Finally! I'm sitting down to do this post! I know I've promised it since Thanksgiving... and here we are almost at Christmas! I apologize for the delay, but well... life has a way of happening! So, without further ado, here are the highly favored devil balls!
These little creations are simply divine! I was simply going to call them cookie dough truffles, but the boys started calling them Devil Balls after their first taste and the name stuck. They are sinfully delicious and relatively simple to make! They are all things good wrapped up into a tiny bite size snack. I could go on and on with these, but I'm going to leave the reviews up to you! Make them and then let me know how you like them!
Like all cookie recipes, we start with making the dough. It's pretty straight forward, beating the wet ingredients, then adding the dry until a dough is formed. Then, they go to the refrigerator for an hour or so (or overnight depending on what you've got going on with your day).
Next you roll them into little dough balls. This was one of my favorite parts of this recipe. The dough begins to stick to your hand after a little bit and you can lick it off (after you're all done, of course. It's almost like licking the beaters, but better because the heat from your hands make it slightly gooey!) And then to the freezer they go to harden up before we dip them in that yummy, yummy chocolate!
After they've spent a little bit in the freezer, these dough balls are ready for some chocolate topping! Melt that chocolate in a double-boiler or microwave until it's nice and creamy. I add coconut oil to mine to add a nice little shine, but you don't have to.
The easiest way I've found is to use forks to hold the dough ball, dip in the chocolate and roll around a bit until it's fully covered. Then, hold it on one fork and use the other to continuously scrap the excess chocolate as it's dripping off the dough ball. Once the drippings slow, transfer to the parchment coated cookie sheet. A little extra drizzle is fine, otherwise you'll spend an entire day waiting for the chocolate to stop dripping.
As you dip and place them back on the sheet, top them with coarse sea salt or drizzle with caramel sauce. I do this before the chocolate sets so they salt can adhere slightly and not fall off, or so the caramel can mix in with chocolate for a heavenly treat.
Once you've coated the entire tray, place them back in the freezer or refrigerator until you're ready to serve! It's really that simple! These are great for any holiday party, baby shower, or any time you want a nice little bite sized treat. I currently still have some in my freezer and will sneak out and grab a few when that sugary chocolatey craving hits! 'Tis the season! :)
Prep Time Freeze Time Total Time
30 mins 2 hours 2 hours 30 mins
These tasty little cookie dough truffles are the perfect bite sized treat for any event, even just an evening at home! Print Friendly Version Author: Crystal Snow
Recipe type: Desserts
Serves: 40-50 truffles
½ Cup Vegan Butter (softened)
¾ cup packed brown sugar
¼ tsp salt
1 Tbsp + ¼ tsp Vanilla, divided
2 Tbsp water or non-dairy milk
1 ¼ cups all purpose flour (or GF replacement)
⅓ cup semisweet mini chocolate chips (vegan)
12 ounces semisweet chocolate (vegan)
1 Tbsp coconut oil
Coarse sea salt (optional)
Vegan caramel sauce (optional)
Beat together butter, sugar, salt, 1 Tbsp vanilla and water with a mixer until combined. Add flour ¼-½ a cup at a time and beat until a dough is formed. It will stay a little sticky. Fold in the mini chocolate chips, then cover and refrigerate for an hour or longer.
After an hour, line 2-3 baking sheets with parchment paper. Remove dough from refrigerator. Using the palms of your hands, roll the chilled dough into 1- 1 ½ inch balls. Place on the cookie sheet, then place in the freezer for 15-30 minutes.
Prepare the chocolate covering by melting the 12 ounces of vegan semi-sweet chocolate. Add the coconut oil and remaining vanilla (¼ tsp) in a double boiler or microwave. Remove one tray of dough from the freezer and dip each ball into the melted chocolate, rolling until covered. Remove using two forks and let extra chocolate drip off before replacing back on the cookie sheet. Top with coarse sea salt (optional) or vegan caramel sauce (optional) before the chocolate sets. Once the tray is complete, return back to the freezer. Repeat until all balls of dough are covered. Store in the refrigerator or freezer until needed!
And there you have it! These simple little devils are ready for your finishing touches! Please let me know how you like them!
So Much Love!