Chocolate Stuffed Snickerdoodle Truffles
Makes 30-35 truffles
For the ganache
cup semi sweet chocolate chips
and 1/4 teaspoon cinnamon
recipe Snickerdoodle Blondies, baked and cooled
cups semi sweet chocolate chips*
tablespoons coconut oil*
- Start by prepping the ganache. In a smallish bowl, heat the cream in the microwave for about 1 minute, or until bubbles start to appear on the edges. Add the chocolate chips and cinnamon and stir until it is smooth.
- Line a baking sheet with wax paper. Use a small spoon to dollop 1-2 teaspoons on the baking sheet. Continue until you have 30-35.
- Freeze or refrigerate for 1-2 hours until solid.
- Bake the snickerdoodle bars according to the instructions. Do NOT over bake. Let cool, then cut into small squares (about 35 square roughly). Use your fingers to gently break off the tougher edges of the blondies (see photos. This makes it easier to flatten out.)
- Use your hands to flatten out a square of blondie. Wrap it around one of the frozen ganache balls. Smooth it with your hands into a ball, then place back on the baking sheet. Continue with the rest of the Snickerdoodles.
- Refrigerate or freeze the balls for 30-60 minutes, until chilled.
- In a medium sized, microwave safe bowl, add the chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring each time, until the chocolate is melted but still has lumps. Stir until the lumps are gone.
- Dip each snickerdoodle ball in chocolate and lift out with a fork. (I wish I had these chocolate dipping tools!)
- Line another baking sheet with wax paper. Let the truffles cool on the baking sheet until solid. You can refrigerate or freeze to speed this up.
- These make a great gift! Throw some in a mason jar and tie a ribbon on top.
by The Food Charlatan