The cinnamon and white chocolate in these eggless, cookie-inspired truffles are an amazing duo. The truffles make a great gift wrapped in a box with some pretty tissue paper for teachers or friends.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | about 18 truffles |
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons plain yogurt
- 1 cup white chocolate chips
- 1 tablespoon vegetable shortening or coconut oil
Instructions
- Line a baking sheet with parchment paper.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cinnamon, baking soad and salt (see Cook’s Note).
- Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
- Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
- Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 148 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 12 mg |
| Sodium | 61 mg |
Reviews
Well this was a delight! Super simple to make and I didn’t have too much trouble getting the white chocolate to evenly coat the outside. They have a great texture to them and were definitely a hit. Easy to follow recipe too 🙂
These are absolutely delicious…I did them with both white chocolate and dark chocolate, and they were equally as good. I wasn’t sure the cinnamon would play as well with the dark chocolate as it does with the white, but it was excellent.
WORD TO THE WISE, though!!!! Do not try to dip your cold truffles into the melted chocolate. It’s a mess, they don’t end up looking that good, and the truffles lose their shape. I don’t believe you can get a smooth coating and nice look by dipping. Instead, place a rack inside a baking tray and put your truffles on there. Then pour your melted chocolate (using a funnel) into a squeeze bottle with a large hole in its tip (you can cut the tip with scissors if it’s not big enough–or use a piping bag with straight hole tip) and squeeze the chocolate onto the truffles, allowing the melted chocolate to flow over the sides, through the rack, and onto the tray. You’ll get a much better looking result. (The bottom of the truffle will not be completely covered of course, which I think is better because then the truffles “sit” instead of rolling around. If that bothers you, though, just cool the truffles, then dip the very bottom in melted chocolate and cool again.) By using a rack inside your sheet tray, you can then reuse the chocolate that pools at the bottom–just remelt. This is a bit more work and obviously requires some extra equipment, but I think the improved result justifies it.
I also jazzed these up a bit by, again, using a squeeze bottle to decorate the tops with lines of the opposite colored chocolate. (Make sure you let the first layer of chocolate cool before decorating or they’ll just flow together.)
Do you have to use yougart
We love these! The cinnamon flavor is just right and the white chocolate adds that little extra. I didn’t use the shortening for the white chocolate and it worked out well.
These truffles are great – I made them with the Oatmeal Raisin Cookie Dough, Chocolate Chip Cookie Dough, Peanut butter Cookie Dough and Brownie Batter Dough and gave them as presents for Christmas, these are one of the better of the batch. I made a single batch but it would be easy to double or triple. I had no idea that truffles could be so easy to make and everyone who I gave them too were very impressed. It’s difficult to get the nice smooth finish that these truffles have in the picture.
These. Are. To. Die. For. I made them as a little after Christmas treat for my two best friends I’m going to visit this weekend. I sampled the remaining truffle and I wish I made more for myself! I will definitely be making more!
These were the surprise hit of Christmas this year. Super rich and cinnamony….one of my favorite truffles to make!