Some love it, others hate it, but none can avoid it: Valentine’s Day. I just heard half of you cheer and half of you boo after reading those two loaded words. I lost a spelling bee to Valentine’s Day once. My loving parents didn’t correct the classic “Valentime’s” pronunciation until I was about eight. They fessed up later that it was just too sweet to correct. Nevertheless, I am a Valentine’s Day fan. I love the crafts, the sweets, and the reminder that life is short and you should tell those you love how much they mean to you not just this one day, but throughout the year.
Whether you’re looking for an easy to make gift for that special someone or have beef with cupid this year and need to binge on chocolate for a little while, this recipe is for you. I was in line at Trader Joe’s the other day, and one of the .99 candy bars at the register was made with cookie butter spread and dark chocolate. Inspired by this amazing pairing, this recipe was born. Three simple ingredients: dark chocolate. cookie butter. salt. They are super easy to make and are the perfect gift to give. Or to keep. Which is why none of my friends at work got to try these. Neil and I…ate…the whole pan. They’re that good.
Happy day of loooove!
Dark Chocolate Cookie Butter Truffles
Prep Time: 35 min. Cook Time: 0 min.
1 jar Trader Joe’s Speculoos Cookie Butter
1 pound dark chocolate, chopped
Fine sea salt to sprinkle
Line a baking sheet with waxed paper. Measure a teaspoon of cookie butter and place in the palm of your hands. Roll the cookie butter to make a round shape. Place on waxed paper. Continue creating rounded teaspoons of cookie butter until the entire jar is used.
Freeze the baking sheet for 20 minutes. Near the end of the freezing time, prepare the chocolate.
Place all of the chopped chocolate in a microwave safe bowl, and heat for 30 second intervals, stirring between each time. Once smooth, remove from microwave.
Remove truffles from freezer and dunk one at a time in the chocolate. Using a fork, remove the truffles and tap the fork on the side of the bowl so the extra chocolate drips through and back into the bowl. Double dunk if your heart desires. Slide the truffle from the fork back to the waxed paper using a sharp knife. Sprinkle with a pinch of fine sea salt before the chocolate sets.
Refrigerate truffles and serve them slightly cold or just warmed to room temperature. Devour.