Cookie dough truffles

• unsalted butter↗100g g
• soft light-brown sugar↗180g g
• vanilla extract↗1tsp tsp
• plain flour↗120g g
• milk chocolate↗200g dark or g

  50g finely chopped, rest broken

• white chocolate↗60g g

  broken

Step-by-step instructions

1. 1

   To sterilize the flour, it needs to be toasted before use. Preheat the oven to 200 °C / convection 180 °C / gas 4. Spread the flour on a lined tray and bake for 5 minutes, then cool before using. The paper will help when you add the flour to the dough.

2. 2

   Beat the butter and sugar in a mixer until smooth, then add the vanilla and toasted flour. Add the finely chopped dark or milk chocolate and beat. Shape the dough into balls with a spoon, using your hands (about 15 g each), then place them on a tray or plate and chill for at least 1 hour. You should get about 30 balls.

3. 3

   Place the remaining dark or milk chocolate in a heat‑proof bowl and melt it in the microwave in short bursts. Dip each truffle into the melted chocolate using a fork, coat well and place on a parchment‑lined tray. Chill for 1 hour. Melt the white chocolate the same way as the dark, then drizzle it over the truffles. Sprinkle with a pinch of sea salt, then chill another 30 minutes, or until ready to eat or pack. Store in the refrigerator for up to one week.