I first heard about these Truffle cookies on the Milk Street Radio podcast just before Thanksgiving. They have a call-in part of the show where Sara Moulton and Christopher Kimball answer questions from all over the world about cooking and baking.
The interview led me to track down the recipe at Spruce Eats online, and the essential chocolate cookie biscuits in the Hanukkah section at my local grocery store .
They are easy to make and are sure to be a holiday tradition at our house. For years to come. Enjoy!
Israeli Chocolate Cookie Truffles
- 1 pound chocolate biscuit cookies (like Kedem brand)
- 1 cup unsalted butter (or margarine, preferably non-hydrogenated)
- 3.5 ounces bittersweet chocolate (chopped) (we used dark chocolate chips)
- 1 cup sugar (we used coconut sugar which is less sweet but still delicious)
- 6 tablespoons cocoa powder
- 1 tsp instant coffee granules OR substitute strong liquid coffee for some of the milk below
- 1/3-1/2 cup milk (or non-dairy milk substitute milk)
- optional: unsweetened grated coconut, add a little at the end to get the right consistency
- In a food processor, grind the biscuit cookies into finely crushed crumbs.
- Place the butter or margarine and chocolate in the top of a double boiler set over simmering water, stirring gently until melted. Or, melt in the microwave, heating in 30-second intervals, stirring between each, until smooth. Remove from the heat. We always use microwave to melt things.
- In a large bowl, use an electric mixer or sturdy spoon to combine the biscuit crumbs, melted chocolate mixture, sugar, cocoa powder and coffee granules.
- While continuing to stir, slowly add the milk or soy milk until the batter is moist enough to hold together when shaped into balls.
- Using clean hands, roll the mixture into walnut-sized balls. (Use about 1 tablespoon of the chocolate mixture per ball.)
- Roll each ball into grated coconut, powdered sugar, or a mix of powdered sugar, cocoa, and cinnamon, sprinkles, or sanding sugar.
- Place on a plate, cover, and chill in the refrigerator until firm.
- Store leftover truffles in an airtight container in the refrigerator for 4 to 5 days.
These are easy to make and are sure to be a holiday tradition at our house for years to come. It's a nice sweet treat after any winter meal. Enjoy!
Lisa Martin & Seymour Mondshein