Chocolate truffle cookies - recipe

Chocolate truffle cookies

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  1. 1

    Preheat the oven to 180°C (160°C, gas mark 4) and line 2 baking sheets with baking parchment.

  2. 2

    Melt 125g of the chocolate in a heat proof bowl over a pan of simmering water. Stir occasionally until melted, remove from the heat and set aside to cool.

    For this step you'll need:

    • 125g Plain chocolate (70% cocoa)
  3. 3

    Cream together the butter, sugar and vanilla extract until pale and fluffy then add in the beaten egg. Pour in the melted chocolate and mix well.

    For this step you'll need:

    • 55g Butter (unsalted)
    • 100g Unrefined light muscovado sugar
    • 1tsp Vanilla extract
    • 1 Egg(s) (free range) large, beaten
  4. 4

    Sift together the flour, cocoa powder, salt and baking powder and add to the chocolate mixture, finally fold in the remaining  broken chocolate pieces.

    For this step you'll need:

    • 40g Plain white flour
    • 30g Cocoa powder plus extra for dusting
    • Salt
    • ¼tsp Baking powder
    • 75g Plain chocolate (70% cocoa)
  5. 5

    Cover the bowl and chill in the fridge for 30 minutes then scoop out heaped teaspoons of mixture and roll into balls. Roll the balls in some cocoa powder and place them onto the baking sheet leaving some space between to allow the cookies to spread out during baking.

  6. 6

    Bake for 10 minutes until the tops are starting to crack and look glossy. Leave to cool for about 10 minutes then transfer onto a cooling wire to cool completely.

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