No-Bake Sea Salt Cookie Truffles

Votes: 2

Time: 2 hours 45 minutes
Complexity: average
Quantity: 50 truffles

These delicious chocolate truffles are filled with a special no-bake cookie dough infused with dark chocolate chips. The topping is sprinkled with the famous French fleur de sel salt, and you can choose from the garnish options included in the recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Truffles

1/2 of the chocolate chip blondie batter, see recipe below
2 packages (340g each) of dark chocolate crumbles, melted in a double boiler for dipping truffles
Fleur de Sel salt for decoration

Decoration options

White chocolate chips, melted
Milk chocolate granules, melted
Confectionery sprinkles
Chopped nuts
Cocoa powder
Powdered sugar
Turbinado sugar
Special equipment: toothpicks or wooden skewers

Chocolate Chip Blondie Cake Dough

220 g softened butter, plus more for greasing the baking sheets
1/2 cup granulated sugar
1 cup brown sugar
2.3 cups of wheat flour, microwave for 2 minutes. This will reduce the risk of illnesses associated with eating it raw.
1 and 1/4 teaspoons baking soda
A pinch of fine sea salt
2 large eggs
2 tsp vanilla extract
3 cups dark chocolate chips

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Decoration ideas:

Line 2 baking sheets with parchment paper. Take 1 heaping teaspoon of the blondie-chocolate chip mixture and form into a ball. Place on the parchment paper and repeat with the remaining dough. Cover with plastic wrap and freeze for at least 2 hours or up to 1 week. (Remove the truffles from the freezer just before dipping, otherwise they will melt in the chocolate.)
Remove one baking sheet of truffles from the freezer, pierce a truffle ball with a toothpick, and dip it in melted chocolate. Using a spatula, coat the truffle with chocolate around the toothpick and place it back on the parchment-lined baking sheet. Remove the toothpick and coat the hole with chocolate. Sprinkle the truffle with a small amount of fleur de sel. After dipping all the truffles, decorate them with your chosen topping. Refrigerate the candies for at least 30 minutes to allow the chocolate to harden. They can be stored in the refrigerator for up to 1 week.

Advice: You can skip the chocolate dipping step and simply dust the truffles with cocoa powder, powdered sugar, or turbinado sugar. Enjoy trying different variations!

Chocolate Chip Blondie Dough:

Preheat oven to 375°F (190°C). Grease a 9 x 13-inch (22 x 33 cm) baking pan with softened butter or cooking spray.
Beat the butter in the bowl of a stand mixer for about 2 minutes until light and fluffy. Gradually add the brown sugar and granulated sugar in a thin stream. While adding the sugar, stop the mixer occasionally and scrape down the sides and bottom of the bowl to ensure everything is completely combined. Beat the butter and sugar mixture until light and fluffy, about 8 minutes. (Whipping creates air pockets in the batter, resulting in a light and fluffy blondie texture.)
Combine flour, baking soda, and sea salt in a bowl. Beat in the eggs one at a time, adding the second only after the first has been fully incorporated. Once the second egg is fully incorporated, add vanilla extractReduce mixer speed to low and slowly add the flour/baking soda/sea salt mixture. Once the dry and wet ingredients are completely combined, add the chocolate chips to the mixture. The mixer will seem to be struggling to mix the chocolate chips because there are so many of them, but don't increase the speed; keep the mixer on low and allow it to fully incorporate the chips. Pour the cookie dough into the prepared baking sheet.