Chocolate Truffle Cookies With Sea Salt Food

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

SALTED CARAMEL CHOCOLATE TRUFFLES

Steps:

• Melting Chocolate Stovetop Method:.
• Heat cream in sauce pan on stove on low to medium heat. Set up another sauce pan with 1 inch of water in bottom. Empty chocolate chips into large heat proof bowl (glass or stainless steel) and place over sauce pan of water to gently melt chocolate to prevent burning. When cream is simmering, combine cream and chocolate into a large bowl and whisk until well incorporated. Pour mixture into shallow baking dish and cover with plastic wrap. Let chocolate set in refrigerator until firm, about 1 hour.
• Melting Chocolate Microwave Method:.
• Heat cream in sauce pan on stove on low to medium heat. Pour chocolate chips into microwave safe bowl and place in microwave. Run microwave at 50 percent power level for 40 seconds. Note that chocolate will burn if cooked on full strength. Take bowl out of microwave and stir chocolate well. Repeat until chocolate is just melted. When cream is simmering, combine cream and chocolate into large bowl and whisk until well incorporated. Pour mixture into shallow baking dish and cover with plastic wrap. Let chocolate set in refrigerator until firm, about 1 hour.
• How to Make Salted Caramel Truffles: While the chocolate sets, cut all caramel candies into quarters (4 pieces each) and dip in fine sea salt. Reserve salted caramels to stuff truffles.
• Using a small melon baller or two spoons, scoop chocolate into a ball and insert one piece of salted caramel into the middle of each truffle. Roll the truffle to create a ball-shape. Roll the truffle in the cocoa powder.
• Can be refrigerated for up to 5 days. Best served at room temperature.

CHOCOLATE TRUFFLE COOKIES

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
• Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.