1/2 pint Alpendough Cookie Dough, I used Chocolate Chip & Double Chocolate
24 oz. Chocolate Chips
12 pitted Dark Cherries, fresh or frozen
Crushed Pistachios & Peppermints*, for topping
Let your cookie dough come to room temperature.
While that's thawing, finely chop your peppermints and pistachios so they're ready later on. Set those aside.
If using fresh cherries, remove the pit and set aside. If using frozen, let those sit to thaw as well.
Start by using a 1 inch scoop. Filling it halfway, pushing the dough to the sides and creating a hollow center.
Place a cherry in the middle and cover with more cookie dough.
Squeeze the scoop to remove the cookie dough ball. Place on a plate and continue until you've made as many as you would like.
Let the dough balls chill for 10 minutes in the freezer.
While those are chilling, measure and melt your chocolate. You can use a microwave at 15 second intervals, mixing as needed or create a double boiler using a large glass bowl placed over a small pot of water brought to a low boil.
Remove your dough balls from the freezer and get your station ready. Complete with melted chocolate and toppings.
Using a fork, place a dough ball in the center of your bowl of melted chocolate. Cover with chocolate and scoop it up using your fork. Tap against the side of the bowl until all the excess is removed. Gently transfer to a parchment paper lined plate. Top with crushed toppings.
Continue until every dough ball becomes a truffle.
Let the chocolate harden at room temperature or transfer to a refrigerator to chill. About 20-30 minutes.
Serve cold, keep extras in an air-tight container. Refrigerated or frozen is best.
These will keep for up to 2 weeks in the fridge or 2 months in the freezer.*I used a sprinkle of matcha powder on the pistachios to help make them even greener.
CuisineGluten-free, Vegan, Kid-friendly
Recipe by The Plant Philosophy at https://theplantphilosophy.com/5-ingredient-dark-cherry-filled-cookie-dough-holiday-truffles/