As if it wasn’t bad enough that it’s basically been nonstop dessert central around here lately, I have MORE cookie dough truffles for you. I blame my weakness for sneaking bites of raw dough, which is super easy to do when you spend the day rolling and cutting gingerbread man cookies. Then I figured that a few chocolate chips would go nicely with said dough, and before I knew it I was sold on the idea of turning those cookies into a no-bake dessert involving chocolate. ← I love that those words can never be a bad thing.
Like pretty much all cookie dough truffles, these are on the rich side, but thanks to all that spicy gingerbread flavor they aren’t super-sweet… just INTENSE. You bite into one and crack through a nice solid layer of silky chocolate to sink your teeth into a slab of ginger and molasses-spiked dough mixed with bits of crunchy coarse sugar. It’s the exact same dough that makes those gingerbread cookies, minus the egg and baking soda, since they’re just unnecessary here. Intense is really the best way I can describe it; there’s SO much flavor and texture going on in such a small little package. One is enough to fulfill all those sweet cravings, which is perfect since it prevents you from doing that whole “they’re small so I can have 5” thing. ;) (You know you do it!)
On another note, do you realize that there’s exactly one week until Christmas as of today? Like – what?!! I’m super anxious for all the fun stuff to hurry up and get here already, but I’m also a littttle sad because the season feels like it’s going by so quickly. Once the holidays are over, I’ll officially have ZERO excuses for all the dessert action… not to mention that taking down Christmas decorations is pretty much straight-up depressing. :( My plan is to pack in as many sweet treats and holiday activities as possible in these next two weeks to counteract that; maybe by January I’ll just be exhausted and the lack of Christmas spirit won’t seem so terrible.
Until then, I have a stash of these truffles in my freezer, so the holidays are ON. Throw in a little boozy hot chocolate or a Peppermint White Chocolate Mocha and things are looking pretty dang sweet.
The perfect bite-sized, no-bake treat for the holidays - rich gingerbread cookie dough enrobed in silky chocolate.
- 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
- 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.
*I wouldn't suggest using blackstrap molasses for this recipe, since it is much stronger and more bitter than your typical lighter molasses.