Finely chop the chocolate. Melt it on low heat over a double
boiler. Remove from the heat and add the butter. Mix until
melted and evenly combined.
Note- The better the chocolate, the better these cookies will be.
We use a chocolate that is around 70% cocao. With a mixer,
beat the eggs and slowly add the sugar and honey until the
mixture is light and it falls into thick, smooth ribbons, about 10
minutes. Gently fold one-third of the egg mixture into the
chocolate mixture until just combined. Then gently fold in the
remaining two-thirds.
In a small bowl, mix the cocoa powder, salt and ground almonds
together. Gently fold into the chocolate mix.
Cover the surface of the dough with plastic wrap and then cover
bowl with plastic wrap. Refrigerate overnight (or for at least 5
hours). Using a small ice cream scoop, form the dough into
balls. If you do not have a small scoop, then just use a small
spoon to evenly scoop out the mixture.
Once done, refrigerate (or even freeze) the chocolate balls for a
few minutes. This will help keep the cookies from flattening out
during baking.
Preheat the oven to 325. Line a baking sheet with parchment
and set aside.
Next, place the sugar onto a small tray or plate. Roll each ball
into the sugar and place onto the baking sheet, about 2 inches
apart. Bake the cookies for 12 to 15 minutes, or until the centers
are moist but no longer wet. The cookies will continue to cook
as they sit (they are best when just cooked through and not
over-baked).
Cool slightly and sprinkle with icing sugar. These cookies are
great when served slightly warm.
Originally Submitted
7/8/2015
0 Out of 5 from
0 reviews
You can add this Chocolate Truffle Cookies recipe to your own private DesktopCookbook.
