Equipment
Ingredients
Truffles
- 1 cup (237mL) milk
- 1 cup (237mL) water
- 1 cup (200g) granulated sugar
- 3 cups (8oz) animal crackers, crushed
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (40g) Dutch process cocoa powder, spooned and leveled
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp espresso powder, optional
Chocolate Coating
- 1 1/2 cup (9oz) semisweet or dark chocolate chips
- 2 tsp (30mL) coconut oil
Method
Truffles
- In a large pot, over high heat, bring the milk, water and sugar to a boil and then reduce the heat to medium-low and let it simmer for about 8 minutes.1 cup (237mL) milk, 1 cup (237mL) water, 1 cup (200g) granulated sugar
- Meanwhile, crush the animal crackers into small chunks, no bigger than a peanut.3 cups (8oz) animal crackers crushed
- Add the butter, cocoa powder, salt, vanilla extract and espresso powder to the boiling mixture, whisking intermittently while cooking for another 5 minutes.1/2 cup (113g) unsalted butter softened, 1/2 cup (40g) Dutch process cocoa powder spooned and leveled, 1 tsp salt, 1 tsp vanilla extract, 1 tsp espresso powder optional
- Remove the mixture from the heat and stir in the animal crackers. The mixture should have gotten a little bit thicker and will thicken more as it's cooling.
- Allow it to cool completely and then use a small (1 inch) cookie scooper to scoop out rounds and form into balls. Once rolled, freeze them for about 30 minutes so they're easier to work with.
Chocolate Coating
- Melt the chocolate and coconut oil together and then dip the balls into the chocolate. Before the chocolate sets, top with extra animal cracker crumbs.1 1/2 cup (9oz) semisweet or dark chocolate chips, 2 tsp (30mL) coconut oil
- Refrigerate for about 30 minutes to let them set. Serve cold or slightly chilled.
Notes
- Store refrigerated in an airtight container for up to a week.
Nutrition
Serving: 1gCalories: 197kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 98mgFiber: 1gSugar: 15g