Did you happen to catch these little gems a few weeks ago when I shared them as a guest post on Lil Luna? Raise your hand if you are as obsessed with cookie dough as I am! When I was pregnant with Gavin, I made cookies all the time (like at least a batch a week) just for the excuse to sneak a nibble or two of cookie dough! So I’m super obsessed with these Easter Egg Cookie Dough Truffles!
Since I’m trying to keep my pregnancy weight gain at Baby Buluga level and not Shamu level, I’ve been shipping off desserts to Nathan’s work left and right. Actually a week ago I sent off four dishes at once since I’m trying to work ahead. Nathan came home later that night and mentioned that I was being blamed for spare tires and the road to diabetes. Oops. Well, I spared them these babies! Because they are sooooooooo tasty!! I really needed to keep them all to myself. I have been limiting myself to one a day, so they should last me right up until Easter. And me giving birth. {Yikes! That’s coming up fast!!}
I know that dipping truffles can seem really tricky and intimidating, but these are so easy. They stay together perfectly, and they dip beautifully. And the lines on top are just created by thinning the chocolate with a little bit of vegetable shortening, and then drizzling with a fork. The ones you see are the best ones, lol. You might want to practice your drizzling skills on some wax paper before you go for it on the eggs. That way you will also know if your chocolate is thin enough.
And if you are more generous than I am and want to package these up and pop them in some easter baskets, I have a cute little printable that you can use to bag them up! People will think that you bought these fancy treats at a bakery :) Click here to get the printable. EDITED TO ADD: There has been some concern about the raw flour as there has been a very small incidence of E. coli with it. To prevent this, spread the flour used in this recipe on a baking sheet and cook for 5 minutes at 350 degrees. Allow to cool and then use in the recipe.
