- 1/4 cup sugar 1/2 cup light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 and a 1/4 cups almond flour
- 1/2 teaspoon salt
- 1 bag of chocolate chips
- 1 tablespoon coconut oil (optional)
NOTE: I made these truffles gluten free which is why I used almond flour. I also added a tablespoon of melted coconut oil as gluten free mixtures can be dry. You can make the recipe normally without it being gluten free by using regular plain flour instead of almond flour and not adding the coconut oil.
Beat butter and sugars together until light and fluffy.
Mix in milk and vanilla extract.
Add flour and salt and mix until combined.
Stir in chocolate chips.
Scoop a tablespoon of cookie-dough out of the bowl and roll into a ball. Repeat until the dough has been used up (each truffle will be about a tablespoon of dough). Place rolled balls on a sheet of baking parchment on a tray and place in the freezer for half an hour.
Melt milk chocolate in a bowl and take the truffles out of the freezer. Coat the cookie-dough in the melted chocolate and leave to harden in the fridge.
Decorate by drizzling melted white chocolate or leave plain.
Baked by Miss Honey Bakes ♥ xx