If you're a fan of cookie butter or Biscoff spread, these no-bake truffles should be right up your alley -- they're made from crushed cookies or tea biscuits, butter or margarine, chocolate, and a touch of coffee. Customize them by rolling in powdered sugar (either plain or mixed with cocoa powder and cinnamon), flaked coconut, sprinkles, or sanding sugar.
In Israel, Kadorei Shokolad is generally made with tea biscuits such as Osem Petit Buerre (which, despite the name, are not butter cookies). If you can't find them, plain chocolate cookies work, too.
- 1 pound chocolate biscuit cookies
- 1 cup unsalted butter (or margarine, preferably non-hydrogenated)
- 3.5 ounces bittersweet chocolate (chopped)
- 1 cup sugar
- 6 tablespoons cocoa powder
- 1 teaspoon instant coffee granules
- 1/3-1/2 cup milk (or soy milk)
- In a food processor, grind the biscuit cookies into finely crushed crumbs.
- Place the butter or margarine and chocolate in the top of a double boiler set over simmering water, stirring gently until melted. Or, melt in the microwave, heating in 30-second intervals, stirring between each, until smooth. Remove from the heat.
- In a large bowl, use an electric mixer or sturdy spoon to combine the biscuit crumbs, melted chocolate mixture, sugar, cocoa powder and coffee granules.
- While continuing to stir, slowly add the milk or soy milk until the batter is moist enough to hold together when shaped into balls.
- Using clean hands, roll the mixture into walnut-sized balls. (Use about 1 tablespoons of the chocolate mixture per ball.)
- Roll each ball into powdered sugar (or a mix of powdered sugar, cocoa, and cinnamon), coconut flakes, sprinkles, or sanding sugar.
- Place on a plate, cover, and chill in the refrigerator until firm.
- Store leftover truffles in an airtight container in the refrigerator for 4 to 5 days.
|Nutritional Guidelines (per serving)|