A heavenly recipe for chocolate coated Cookie Truffles. The soft, creamy filling and the pistachio and cardamom flavor will give you the perfect pleasure moment.
First, crumble all the cookies either by hand or with a food processor. There may well be a few bigger crumbs left. Put the crumbs in a large bowl.
Now add cream cheese, powdered sugar, jam and spices and knead everything to a slightly sticky dough. Fold in the pistachios, but put aside 1 tbsp of pistachios for later.
Make approx. 12 truffle balls with your clean! hands (Ø 2" | 5 cm) and place them on a plate lined with baking paper.
Then put the balls in the fridge for 30 minutes.
As the truffles cool, you can melt your chocolate.
Preheat the oven to 80°C | 175°F. Break the chocolate into small pieces and place in a porcelain dish in the hot oven. After 10-15 minutes, the chocolate should be completely melted. If not, just leave it in the off-turned oven for a few more minutes.
Once the chocolate has melted mix in the coconut oil.
Then get your cookie truffles out of the fridge. You'll also need a fork, a tablespoon and a wooden skewer.
Put a cookie truffle on the fork and hold it over the chocolate. Use the spoon to pour the chocolate over the cookie truffle until it is completely covered. Using the skewer chop the excess chocolate down on the fork and place the truffle back on the baking paper.
Repeat the process with the remaining truffles and at the end add some of the chopped pistachios to each truffle for decoration.
Put the truffles back in the fridge until the chocolate has solidified. Enjoy!
The cookie truffles taste best after 1-2 days, as they are properly pervaded then. Such a wonderful treat that can be prepared well in advance.
* I used 30 of my Almond Moon Cookies for it.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚