plus chilling time)
250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
25 g butter
1 pinch of sea salt
1 tbs rum
1 large handful of hazelnuts, bashed up
50 g good-quality cocoa powder
50g desiccated coconut
1. Break the chocolate into little chunks and place in a heatproof bowl.
2. Fill a small pot with enough water but don’t allow the heatproof bowl to touch the water. Heat until it starts simmering, reduce heat if required.
3. Place the heatproof bowl onto the pot and let the chocolate melt, whilst stirring.
4. Once the chocolate is almost fully melted, add the cream and butter.
5. When it’s all combined, take off heat, add the salt and rum and stir until mixed well. (I made one half rum using 1/2tbs and the other plain)
6. Cover and refrigerate for at least 3 hours or until set.
7. In the meantime, toast hazelnuts and bash them into fit bits and place in a shallow bowl. Alternatively, you can chop the hazelnuts coarsely.
8. Place the cocoa and desiccated coconut in another two separate bowls.
9. Once chocolate mix has hardened a bit, scoop out little balls (a melon baller works well) and place into one of your bowls and coat the truffle well. You can shape it a bit more if required.
10. Pop the finished truffles in the fridge to harden a bit more.