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graham cracker cookie truffles recipe

Written on Monday, August 15, 2016 | 11:32:00 AM


Ingredients : 
- 8 ounces semisweet chocolate or 1¼ cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder, plus about 2 tablespoons for rolling (see notes)
- 2½ cups crushed graham cracker crumbs (see notes)

Preparation Method :
1) Microwave the chocolate in a microwave-safe bowl for 30 seconds on HIGH. Remove from the microwave and stir. Repeat, microwaving for 30 seconds and stirring, until the chocolate has melted (usually takes 2 minutes, or four intervals of heating).

2) Slowly pour the condensed milk into the melted chocolate. Stir to combine, add the vanilla, and stir.

3) Stir in the 1 tablespoon of cocoa powder and the crushed graham cracker crumbs and stir until the batter is thick and all the ingredients are mixed together.

4) Place the remaining 2 tablespoons of cocoa powder in a shallow bowl.

5) With a tablespoon-size cookie scoop, scoop 1 tablespoon of batter into your hands and roll to form a 1-inch ball. Roll the ball in the cocoa powder to coat. Place in a little wrapper, or just set on a plate, and repeat until all the batter has been formed into balls. Refrigerate for an hour (or overnight) to set the truffles, and serve.

If you don’t like the bitter taste of unsweetened cocoa on truffles, you can use sweetened cocoa powder for rolling instead. I crush my graham crackers by pulsating them in the food processor, but you could also buy them precrushed (as for piecrusts), which really cuts down prep time. After the initial cooling, you can remove the truffles from the fridge and store at room temperature.


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