Halloween Mummy Cookie Dough Truffles
Ingredients
6 Doughlicious Vegan Double Chocolate or Double Chocolate cookies, (cooked according to packet instructions and left to cool completely)
100 g M&S 72% Ecuador dark chocolate, chopped
25 g Unsalted butter
5 tbsp Double cream
125 g M&S Milk & Cookies Chocolate Spread
To decorate:
350 g M&S White Chocolate with Vanilla, chopped
1 x tube black writing icing
1 x tube red writing icing
These bite-sized cookie dough truffles are perfect for a spooky sweet treat this Halloween. Think rich double chocolate cookie dough combined with moreish M&S spreads (not forgetting the exquisite Ecuador dark chocolate), all decorated with a suitably spooky mummy-inspired coating.
Method
In a processor blend the Doughlicious Vegan Double Chocolate cookies to make fine crumbs. Tip into a large bowl and set aside.
Bring a pan of water to barely a simmer. Put the chopped chocolate, butter, cream and M&S Milk & Cookies Chocolate Spread into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate mix, stirring often, until smooth and melted.
Add to the blitzed cookie dough crumbs and mix well to combine.
Cover with cling film and chill for 2 hours or until firm enough to shape.
Using a teaspoon, scoop out balls of the chocolate mix and, working quickly, shape into around 25 medium-sized balls – try not to handle too much as the heat will melt the chocolate. Transfer onto a baking sheet lined with greaseproof paper and chill for 30 minutes.
Meanwhile, bring a pan of water to barely a simmer. Put 300 g of the chopped white chocolate into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate, stirring often. Remove the bowl from the heat.
Remove the truffles from the fridge and coat with the melted chocolate. Return to the lined baking tray and chill until set.
Meanwhile, melt the remaining 50 g white chocolate as before (you may have some left over from dipping too – if so, re-melt).
Once the chocolate coating has set on the truffles, spoon the remaining melted white chocolate into a piping bag and snip a little off the tip.
Pipe horizontal lines across the truffles (leaving space for the ‘eyes’). Chill until set.
Use the writing icing to pipe 2 small dots for ‘eyes’ (some with red some with black) onto each truffle. Chill until ready to serve.
Cook’s Tip
The exact amount of chocolate needed for the coating will depend on the size of your truffles – it is worth buying an extra bar just in case.
