Mocha Cookie Dough Truffles

Mocha Cookie Dough Truffles

Mocha Cookie Dough Truffles



This is the first of many truffles recipes we will create, and we have many more time. The offices loves cookie dough, mocha, and truffles which took Chef Corina to creating this delicious right on the spot, so making delicious truffles (with no eggs) is the perfect compromise!


Nut Free, Vegan

Yield: 12 truffles

Time: 1 hour

  • 00 ¼ c. Regular or vegan butter, room temperature
  • 00 ⅓ c. Lekkco
  • 00 3 Tb. Powdered Sugar
  • 00 1 c. All purpose flour
  • 00 ½ t. Salt
  • 00 2 t. Espresso Powder
  • 00 3 Tb. Milk (Dairy or Non-Dairy)
  • 00 1 c. Regular or non - dairy semisweet chocolate, melted
  • 00 Preheat the oven to 350F and lay the flour evenly on a parchment lined baking sheet. Bake for 5 minutes and set aside too cool.
  • 01 Beat the butter and powdered sugar together with an electric mixer until it forms a paste. Add the Lekkco and salt then mix until smooth.
  • 02 Sift the flour into the mixture, mix together until just combined, and set aside.
  • 03 Whisk the espresso powder into the milk then add it to the batter and mix until a dough forms.
  • 04 Scoop out the dough with a cookie dough scoop and refrigerate for 20 minutes.
  • 05 Hand roll each ball into a perfect sphere and dip into the melted chocolate. Scoop the dough out of the chocolate with a fork and place on a cooling rack with wax or parchment paper underneath.
  • 06 Freeze the truffles for about 20 minutes or until the chocolate has fully hardened. Pull gently away from the cooling rack, serve and enjoy!

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